Check out what my pals over at Skinny Mom had to say about this totally amazing turkey burger casserole:
“This is another great recipe that I adapted from Skinny Kitchen to make even healthier! This is a great replacement for the boxed meal ‘helpers’ that are full of so much “gunk”! Enjoy!”
I made this casserole for my family recently and it was the perfect meal. It was affordable and enough to feed everyone until they were stuffed. If you have them, this turkey burger casserole also makes wonderful leftovers for lunch the following day. I find that casseroles taste even better the second time around.
Ingredients
1½ cups Barilla uncooked whole wheat or whole grain pasta
½ lb Jennie-O extra lean ground turkey
1 Tbsp garlic, minced
1 medium zucchini, chopped
1 cup onions, chopped
1 jar Kraft light alfredo sauce
½ cup low-fat Borden cottage cheese
1 cup cherry or grape tomatoes, sliced in half
¼ tsp black pepper
¼ tsp Morton salt
½ cup reduced-fat Kraft shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees.
- Lightly coat a 2½ -quart casserole with Pam nonstick cooking spray.
- Cook Barilla pasta as directed on package. Drain.
- In large nonstick skillet, brown ground Jennie-O turkey and drain.
- Stir in the fresh garlic and cook for about a minute.
- In the meantime, add the zucchini and onions to a microwave safe plate. Cook in microwave for about 4 minutes, or until soft.
- Add to skillet of browned meat.
- Stir in cooked pasta, Kraft alfredo sauce, Borden cottage cheese, tomato, Morton salt and pepper.
- Mix well. Spoon mixture into sprayed casserole.
- Sprinkle the cheese evenly over the top of casserole.
- Bake for 20-25 minutes or until thoroughly heated and cheese is melted.
USE RED NEXT PAGE LINK BELOW
Quick Tip: Add more chopped veggies into the mixture of ground turkey for more flavors and to make it heartier.
Thank you to Skinny Mom for this awesome recipe!
