Canyon Casserole

October 20, 2008 at 6:48 am (Uncategorized) (, , , )

Canyon Casserole

I was checking out blogs, and while trying to figure out dinner plans I stumbled across this casserole dish. It looked simple enough, I didn’t have self-rising cornbread mix, so I just made it from scratch. I wanted to try and make it a bit healthier and mixed some whole wheat flour in with the all-purpose. It was still yummy.

Canyon Casserole
Adapted from Kit in the Kitchen.

Ingredients

1 pound ground turkey
1/2 Tablespoon chili powder
1 teaspoon ground cumin
1/2 tablespoon black pepper
1 can diced tomatoes, undrained
1 can black beans, drained
2 cups frozen corn
1 cup corn meal
1/2 cup all-purpose flour
1/2 cup wheat flour
1/4 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
1 cup milk
1/3 cup canola oil
1 egg, beaten
1 cup shredded Cheddar cheese

Directions

  1. Preheat oven to 400°F. Spray an 11×14 baking dish or shallow casserole with no-stick cooking spray.
  2. Brown ground turkeyin large skillet over medium-high heat until thoroughly cooked, stirring frequently.
  3. Drain.
  4. Add seasonings, tomatoes, corn, beans, and water; mix well. Bring to a boil, stirring occasionally.
  5. Pour into prepared baking dish.
  6. Combine corn meal, flour, sugar, baking powder and salt in a medium bowl.
  7. Combine egg, milk, and oil in a small bowl, mix well.
  8. Add milk mixture to the flour mixture, stir until just blended.
  9. Add shredded cheese to cornbread mixture.
  10. Spoon batter over ground turkey mixture in baking dish. Bake 25 to 35 minutes or until topping is golden brown.
  11. Serve and enjoy!

This was very good. I think next time I would almost double the meat mixture.

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Turkey Enchilada Casserole

September 22, 2008 at 9:31 pm (Uncategorized) (, , , )

Turkey Enchilada Casserole

Turkey Enchilada Casserole

Blogging from my aunt’s tonight. She treated me to dinner tonight, I just helped with the assembling. But we have always enjoyed this recipe, so I thought that it would be nice to share.

Turkey Enchilada Casserole
My Aunt, courtesy of an old Sunset magazine.

Ingredients

1.5 lbs ground turkey
1/2 cup chopped onion
1 Tablespoon garlic, minced
2 Tablespoons minced fresh oregano leaves (or 1 Tablespoon dried)
1/2 teaspoon ground cumin
1 29 oz can enchilada sauce, divided
12 corn tortillas (6 in wide)
2 cups reduced-fat jack cheese (we used a Mexican blend)
Chopped fresh Cilantro
sour cream

Directions

  1. Cook ground turkey with onion until the turkey is no longer pink.
  2. Drain any excess fat. Add garlic, oregano, cumin. Cook for 30 seconds.
  3. Stir in 1 cup of the enchilada sauce. Add salt to taste.
  4. Preheat the oven to 425 degrees.
  5. Cut tortillas in half. Arrange a fourth of the halfs evenly over a bottom of a shallow 3-quart casserole, overlapping to fit.
  6. Sprinkle a quarter of the cheese evenly over the tortillas then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading at each level.
  7. Repeat to make two more layers of tortillas, cheese, turkey, and sauce.
  8. Top with another layer of tortillas, sauce, then cheese.
  9. Bake uncovered for 18-20 minutes, until cheese is melted and the casserole is hot in the center.
  10. Top with chopped cilantro, serve and enjoy!

Good food, good company, great evening. Complete with Dancing with the Stars.

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South of the Border Casserole

September 12, 2008 at 9:42 am (Uncategorized) (, , , )

South of the Border Casserole

Another attempt to create a dinner with leftovers. I wasn’t brave enough to freeze any of it, but it seems like it would actually be good for the freezer next time. I doubled the recipe, and it made a TON. It was dinner for a few nights and great lunches for work. DH and I very much enjoyed it. And the best part, only one pan to clean when it was done!!!

South of the Border Casserole
Adapted from A Taste of Home Cooking

Ingredients

1 lb ground turkey
2 Tablespoons olive oil
1 large red bell pepper, chopped
1 large onion, chopped
3 cloves of garlic, minced
28 oz can diced tomatoes
2 Tablespoons of Chili powder
2 Tablespoons of Cumin (I didn’t have quite enough, so I was a bit shy on this)
2 cups sour cream
16 oz. Barilla plus rotini noodles (They are my new healthy pasta alternative)
1 cup shredded cheddar cheese (I used a Mexican blend)
1/4 Cup Cilantro (I omitted)
Salt
Pepper

Directions

  1. In a large skillet, brown ground turkey until no longer pink. Drain fat.
  2. Add the olive oil, peppers, onions, and garlic. Season with salt and pepper. Cook on medium-high heat until softened (about 8-10 minutes).
  3. Add chili powder and cumin, cook for about 30 seconds.
  4. Turn the stove to medium. Add the can of tomatoes.
  5. Add the sour cream. (I didn’t add all of it, I used about 1 1/2 cups and saved the rest to put on top while serving.)
  6. Stir until everything is mixed.
  7. Add pasta and mix it in.
  8. Cover and cook until pasta is al-dente, about 25 minutes, make sure to stir frequently so the pasta doesn’t get stuck to the bottom. (At this point I had a “walking date” with a friend, so I had about 15 minutes of it on medium heat, stirring often, and then I turned it off and removed it from the burner and went for a 30 minute walk. I let it sit while I was gone. When I got home the noodles were perfect, so I just heated it up a bit while we finished the rest of dinner.)
  9. To serve, top with the cheese (and a bit of sour cream) and enjoy!

DH and I very much enjoyed this. We had it with veggies and some sweet corn muffins. It was great as leftovers.

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