Mexican Noodle Casserole

Featured in Expert

• 6 oz. No Yolks Noodles, cooked according to package
• 2 Tablespoons olive oil
• 1/4 of a sweet onion, chopped
• 2 garlic cloves, minced
• 1 lb. ground turkey
• 1 jalapeño, seeds removed, chopped (optional)
• 2 Tablespoons taco seasoning
• 1 cup canned sweet corn (you can also use fresh or frozen in place of canned)
• 1 cup diced tomatoes, drained
• 1 cup salsa (I like a medium red salsa but use whatever you like or have on hand)
• 1 1/2 cups sharp cheddar cheese (or cheese of your choice), divided
• 2 Tablespoons cilantro, chopped
• Garnish with Chopped red onion, or Cherry tomatoes, or Avocado, or chopped cilantro

Directions

• Preheat the oven to 350 degrees F.
• Cook the No Yolks Noodles according to the package. While those cook heat 2 Tablespoons olive oil in a large skillet over medium heat and add the onion. Saute for 2 minutes.
• Add the garlic and continue to saute for 2 more minutes.
• Add the ground turkey and jalapeño and cook until the turkey is cooked through and browned.
• Add the cooked noodles, taco seasoning, sweet corn, diced tomatoes, salsa and 1/2 cup of cheese.
• Stir until everything is combined.
• In a large oven safe casserole dish spray non-stick spray .
• Pour the noodle mixture into the casserole dish and spread evenly into the dish.
• ¥ Sprinkle with the remaining 1 cup of cheese and cilant ro .
• ¥ Bake for 20 minutes, or until the cheese is bubbling .

Remove from the oven and garnish with red onion, tomato, cilantro, green onion and avocado