Ok, the first thing I have to say about this is that it isn’t technically a casserole in terms of how most people think of what a casserole recipe is, I’m calling it a casserole simply because I made it in a 2 quart casserole dish. Besides, I did a quick definition search on Google and from what I found, it looks like the term refers more to the cooking dish than the recipe itself. Go figure.
Did you know that there are actually people out there that don’t like sauerkraut? It’s amazing I know, but I’ve actually met people that thought the smell of sauerkraut cooking reminded them of a trash can full of used disposable diapers. Horrible that anyone could even think something like that about the taste delight that [...]
In a bowl, combine a pound of browned and drained ground turkey, a cup of diced onion, and a 28 oz can of diced tomatoes with the liquid, a tablespoon of Worcestershire sauce and a teaspoon of salt.
Some say that microwave cooking where you do more than just heat some frozen thingy and eat it quickly is more a science than an art. I think that mostly people say things like that because the microwave’s control panel intimidates them just a bit. Things like setting power levels and exact cooking times overwhelm some. Fortunately, it doesn’t have to be like that.
The casserole is one of those great dishes that let you create most of a meal at once. What’s special about this one is that it’s not everyday you find one made with spaghetti.
