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Well, this came out awesome. I was in the mood tonight for something really comforting, but also healthy and easy to make.

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This cheesy delicious goodness was just what the doctor ordered.

Here we have the stars of the show:

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Pre-heat oven to 350 degrees

Over high heat, boil a large pot of salted water and cook 2 heaping cups of large elbow pasta according to package directions.

While you are waiting for that water to boil and pasta to cook, let’s get the casserole filling started.

Heat a few TB of olive oil in a saute pan over medium heat and add about 1 cup of chopped onions. (About 1/2 a large yellow onion) 

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Add in 2 chopped cloves of garlic and saute for another minute.

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Add in 1 lb of ground turkey.

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Add 1 tsp of Kosher salt and 1 tsp of ground pepper. Cook the turkey until it no longer pink.

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Add in 2 cans of diced tomatoes, 2 TB of tomato paste,  2 TB of Dijon mustard, and another 1 tsp each of Kosher salt, black pepper.

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Mix the tomatoes and mustard into the ground turkey.  

Add cooked pasta to the turkey mixture. 

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Add 1/2 tsp Kosher salt and mix everything together. 

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Transfer the turkey mixture to a greased 9 x 12 or 8 x 11 casserole dish.

Using the same pan that you cooked the turkey in, make the cheese sauce. 

Start by melting 2 TB of butter.

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When the butter is melted, add 2 TB of flour.

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Whisk the flour into the butter for about a minute so that it forms a golden roux.

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The pour in one cup of 2% or whole milk.

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Whisk the mixture for 30 seconds to a minute longer until it thickens slightly and then add in 2 cups of shredded cheddar cheese.

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Whisk the cheese into the milk until it melts and forms a creamy sauce.

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Pour the cheese sauce over the turkey and pasta mixture.

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Bake at 350 for 25 minutes.

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You will get this amazing, cheesy casserole.

Serve with a green or spinach salad with a light lemon vinaigrette.

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I ate this casserole with a spinach salad, and as I was eating it I thought of adding spinach to the casserole! It would be delish. Next time… and there will be a next time.

Enjoy!

Cheesy Turkey Casserole
Serves 4
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Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Ingredients
  1. 1lb ground turkey
  2. 2 cups large elbow pasta, uncooked (use whole wheat if you can find it)
  3. 2 TB olive oil
  4. 1/2 medium white onion, chopped
  5. 2 cloves garlic, chopped
  6. 2 14.5 oz cans of diced tomatoes
  7. 2 TB tomato paste
  8. 2 TB Dijon mustard
  9. 2 1/2 tsp Kosher salt
  10. 2 tsp fresh ground black pepper
  11. For the cheese sauce:,
  12. 2 TB butter, organic if possible
  13. 2 TB flour
  14. 1 cup 2% milk
  15. 2 cups shredded yellow cheddar cheese
Instructions
  1. Pre-heat oven to 350
  2. Cook pasta according to package directions. Drain pasta and set aside. (Reserve 1/2 cup of cooking liquid to loosen pasta if necessary)
  3. In a sauté pan, heat the olive oil and sauté the onions until translucent. Add the chopped garlic and cook for one more minute. Add the ground turkey, and 1 teaspoon of kosher salt and fresh ground black pepper. Using a spoon, Break up the turkey and cook until no longer pink.
  4. Add the canned tomatoes, tomato paste Dijon mustard and 1 teaspoon of kosher salt.
  5. Add the cooked pasta and mix with the turkey mixture until combined. Taste for seasonings, and add salt if necessary.
  6. Transfer the mixture to a greased casserole dish. Either a 9 x 12 or 8 x 11 dish will work.
  7. Using the same pan the turkey was cooked in, make the cheese sauce. Melt 2 tablespoons of butter over medium heat. Whisk in the flour to form a roux. Cook roux for one minute. Slowly pour in the milk, whisking constantly. Whisk the milk and flour mixture for another one - two minutes until slightly thickened. Add the cheese and whisk until melted.
  8. Pour the cheese sauce over the top of the turkey and pasta mixture.
  9. Bake at 350° for 25 minutes.
  10. Enjoy!
Notes
  1. Make sure to taste the casserole mixture for seasonings before adding the cheese.
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