Ground Turkey Cheeseburger Casserole

Ingredients

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Macaroni

  Dry, enriched

  2 cup elbow shaped or 210g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Garlic

  Raw

  2 cloves, minced or 6g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Dijon mustard

  Grey poupon

  2 tbsp or 30g

• Cheddar cheese

  2 cup, shredded or 226g

• Pickles

  Cucumber, sweet (includes bread and butter pickles)

  2 spear Gherkin or 40g

Directions

1. Preheat the oven to 350°F and lightly coat a 9x13-inch casserole dish with nonstick spray.
2. Bring a large pot of salted water to a boil. Cook the macaroni until just al dente according to package directions, then drain well.
3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the ground turkey and minced garlic. Cook, breaking up the meat, until browned and no longer pink. Season with the salt and pepper.
4. Stir in the diced tomatoes, tomato paste, and Dijon mustard. Simmer, stirring occasionally, until slightly thickened and bubbly, 3–5 minutes. Adjust seasoning to taste.
5. Combine the cooked macaroni with the turkey-tomato mixture until evenly coated.
6. Transfer the mixture to the prepared baking dish and spread into an even layer.
7. Sprinkle the shredded cheddar evenly over the top and bake until the cheese is melted and the casserole is hot and bubbling around the edges, 20–25 minutes.
8. Top with the chopped pickles just before serving.