Recipe Background
Skinny Cheeseburger Casserole delivers comforting flavors, perfect for busy nights.
Back in college, I remember the chaos of my first finals week. I was running on minimal sleep, caffeine, and the stress-induced determination that only a college student can muster. One chilly evening, feeling particularly homesick, I decided to conjure up something that reminded me of the comforting dishes from home. I had a small stash of pantry essentials: a box of whole wheat pasta, canned tomatoes, and a packet of ground turkey.
It all started with olive oil sizzling in a skillet. In went the garlic and onion, instantly filling the tiny dorm kitchen with a comforting aroma. I added the ground turkey, letting it brown gently, and seasoned it liberally with steak seasoning—my little secret for a flavorful kick. As the turkey took on color, transformed by the heat, I poured in the tomatoes and stirred in some mustard and pickle relish for a tangy edge. For me, the real magic moment came when I mixed in al dente pasta, smoothed everything over, and topped it all with cheddar slices. Baking it to a golden crust was like waiting for a prayer to be answered.
When it came out—bubbling and flavorful—I knew I’d found a new finals week tradition. Give the casserole a rest before serving, this allows the flavors to mingle even more. That night, surrounded by my well-worn textbooks and scattered notes, I felt like I could take on anything, bite by cheesy bite.
Ingredients
- 8 ounces whole wheat elbow macaroni or penne pasta
- 2 teaspoons extra-virgin olive oil
- 1/2 cup onion finely chopped
- 1 tablespoon garlic finely minced
- 1 pound ground turkey
- 1 teaspoon steak seasoning
- 2 (14.5-ounce) cans diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon yellow mustard
- 1 tablespoon dill pickle relish
- 6 slices reduced-fat cheddar
- diced tomatoes to taste
- salt to taste
- freshly ground black pepper to taste
Directions
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil.
- Add the pasta to the salted water and cook until al dente. Drain the pasta.
- In a 12-inch, oven-proof skillet over medium-high heat, heat the oil.
- Add the onion and the garlic to the oil and sauté, stirring, until fragrant, about 1 minute.
- Add the turkey and the steak seasoning to the onion mixture and cook, stirring frequently, until the turkey is browned on the edges, about 4-5 minutes. It may not be cooked through yet, but it will finish in the oven.
- Drain the skillet of fat.
- Add the canned diced tomatoes, the tomato paste, the mustard, and the relish to the ground turkey mixture.
- Reduce the heat to medium and stir until bubbling.
- Transfer the sauce mixture from the heat and stir in the drained pasta.
- Smooth the top of the casserole and cover with the cheese slices, cutting them as necessary to fit.
- Bake until the cheese is melted, the mixture bubbles, and the turkey is cooked through, about 23-25 minutes.
- Garnish with the diced tomatoes and sprinkle with the salt and the pepper.
- Serve.
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