We all love hand me down recipes from our parents, one, because they are tried and true over the years or maybe even lifetimes. And two, because they are often some of the most incredibly delicious, memorable meals we’ve ever tasted.
My step mom (mom to me) has always had inexpensive recipes that are super quick and easy to make. Being a school teacher all of her life and raising her four children she had to get creative to provide good, hearty, healthy meals. This became more important as the kids grew older and became busier with their own school activities and social life.
Last Fall I was telling her that I was going to dive heavily into becoming a really good cook as it’s something that I love to do so much. She reminded me that if I ever needed a quick go-to recipe and something that could be frozen for leftovers that I could make this casserole with items I likely already had in my kitchen. She was exactly right.
The most wonderful thing about this recipe is there are no exact measurements. You can hold back on or add more of anything that you like:
Bring a skillet to medium heat and add 2 tablespoons of cooking oil. Cook through to done a pound of ground turkey (you can cook and cube chicken, ground beef, pork or whatever you like) but make sure not to overcook it. Ground turkey is tricky as it can dry out in a hurry.
While the ground turkey is cooking. In a separate bowl, add a 10 ounce can of mushroom soup and half of a 10 ounce can of chicken broth. Season with salt and pepper ( I love garlic pepper so that’s what I use) and stir the soup mixture until it’s well combined. Pour this mixture into a 9 x 9 inch baking dish. Next, add 8 ounces (half of a box) of whatever uncooked dry pasta that you like to the baking dish and combine. If you use spaghetti noodles break them up into 2 inch pieces. Add a cup of whichever frozen vegetables you like and combine. And then add 1/2 of the cooked ground turkey and combine. Season well with salt and pepper and make sure to flatten off the top of the dish so and ensure that no pasta protrudes above the surface of the mixture as it will burn and become hard. Last, top the entire dish with shredded cheddar cheese. Put into a 350 degree oven uncovered for 45 minutes and you have a wonderfully delicious casserole!
1/2 pound ground turkey (chicken, beef, pork)
1 10 ounce can of mushroom soup
1/2 10 ounce can of chicken broth
8 ounces uncooked dry pasta (any that you like)
1 cup frozen vegetables (any that you like)
Shredded medium cheddar cheese
2 tablespoons cooking oil
Salt and pepper
The final dish will warm you on any cold Fall or Winter day. The tender ground turkey and perfectly cooked pasta encompasses each bite of vegetable. The soup mix, seasoning and gooey, melted cheddar cheese marries everything together.
I realize that you’re likely grumbling a bit saying, “But, what about the other half of a pound of cook ground turkey?” Well, you can use that for any other recipe you might like to make. Or you expand the recipe slightly into a more common 9 x12 inch baking dish. Remember, none of the ingredients and measurements have to be exact. What I do is cut the ground turkey in half before cooking and cook two patties to freeze for reheating and sandwiches later.
As my blogging journey continues I like to always mention and thank from my deepest heart, not only all of my close friends. But, also my blogging friends who have assisted me more than you can possibly know. I’ve previously mentioned Suzanne, Freya and Jo. Another amazing lady is Patti whom I met through blogging and we were both reminded of what a small world it is. She was originally from Gardnerville right next door just 30 minutes away from where I live here in Reno, Nevada. Please check out her wonderful blog here at One Road At A Time! She and her husband now run a Bed and Breakfast called, Abigail’s, in Oregon.
This post is a part of Inside Journey’s Foodie Tuesday so check out here!