A quick noodle casserole that can be made in a jiffy. 
Have you ever tried to plan a meal while moving?!?!?!? Talk about a hassle especially when trying to entertain a 9 month old on top of that. Lets just say its been a stressful couple of weeks, but this meal was one thing that made our lives easier. This casserole dish saved us on more than one night as we tried to pack up the house considering it was about the only pan I had to actually cook a meal with. Not to mention that the food is on a plastic plate and the casserole got backed in a tin foil casserole dish.
The good news is that we did finally make it to Lubbock! Now we are just having to wait until Thursday to close on our house so I can finally break in our new kitchen. I’m pretty sure I will be in heaven……we have two ovens!!!
The best part about this meal is that you can freeze it for a later use.
Enjoy ~ Meagan
Quick Noodle Casserole
Ingredients
- 1.25 pounds Jennie-o Taco Seasoned Ground Turkey
- 12 ounces wide egg noodles
- 1/2 cup white onion, diced
- 1 10 ounce can original rotel tomatoes, drained
- 1 15 ounce can tomato sauce
- 4 ounces cream cheese
- 1 1/2 cup colby jack cheese, shredded
Instructions
Preheat oven to 350 degrees.
In a large saute pan add the ground turkey and onion. Cook on medium heat until turkey is brown.
Cook the egg noodles until al dente. Drain the noodles and rinse with water.
Add the tomato sauce and cream cheese to the cooked meat. Mix until cheese is well melted. Stir in the egg noodles and place in casserole dish.
Bake 20 minutes covered and then remove. Add cheese and bake 5 more minutes uncovered.
