Turkey and Mushroom Country Casserole

Casseroles make convenient dinners, but sometimes I feel like they are boring. Most are comprised of a starch (rice or pasta), a meat, some cream soup, and a little cheese. I enjoy many of these casseroles, but sometimes I want something that’s a little different.

Thankfully, I came across one a couple of weeks ago that doesn’t use any cream soup. We gave it a try and found that it is easy to make and has a bit more sophisticated of a flavor than many casseroles. This combination makes it a winner in my household!

Ingredients

(Adapted from this recipe.)

• 1 tablespoon cooking oil
• 1 lb. ground turkey
• 8 oz. mushrooms, sliced
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Several dashes salt and pepper
• 1 tablespoon Worcestershire sauce
• 8 oz. extra wide egg noodles
• 1 can (15 oz.) tomato sauce
• 1 can (15 oz.) fire roasted diced tomatoes, drained
• 1 cup sour cream
• 2 cups shredded cheddar cheese

Instructions

Preheat the oven to 350°F. Lightly grease a casserole dish. Cook the noodles according to the package directions, but stop them a little early so they remain slightly firm (the noodles will finish cooking while the casserole bakes). Drain the noodles and set aside.

While the noodles are cooking, add the cooking oil and ground turkey to a large skillet. Cook over medium heat until the turkey is fully browned. If using a higher fat content meat, then drain off the excess fat before continuing.

Add the sliced mushrooms, onion powder, garlic powder, salt, and pepper to the skillet. Continue to cook over medium heat until the mushrooms are soft and the onions are transparent. Add the tomato sauce and Worcestershire sauce to the skillet. Stir to combine, then simmer for a few minutes.

Return the drained noodles to the pot where you boiled them and add the contents of the skillet. Gently add in the diced tomatoes, sour cream, and half of the cheddar cheese. Stir to combine and then transfer to a casserole dish.

Top with the remaining cheese, then bake for 30 minutes or until it is bubbling around the edges and the top has begun to brown. Yield: 6 servings.

Notes

This isn’t a fancy or complex dish, but it is filling and delicious. In fact, it is not all that different from the traditional casseroles I mentioned above. However, it gets its creaminess from sour cream instead of a cream soup. The subtle flavor of the sour cream plus the Worcestershire sauce and fire roasted tomatoes give it a multifaceted flavor.

This is a pretty basic recipe, so it will be easy to use it as a starting point for other varieties. Someday I may add taco seasoning instead of Worcestershire sauce to make a taco casserole. I may also prepare it as described above but with some veggies mixed in. Feel free to add a variety of spices, cheeses, or other additions to customize it to your family’s preferences!

Have you made any yummy casseroles lately? I’d love to hear about them.

Shared at the following:

Encouraging Hearts and Home, Busy Monday, Over the Moon, and Weekend Potluck.