Touchdown Casserole



Photo credit:  footballbabble.com

Well folks, I know it's a big secret, but I'll spill the beans:  next weekend is the Big Game.  Shocking, I know.  I thought I might offer an interesting twist on the typical pizza you might be planning to serve.  Don't get me wrong, I love-love-love pizza. But perhaps after a whole football season of pizza, you might be interested in something a little different.  Well, this casserole is the one for you!   The toppings are what makes it.  On top of the meaty, cheesy pasta you sprinkle spikey, salty olives, pepperoni, and a little extra cheese to top it all off.  Ah, it's wonderful.  Try this soon. 


Touchdown Casserole
Servings: 8
PointsPlus per serving:  10

• 3 cups whole wheat pasta
• 1 (10 oz) package of mushrooms, chopped
• 1 large bell pepper, chopped 
• 1 onion, chopped
• 1 lb 93% lean ground turkey
• 2 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1 1/2 cups spaghetti sauce
• 1-10 3/4 oz can of reduced fat condensed cream of chicken soup
• 3/4 cups reduced fat shredded cheddar cheese
• 1 (3 1/2 oz) package turkey pepperoni, (roughly chopped)
• 6 ounces green olives (pitted and chopped)
• 2 tablespoons grated parmesan cheese

1. Preheat the oven to 350.  Spray a 2 quart baking dish with nonstick cooking spray.
2. Cook the pasta as directed.  Drain and set aside.
3. Spray a large nonstick skillet with cooking spray.  Cook the mushrooms, bell pepper and onion over medium high heat for 5 minutes.  
4. Add the turkey and cook until browned.  
5. Add garlic and Italian seasoning.  Once you smell the garlic wafting up, immediately add the spaghetti sauce.  This will keep the garlic from burning.  Trust me, burnt garlic is awful!
6. Add the spaghetti sauce, soup, 1/2 cup cheddar cheese, and the noodles.  
7. Spoon into the baking dish.  
8. Bake, covered, until hot, about 30-40 minutes.  
9. Top with remaining cheddar and remaining ingredients, and bake an additional 5-10 minutes. 
10. Enjoy.