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Cook'n with Betty Crocker 
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Italian Goulash With Noodles |
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Serves: 12 Print this Recipe1 cup onions chopped 2 cloves garlic minced 2 tablespoons vegetable oil 1 1/2 pounds turkeys ground raw 1 teaspoon salt 1/2 teaspoon black pepper 1 15-ounce can tomato sauce with bits 1 cup water 1 6-ounce can tomato paste 2 tablespoons parsley dried 1 tablespoon italian seasoning dried crushed 2 6-ounce jars marinated artichoke hearts drained and cut if large 1 8-ounce package egg noodles cooked and drained 6 ounces mozzarella cheese shredded (about 1 1/2 cups) At least 1 3/4 hours or up to 24 hours before serving: In a large skillet over medium heat, sauté onion and garlic in oil until onion is soft. Sprinkle turkey with salt and pepper. Add to skillet and sauté turkey for 20 minutes or until browned. Add tomato sauce, water, tomato paste, parsley and herb seasoning. Bring to a boil, reduce heat to low and simmer for 30 minutes. Stir in artichokes and noodles. Spoon half of the mixture into a 3-quart casserole. Sprinkle with half of the cheese. Top with remaining turkey mixture. If making ahead, cover and refrigerate up to 24 hours. Bake, uncovered, in a preheated 350° oven for 25 to 40 minutes or until hot in center. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese melts. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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