Thanksgiving turkey leftovers star in a delicious second act with this cheesy casserole. McCormick® Chili Seasoning Mix, chopped green chiles and shredded Mexican cheese give it an irresistible Southwestern flair the whole family will love!
10m
PREP TIME
25m
COOK TIME
325
CALORIES
10
INGREDIENTS
Thanksgiving turkey leftovers star in a delicious second act with this cheesy casserole. McCormick® Chili Seasoning Mix, chopped green chiles and shredded Mexican cheese give it an irresistible Southwestern flair the whole family will love!
10m
PREP TIME
25m
COOK TIME
325
CALORIES
10
INGREDIENTS
Ingredients 8 Servings
- 1 tablespoon oil
- 1 cup chopped onion
- 2 cans (14 1/2 ounces each) diced tomatoes, undrained
- 2 cups water
- 1 can (4 1/2 ounces) chopped green chiles, undrained
- 1 package McCormick® Chili Seasoning Mix
- 3 cups uncooked wide egg noodles
- 2 cups shredded cooked turkey
- 4 ounces cream cheese, cubed
- 2 cups shredded Mexican cheese blend, divided
INSTRUCTIONS
- 1 Preheat oven to 375°F. Heat oil in large saucepan on medium heat. Add onion; cook and stir 3 minutes or until tender.
- 2 Stir in tomatoes, water, chiles and Seasoning Mix. Bring to boil. Remove from heat. Stir in egg noodles, turkey, cream cheese and 1 cup of the shredded cheese. Pour mixture into 13x9-inch baking dish. Cover with foil.
- 3 Bake 15 minutes. Remove foil. Stir mixture and sprinkle with remaining 1 cup shredded cheese. Bake, uncovered, 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Serve with assorted toppings such as sour cream and guacamole, if desired.
NUTRITION INFORMATION
(per Serving)
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