Turkey Tuesday: Cheesy Pizza Casserole

Before I get to the recipe this week, which happens to be a delectable Cheesy Pizza Casserole, let’s talk the end of summer.

Tick-tock, tick-tock.

That’s the sound of back-to-school time around here. Many of Minnesota’s schools wait until the day after Labor Day to get rolling, so I’m just starting to get reorganized around a more regular routine and schedule. Joe begins middle school this year so I have a feeling our evenings will be busier than ever with homework, activities, music practice, and the like.

Yikes. I’m not sure I’m ready to say good-bye to summer yet!

At least I have one new meal that’s going into my regular weeknight rotation. My mom found this recipe for Cheesy Pizza Casserole via Taste of Home and I adapted it to take full advantage of turkey products (of course).

Teacher Man LOVED it, and even Joe declared “It’s more than just okay, Mom!” and he promptly cleaned most of his plate without complaint. In other words, I think I have a winner here! I actually put this together the night before so I could just pop it in the oven when I got home from work the next day.

I hope you enjoy it as much as we do!

Lara

Cheesy Pizza Casserole

Adapted from Taste of Home’s recipe

• 1 pound ground turkey (I used JENNIE-O® Lean Italian Seasoned Ground Turkey)
• 1 package (3-1/2 ounces) sliced turkey pepperoni (I used HORMEL® Turkey Pepperoni)
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 jar (4-1/2 ounces) sliced mushrooms, drained (I actually used 1/2 a pint of fresh mushrooms)
• 7 ounces 100% whole wheat vermicelli, cooked and drained
• 1/3 cup butter, melted
• 1 can (15 ounces) tomato sauce, divided
• 1 cup (4 ounces) shredded Swiss cheese
• 4 cups (16 ounces) shredded part-skim mozzarella cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil

In a large skillet, cook the ground turkey, turkey pepperoni, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in mushrooms; set aside.

Combine vermicelli and butter in a greased 13-in. x 9-in. baking dish; toss to coat. Pour 1 cup tomato sauce over pasta; top with half of meat mixture. Combine Swiss and mozzarella cheeses; sprinkle half over top. Sprinkle with oregano and basil. Layer with remaining meat and cheese mixtures. Pour remaining tomato sauce over top.

Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Yield:8-10 servings

Note: I am part of Jennie-O’s Switch Circle of bloggers, but I do not get paid for my posts. I do receive some complimentary turkey products to try upon occasion. Opinions and topics are entirely my own.