Enchilada egg-noodle casserole

Enchilada noodle casserole

Enchilada noodle casserole
Enchilada noodle casserole

This delicious casserole is the easy version of enchiladas — all the flavor with minimal work. Instead of making individual enchiladas, you simply pour the filling and sauce mixture over uncooked egg noodles and bake for 25 minutes. It’s that easy! Like most casseroles, this would be great to bring to a potluck.

I prefer to use medium Rotel and enchilada sauce, but you can use mild or hot instead to get the level of spiciness you prefer. You could also substitute diced rotisserie chicken for the ground turkey; either would be delicious. We hope you give this recipe a try!

Enchilada noodle casserole
Makes a 9×13-inch pan
By Jane and Michael’s Gourmet Extravaganza

  • 1 lb. ground turkey
  • Taco seasoning, to taste
  • 1 1/2 cups frozen corn kernels, thawed and drained
  • 1 15-oz. can of tri-colored beans, rinsed and drained
  • 1 10-oz. can of medium Rotel (diced tomatoes and chilis)
  • 1 10-oz. can of medium enchilada sauce
  • 1 1/4 cups water
  • 6 oz. uncooked wide No-Yolk egg noodles
  • 1 cup Mexican-blend shredded cheese
  • 4 green onions, thinly sliced

Preheat oven to 400 degrees. Brown the ground turkey in a large skillet and drain if necessary. Season with taco seasoning, to taste. Stir in the corn, beans, undrained Rotel tomatoes, enchilada sauce, and water. Bring to a boil.

Place the uncooked noodles in a greased 9×13-inch baking dish. Pour the ground turkey mixture evenly over the noodles. Cover tightly with aluminum foil and bake for 15 minutes.

After 15 minutes, stir the casserole and sprinkle the shredded cheese on top. Recover with foil and bake an additional 10 minutes, or until the noodles are fully cooked and the cheese is melted. Garnish with the sliced green onions. Serve and enjoy!

(Recipe adapted from Ready Set Eat)

Pairs well with:
Iceberg lettuce salad

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