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I came up with this one night trying to "figure out" what dinner was going to be. Grabbed some things from the pantry and what turned out was a keeper.

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
12
Yield:
1 9x13-inch casserole
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.

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  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

  • While pasta boils, heat oil in a 3-quart pot over medium-high heat. Add onion and garlic and cook and stir until onion is translucent, 5 to 7 minutes. Add ground turkey and cook and stir until browned and crumbly, 5 to 7 minutes. Stir in barbeque sauce, corn, and red pepper flakes. Mix well, reduce heat, and let simmer for 5 minutes.

  • Meanwhile, mix cornbread mix, milk, and eggs together in a bowl. Set aside.

  • Combine macaroni, meat mixture, Cheddar cheese, salt, and pepper in a large bowl. Pour mixture into the prepared dish. Spoon cornbread batter on top.

  • Bake in the preheated oven until cornbread is light golden brown, 15 to 20 minutes. Remove from the oven and let cool slightly before serving.

Nutrition Facts

569 calories; protein 28.1g; carbohydrates 69.2g; fat 20.1g; cholesterol 100.6mg; sodium 1159.7mg. Full Nutrition
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