Sunday, September 5, 2010

corn noodle casserole

Corn Noodle Casserole

1 (16 ounce) package uncooked egg noodles
1 pound ground turkey season with seasoning salt
1 (15 ounce) can canned or frozen corn (creamed corn)
1 (10.75 ounce) can cream of mushroom soup
salt and pepper to taste
½ can of milk w/ the soup can
Shredded Mexican cheese
French fried onions
Chopped onion


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
Bring a large pot of lightly salted water to a boil. Add noodles, cook for 6 to 8 minutes, until al dente, and drain.
Place turkey in a skillet over medium heat, and cook until evenly brown. Drain grease.
In a bowl, gently mix cooked noodles and turkey, corn, onions, milk, and soup. Season with salt and pepper. Transfer to the prepared baking dish. Fill half the dish, then layer cheese and French fried onions…top with cheese and French fried onions, too…
Bake 30+ minutes in the preheated oven, until bubbly.

1 comments:

Marc, Sarah, and Luke said...

I have a question (and you can answer this in an e-mail)...Do you use 1/2 of the turkey/noodle mixture, topped with cheese and french fried onions AND THEN the second 1/2 of the turkey/noodle mixture...kind of like lasagna? Or, do you use the entire turkey/noodle mixture in the bottom? Does this question make sense? This sounds quite yummy. I might have to make it in the next week or two.