This recipe was given to me by my aunt and is best served with a large hunk of crunchy, warm garlic bread. Great way to use up leftover pasta noodles!
Portion size6 servings
Credits :Maxine MacGuire
condensed chedder cheese soup
condensed cream of mushroom soup
extra-lean ground beef
extra lean ground turkey breast
cooked, drained and cooled
The above portions fit into a 9 inch square casserole dish. Spray the dish with cooking spray for ease of serving and clean-up. Pre-heat the oven to 350 degrees F. Heat the oil in a medium saucepan over medium heat. Add the chopped onions, celery and carrots and saute gently for about 5 minutes. Then add your ground turkey or beef and cook for 15-20 minutes until lightly browned. Add the frozen corn about halfway through the browning process. Remove from heat and add can of condensed cream of mushroom soup. Mix well and pour mixture into casserole dish. Set aside. Combine the cheddar cheese condensed soup with the pasta noodles and stir until noodles are well coated. Stir in the extra half cup of shredded cheddar cheese. Layer this on top of the meat mixture. Top the casserole with the 1-1/2 cups of shredded cheddar, cover with foil and bake for about 45 minutes. Remove the foil for the last 10 minutes if desired, to allow the top to brown slightly. Remove from the oven and let stand, covered for about 10 minutes before serving. You can substitute the spaghetti noodles for noodles of your choice, such as baby shells, or rotini. You can also change up the flavour of the meat. I have used taco seasoning and added a layer of salsa on top of the meat layer and topped the whole thing with Cheddar/Mozzarella mix of shredded cheese. It all works!