Sour Cream

South of the Border Casserole

INGREDIENTS
  • 1 (7 oz.) package macaroni
  • 1 pound ground turkey
  • 1 medium onion, chopped (1/2 cup)
  • 1 cup sliced celery
  • 1 clove garlic, minced
  • 1/2 cup sliced, pitted ripe olives
  • 1 (16 oz.) can whole tomatoes, undrained, cut up
  • 1 (4 oz.) can diced green chiles, drained
  • 2 teaspoons beef-flavored instant bouillon
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon ground cumin
  • Dash cayenne pepper
  • 1/2 cup Cass-Clay sour cream
  • 1 1/2 cups cubed Muenster cheese
  • 1 1/2 cups cubed cheddar cheese
INSTRUCTIONS
  1. Prepare macaroni according to directions; drain.
  2. In medium skillet, combine ground turkey, onion, celery and garlic. Cook until turkey is browned.
  3. Stir in olives, tomatoes, chiles, bouillon, salt, cumin, pepper and sour cream; simmer 10 minutes.
  4. Combine macaroni, meat mixture and cheeses. Pour into a 3-quart casserole.
  5. Cover and bake at 350 degrees until hot and cheeses melt (about 20 minutes)

** Carla Hodenfield, Mandan (Mor-Gran-Sou Electric Co-op)

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