Recipe Corner: Ground Turkey Casserole

Ground Turkey Casserole
1 pound ground turkey
1 (15 ounce) can tomato sauce
1 teaspoon white sugar
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese
1 (12 ounce) package uncooked egg noodles
2 cups shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium-high heat, saute the ground turkey
for 5 to 10 minutes, or until browned. Drain the turkey, stir in the
tomato sauce and sugar, and set aside. In a medium bowl, combine
the sour cream and cream cheese. Mix well and set aside.
Cook noodles according to package directions. Place them into a
9×13-inch baking dish, then layer the turkey mixture over the noo
dles. Then layer the sour cream mixture over the turkey, and top with
Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes, or until
cheese is melted and bubbly.
Peanut Butter Swirl Chocolate Brownies
Nonstick cooking spray
1/4 cup butter
3/4 cup granulated sugar or sugar substitute blend* equivalent
to 3/4 cup sugar
1/3 cup cold water
3/4 cup refrigerated or frozen egg product, thawed, or 3 eggs,
lightly beaten
1/4 cup canola oil
1 teaspoon vanilla
1 1/4 cups all-purpose flour**
1 teaspoon baking powder
1/4 cup creamy peanut butter
1/2 cup unsweetened cocoa powder
1/4 cup miniature semisweet chocolate pieces
Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with
foil, extending foil up over the edges of the pan. Lightly coat foil with
nonstick spray. Set aside.
In a medium saucepan, melt butter over low heat; remove from
heat. Whisk in sugar and the water. Whisk in egg, oil, and vanilla
until combined. Stir in 1 cup of the flour and the baking powder until
combined. (Batter will be thin at this point.) Place peanut butter in a
small bowl; gradually whisk in 1/2 cup of the batter until smooth.
Set aside. In another small bowl, combine the remaining 1/4 cup
flour and the cocoa powder. Stir into the plain batter; stir in chocolate
pieces. Pour chocolate batter into prepared pan.
Drop peanut butter batter in small mounds over chocolate batter
in pan. Using a thin metal spatula, swirl batters together. Bake for 20
to 25 minutes* or until top springs back when lightly touched and a
toothpick inserted near the center comes out clean. Cool completely
in pan on a wire rack. Cut into bars.

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