This is a Mexican turkey casserole that can be made in a snap with common ingredients.
It tasted great. I didn’t have any pepper Jack cheese so I used some Mexican shredded cheese. Didn’t any celery so I substituted a green apple. Only problem I had was the recipe says to use 16 ozs of pasta. Is that 16 ozs dry or cooked? It definitely is not cooked because I cooked 16 ozs and it way too much. The turkey mixture fills a 9 x 13 casserole half way so you can only put in about 3 cups of pasta before the cheese on top.
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I prepared this recipe exactly as written. I like the spicy bite which probably comes from the cayenne pepper. I also appreciate that it is a low-fat, heart healthy recipe. I cooked the ground turkey/vegetable/spice mixture in a wok. The only problem is that the final product came out too dry. Though I can't say definitively how much, I will consider adding more tomato juice, or tomato soup to prevent the casserole from being too dry next time. With that fix, this dish could easily move from three to four stars.
Read MoreIt tasted great. I didn’t have any pepper Jack cheese so I used some Mexican shredded cheese. Didn’t any celery so I substituted a green apple. Only problem I had was the recipe says to use 16 ozs of pasta. Is that 16 ozs dry or cooked? It definitely is not cooked because I cooked 16 ozs and it way too much. The turkey mixture fills a 9 x 13 casserole half way so you can only put in about 3 cups of pasta before the cheese on top.
I prepared this recipe exactly as written. I like the spicy bite which probably comes from the cayenne pepper. I also appreciate that it is a low-fat, heart healthy recipe. I cooked the ground turkey/vegetable/spice mixture in a wok. The only problem is that the final product came out too dry. Though I can't say definitively how much, I will consider adding more tomato juice, or tomato soup to prevent the casserole from being too dry next time. With that fix, this dish could easily move from three to four stars.
