Taco Noodle Casserole



I might already have a recipe on the blog called Taco Noodle Casserole, but every time I make things, it's a new version!  This version has whole wheat egg noodles, plain yogurt and tomato sauce.  Yum!  I would have loved to put more veggies in it, but I wanted my kids to eat it.  At least it's whole wheat and has corn and tomato sauce.  I'll take what I can get!

Everyone went back for seconds on this one.  It was a hit in our kitchen! It makes quite a bit, because even with three of my family members getting seconds, there are still two containers of it in the kitchen fridge.  Bonus for me!  Now, I don't even have to think about what I'm going to eat for lunch.  I'll just warm up some of this yummy goodness.  Comfort food lunch.  And I need it.  Boy has it been busy, lately!  This month isn't getting any less busy either.

Here's what we used:
(1) 12 oz. bag whole wheat egg noodles (kitchen pantry staple in our home)
1 pound of ground turkey
1 packet of taco seasoning mix
about a half pound of frozen corn

1/2 cup plain yogurt
8 oz. can of tomato sauce
1 can of water (tomato sauce can)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt

4 oz. of cheddar, shredded
sliced green onions

Here's what we did:
  • Boil noodles according to package directions (best if made with the al dente directions)
  • Brown ground turkey until completely browned and add taco seasoning according to package directions
  •  Drain noodles and add to 9x13 casserole dish, along with taco meat and frozen corn.
  • In a medium bowl or measuring cup, whisk together yogurt, tomato sauce, water, onion powder, garlic powder and salt.
  • Pour tomato/yogurt sauce over noodles, taco meat and corn and stir well to combine.
  • Top with shredded cheese.
  • If desired, sprinkle green onions over casserole.  We put it on half of ours.
  • Bake at 350 for 30 minutes.
  • Enjoy! 

What is your favorite casserole to make?  

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