One Pot Turkey Stroganoff

Ingredients:

1 pound of ground turkey

8 oz sliced and washed mushrooms

1 medium yellow or sweet onion (diced)

1 pack of brown gravy mix

1/2 cup sour cream

1 can cream of celery soup (or any creamed soup)

1 1/2 cups egg noodles

2 teaspoons seasoning salt

1 teaspoon black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

Instructions:

1. Boil egg noodles in salted water according to package directions. Drain, rinse with cool water, and set aside.

            

1. Sauté onions and mushrooms until softened (about 8 minutes on medium heat).

            

1. Add ground turkey, seasoning salt, black pepper, onion powder, and garlic powder to mushrooms and onion. Cook on medium high heat until mixture is no longer pink, stirring occasionally. Do NOT drain.

           

1. While turkey mixture is cooking, mix brown gravy packet with water, per gravy instructions + one extra cup of water. (ex. gravy pack calls for one cup of water, use two (one cup per the packet instructions + one extra cup)

            

1. Once turkey mixture is cooked through stir in gravy mix and bring to a boil for 2 minutes, stirring frequently.

            

1. Reduce heat to medium low. Stir in cream of celery soup and sour cream. Simmer on low heat for 5 minutes as sauce thickens.

            

1. Turn off heat. Fold noodles into sauce until well combined. Cover and let rest for 10 minutes. Serve and enjoy!

            

***Recipe serves 4***

         

         

Watch the video HERE!!!

Zesty Cheesy Tuna Noodle Casserole

Zesty Cheesy Tuna Noodle Casserole

Ingredients

1 tbsp Salt or Salt Substitute

1 tbsp Black Pepper

2 tbsp Dried Minced Onion

3 tbsp Mayonaise

1-12 oz bag of Egg Noodles

6- 5 oz cans of Tuna (drained)

1-6 oz package of sliced, pre-washed mushrooms

1 cup of Mexican blend, shredded cheese

1/2 cup of Zesty Italian Dressing

1 can of Cream of Mushroom Soup

1 can of Cream of Celery Soup

1 can of Southwest Corn (or Mexican)

2 cans of Peas & Carrots

Topping:

1 1/2 cup Panko Breadcrumbs

1/2 cup Mexican blend cheese

1 tsp dried Parsley

3 tbsp Extra Virgin Olive Oil

Instructions:

1. Preheat oven to 375° and bring a large pot of water to a rapid boil.

2. Salt the water (to taste) and boil egg noodles according to package directions.

3. Drain noodles and set aside.

4.

4. Sauté mushrooms for about 5 minutes. Add peas & carrots and corn and heat through for another 3 minutes. 

5. Turn off pot and mix mushroom/corn/peas/carrots mixture with remaining ingredients (do NOT include the topping ingredients). Do not include egg noodles until next step.

6. Once well mixed, fold in egg noodles until well coated and combined. 

7. Spread mixture into a pan and bake at 375° for 15 minutes.

8. Mix Panko breadcrumbs, 1/2 cup cheese, Parsley, and EVOO in a separate bowl to make topping.

9. After 15 minutes, remove the dish from the oven, evenly sprinkle with breadcrumb topping, and broil the dish for 5 minutes, watching it carefully so as not to burn it.

10. Remove dish from the oven. Let cool 10 minutes and serve.

***Dish yields 8 servings with a side dish (I suggest salad) and 6 large servings if served alone.***

---See the video here!!!: https://youtu.be/lMhK63XxkM4 ---