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Mucho Gusto

Devyn’s Ground Turkey & Spinach Casserole

This is the fourth installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!

Make if you have: Ground turkey, noodles, spinach

Makes 1 casserole

Comfort food is exactly what we need right now and casseroles provide just that. This is a pantry-friendly recipe for a convenient and delicious dinner.

½ bag of Egg Noodles (12 oz. bag)

1 bag of spinach

½ cup of finely chopped white onion

½ cup of low-fat sour cream

1 tablespoon of Worcestershire Sauce

1 tablespoon of canned tomato sauce 

½ bag of shredded three-cheese blend

1 package of ground turkey

*Mrs. Dash seasoning

*Santa Maria seasoning

*If you don’t have the seasonings just use salt and pepper

Wash spinach and boil until wilted. Boil egg noodles until al dente, strain, and cool. In a mixing bowl, add the pasta and break up boiled spinach throughout the pasta. Chop onion and add to mixing bowl.

Put the pan medium heat and wait until warm. Season the bottom of the pan covering the entire bottom being sure not to over-do it (you can always add more spice later!) Add the ground turkey to the pan and use a spoon to break into smaller chunks. Season the meat to taste. Cook meat until all pieces are brown. At this point, preheat your oven to 350 degrees.

Pour meat and leftover juices from the pan into the mixing bowl with pasta and spinach. Begin to add the cheese little by little while mixing. Once all cheese has been added, add sour cream and mix until pasta begins to bind with other ingredients. If pasta still looks dry, add 1 tablespoon. 

After sour cream is well mixed, add tomato and Worcestershire sauce and mix. Spray a casserole pan with a non-stick spray like Pam, and then pour the mixture in. Bake until bubbly on top!

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