Corn Noodle Casserole

Corn Noodle Casserole

• 1 (8 ounce) package uncooked egg noodles
• 1/2 pound ground turkey
• 1 (15 ounce) can canned or frozen corn
• 1 (10.75 ounce) can cream of mushroom soup
• salt and pepper to taste

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. Bring a large pot of lightly salted water to a boil. Add noodles, cook for 6 to 8 minutes, until al dente, and drain.
3. Place turkey in a skillet over medium heat, and cook until evenly brown. Drain grease.
4. In a bowl, gently mix cooked noodles and turkey, corn, and soup. Season with salt and pepper. Transfer to the prepared baking dish.
5. Bake 20 minutes in the preheated oven, until bubbly.
   

Turkey Chili

I usually go for old standbys when I'm cooking for just me and the boys. But tonight I tried this. It was pretty good, but I would add more spices. It didn't have much of a kick. But the boys ate it. We topped it with a little sour cream and shredded cheddar. I put my changes into the recipe. The original is in the link.
Turkey Chili

• 1 pound ground turkey
• 1/2 c. onion, chopped
• 2 cloves garlic, minced
• 
• 1 red bell pepper, chopped
• 1 (19 ounce) can black beans, drained and rinsed
• 1 (14.5 ounce) can diced tomatoes, with liquid
• 1 (15.25 ounce) can whole kernel corn, drained
• 1/4 tsp. ground cumin, or to taste
• 1 c. beef broth
• 1/2 tsp. chili powder, or to taste
• 1 pinch red pepper flakes, or to taste
• 1/4 tsp. ground cinnamon, or to taste
• 1/2 tsp. salt
• 1/4 tsp. pepper

Place turkey and bell pepper in a large saucepan over medium heat, and cook until turkey is evenly brown. Mix in beans, tomatoes, corn and broth. Season with cumin, chili powder, red pepper flakes, cinnamon, salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes. Add more broth if you want a more liquid chili.