Wednesday, May 1, 2013

Chili Casserole Bake

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It is the end of the month, money, and food are low, so what to make for two hungry teen boys. I thought about it, taking into mind what food I had left. While the majority of our food is just that there still remains some GMO junk, like noodles.

So, I have two packages of ground turkey, tons of noodles, some GMO junk four cheese Mexican, a jar of Texas chili starter. I wondered if the chili starter would be enough, and then realized I had some tomato sauce. I could easily add that along with some of the chili seasoning mix I have if I need to. So I was off to make a dish I have never made before.

Fortunately for me my 16 year old will eat what I make. He has a great palate for seasonings and is often critical of my homemade dishes. That is okay, he is also my taste tester, and will add what he thinks is missing. On the other hand we have the 14 year old who will not even try some things I make from scratch, like my quinoa dishes. So, it was important I made something the 14 year old would even try.

Many of you know I do not use a lot of measurements. This is because as I have said before, number one when making dishes from scratch I have noticed it takes a lot of seasoning, and two everyone is different.

I made too many egg noodles, but not a problem 16 year old likes them with some Trace Minerals (pink sea salt.) Okay so let me just give the list of ingredients I used.

 Printable Version
    Chili Casserole Bake

Egg nobles
2 packages of Shelton's ground turkey
1 25 oz jar of Frontera Texas Chili Starter
1 package of Secret Recipes Herb and Spice Blends 7 pepper chili
1  17.64 oz Pomi Tomato Sauce
Four Cheese Mexican
Trace Minerals (pink sea salt)

I cooked both the ground turkey, and noodles. I then retrieved my Pamper Chef baking dish, and filled it with the noodles, and ground turkey. I poured in the chili starter, and tasted it needs some salt and more sauce. I added the tomato sauce until I was happy, I added the chili seasoning a little at a time along with the salt tasting as I went a long until I was happy with the flavor. I then topped it all off with cheese until I could no longer see what was underneath.

I baked at 350 degrees until the cheese was melted, and then put the oven on broil high to get a nice brown crispy topped cheese. You have to really watch once you put it on broil or the cheese will get real hard and not real attractive.

That was it my husband took some for lunch today, both boys had two helpings, and there is still some left for today.


  1. Yum! I could easily make this for my meat eater and freeze portions for later.

  2. Looks so delicious. I always love the challenge of making do with what I have. I host a weekly party called The Gathering Spot and would love it if you'd join us sometime. Have a great day!

  3. MMM...MMM Happy Mother's Day! Creative cooks are only limited by their imagination. Sounds like you are in pretty good shape to me. I love this. Hope you'll come share at my weekly party- I saw you at Jam Hands. Have a great week!