Healthier Wanmansita CasseroleFrom jo_jo_ba 1 year ago
- 1 tbsp olive oil shopping list
- 1 1/2 lbs ground turkey breast shopping list
- 2 large, sweet onions, sliced shopping list
- 4 stalks celery, diced shopping list
- 2 cups chopped mushrooms shopping list
- 1 large green bell pepper, diced shopping list
- 1 large red bell pepper, diced shopping list
- 1 large zucchini, diced shopping list
- 1 lb whole wheat macaroni pasta, cooked and drained shopping list
- 1 (29 oz) can no-salt-added diced tomatoes (undrained) shopping list
- 1 (5 oz) can sliced water chestnuts, drained shopping list
- 1 tbsp cumin shopping list
- 1 tsp paprika shopping list
- 1 tsp mustard powder shopping list
- 2 tsp chili powder shopping list
- 1 tsp salt shopping list
- 1 tsp pepper shopping list
- 1 1/2 cups grated sharp cheddar cheese (I like extra old) shopping list
How to make it
- Preheat oven to 325F and grease a 9x13" pan
- Heat oil in a large, deep skillet and add the turkey. Cook, stirring, until no traces of pink remain. Remove to a large bowl and set aside.
- Add the onion, celery, mushrooms, peppers and zucchini to the skillet. Cook until tender, about 10 minutes. Place in the bowl with the turkey.
- Add the pasta, tomatoes, water chestnuts and spices to the bowl and mix well to incorporate.
- Spoon evenly into the pan.
- Cover loosely with foil and bake for 1 hour.
- Uncover, sprinkle with cheese and bake a further 15 minutes.
- Let stand 10 minutes before serving.
The Cookjo_jo_ba Oshawa, CA
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