General Notes on My Recipes: Portion sizes are generally for one or two (multiply as necessary); measuring is rarely exact (taste it or eye ball it); ingredients can always be exchanged for what you prefer or what you have (be creative); don't be mad at me if it didn't turn out right (you made it, not me!).
Sydnie's First Casserole
Heat oven to 375 degrees.
Boil water and cook 1 lb. of elbow pasta al dente. Rinse under cold water and pour in a large mixing bowl. Set to the side. Brown 1 lb. of ground turkey in olive oil. Add to bowl of pasta.
While the pasta and ground turkey are cooking, chop up in any way you wish: 1/2 of a medium onion, 1/3 of jalapeno pepper, 1 red bell pepper, 1 head of broccoli and 1 medium tomato. Add the tomato to the bowl of pasta and ground turkey.
After cooking ground turkey, in the same pan add more olive oil and cook the rest of the veggies over medium heat until tender. Add the veggies to the bowl of pasta, ground turkey and tomato.
Pour 1 can of chicken broth into the bowl. Lightly (read sparingly) season mixture with salt. Season liberally with garlic powder and Italian seasoning. Mix it so the seasoning is spread evenly throughout.
Pour a layer of the pasta mixture (including the broth and oil) into a medium or large baking dish. Then cut several large chunks of Romano cheese and place throughout the dish. Pour another layer of the pasta mixture on top. This time cut several chunks of Asiago cheese and place in dish. Pour the remaining pasta mixture into the dish. Then liberally grate mozzarella and cheddar cheeses over the top. Sprinkle more Italian seasoning on top. Bake until cheeses are melted throughout and slightly browned on top (about 25 min).
There you have it, delicious casserole.