Oct 092013
 

Foyann Casserole

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!

Ingredients:

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!

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Mike Vogler

I have been told (many times) that I really need to write a book about my life. The past 40+ years have been an exciting ride, and these days I find myself with a great many passions. However, I feel that this website is a much more personal way with which to share my musings, stories, commentary, and (of course) my greatest love... my Golden Retriever, Phoenix.

  28 Responses to “Easy Ground Turkey, Pasta, Veggie and Cheese Casserole”

  1. Your (step)mom’s recipe looks awfully familiar. When a good casserole comes along, it goes viral.

    • Oh good, I hope lots of people see it! It’s been in her go-to bag for about 40 years now, Neva! 🙂

  2. Mike, I think even I could handle this recipe. No fancy techniques. Thanks for posting it. Does the casserole itself freeze well? I haven’t quite adjusted to cooking for two so we often have leftovers. (P.S. I’m glad you meet Patti in cyberlandia. Did you meet her through my blog? You are both loyal commenters. I made her acquaintance through the Facebook Boomer Travel Bloggers group.)

    • Suzanne – I can’t quite remember how I found Mike, not sure if it was on your blog or somewhere else in the blog-o-sphere. He had written a post about being outdoors in the Reno area (or something along those lines) and it caught my attention because although I was born in CA, we moved to Gardnerville (just south of Reno) when I was in 2nd grade and I graduated from high school there, moved to Reno for 6 months after graduation and then moved to the bay area in CA. Even though Reno has changed dramatically since my formative years, I have that geographic connection with my childhood and I really enjoy Mike’s stories about the area.

    • The recipe is super easy and it does freeze wonderfully, Suzanne. That is critically important to me for the casseroles I make as I want the leftovers for mulitple meals. I met Patti, Dana Carmel and Marcia (Inside Journeys) through that first blog hop you had me enter a few months ago and it’s been blogger friend heaven ever since with all of you! 🙂

    • Hi I was wondering if I decide not to use pasta would some adjustments need to be made. I was looking for a ground Turkey and vegetable casserole and this is the closes I have gotten to what I’m looking for. Any suggestions???

  3. Mike, I love casseroles too, and like you, I free-hand my ingredients rather than using exact measurements. It all depends on what we’ve got on hand, right?

    I’ve read that the U.S. only eats 50% of its meals at home these days, the entire other half from restaurants, largely fast-food chains. It’s so much more emotionally satisfying to make and eat home-cooked food. Plus it costs less, and leaves our bodies and minds feeling better than when we eat fast food.

    — That said, I confess I went to Dairy Queen last night on my way home from a climate change rally. 🙁

    Next time I need to have a homemade casserole to come home to 🙂

    • Great comment, Alison, as I’m actually stunned at how frequently a good majority of my friends eat out and with their children. That becomes extremely expensive and unhealthy when so much money could be saved, the body healthier and better quality family time at home! I enjoy fast food as much as the next person but I’ve cut wayyyyy back on that the past many years 🙂

  4. Very easy to make! I havent tried this version.
    I made something similiar form a recipe Kelly at work gave me.
    I used chicken instead of ground turkey. And instead of noodles, I put biscuits on top to bake. Either way its good stuff!

  5. Canadian Thanksgiving is this weekend so this recipe sounds like a super easy way to use up some leftovers.

    • Canadian Thanksgiving! I didn’t know there was a different designated date for that. That is so awesome. I’m going to look up and read about that right now. Thank you Leigh! 🙂

  6. Yum! Comfort food at its best! Thanks so much for the shout out Mike, and right back at ya with the warm fuzzies of the heart!

    • Ahhh you are welcome, Patti. You are totally deserving of it as are the others in my “support group” 🙂 It is yummy comfort food too 🙂

  7. This sounds delicious, Mike. You’ve taken over your (step) mom’s apron for sure!
    Hope you got a chance to share your version with her and let her know her recipe’s now on the blogsphere. Cool, isn’t it, how we pass on recipes from generation to generation. I still have some of my mom’s recipes, and her cookbooks.
    Thanks for linking up this week.

    • I think it’s terrific having recipes passed down by generation, Marcia. That’s one of many fantastic points of interest on your blog are the long time, traditional recipes! My mom was pretty excited that I was posting this! Thank you for letting me participate 🙂

  8. Mike, I don’t eat neither cheese on a regular basis, but your dish looks extremely yummy to me. Looking at the recipe I can say it’s so easy to make. Do you know any vegetarian version of this casserole? (I’m not vegetarian, I consume fish and seafood only).

    • Agness, you could definitely do some seafood casseroles with shrimp, crab or other seafoods. I will look some up when I get home and email them to you 🙂

  9. Thanks for the recipe! I’ll have to surprise my man with this one.

  10. You have some of the best comfort food recipes. This looks great. I know what you mean about the recipes that have been handed down, too. I’ve got a few of my mom’s that I really should make more often. In addition to being delicious, they can really bring back nice memories, too.

    • You are absolutely right on the memories too, Cathy. There are more of her’s that I will make and post some day 🙂

  11. That casserole looks yummy. Reminds me of a pot pie without the crust. I hate being the only one in this house that will eat almost anything. My husband and kids are so picky.

    • Ah, having picky eaters in the house can make things more challenging, Krystle. And yes, it is often compared to a pot pie only with pasta and no crust 🙂

  12. That does look tasty and sound easy! My kind of combination. Skipping the step of cooking pasta definitely saves time. I dearly miss ground turkey since it’s not sold in Malaysia. I used to cook with it all the time. We now eat more red meat since I’ve had to rely on ground beef instead (because I am to lazy to grind or mince chicken).

    • Oh wow, that is fascinating about no ground turkey in Malaysia. I totally hear you on the laziness part sometimes too, Michele. The quicker and more convenient the better. But, I often enjoy doing more involved recipes as well 🙂

  13. I love easy meals and this one sounds so very tasty. Turkey is the best meat to eat ever, it helps with sleeping!
    Love it that your Mum gave you the inspiration to make meals, my mum never liked cooking and I am also a bit like that…I cook my favorite meals that I know by heart but don’t really look for new menus.
    Will have to give this one a try.

    • Some of my recipes would not be family friendly for you guys, Lisa. But, any of the casserole dishes would be perfect! And you can get the boys involved with helping to make something new. I hope you try one of them some time! 🙂

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