Turkey Cheeseburger Bacon Pasta
A tasty one-pot meal that makes more food than a box of Hamburger Helper and has less preservatives. You’ll have dinner and a meal for the next day.
Equipment
- 1 large cutting board
- 1 chef's knife
- 1 5 Quart pan or 11" chicken fryer
- 1 plate
- Paper towels
- measuring cups and spoons
Ingredients
- 4 strips bacon sliced
- 1 medium onion chopped
- 2 celery ribs diced
- pound ground turkey
- 8 ounces button mushrooms sliced
- ¼ tsp ground black pepper
- 4 cups chicken stock or broth
- 1 cup milk
- 1 tsp salt
- 12 ounces egg noodles
- 2 cups cheddar cheese
Instructions
- Heat pan on high heat. Add bacon to the pan and cook for 3 to 4 minutes until the fat is rendered out. Remove the bacon and drain on a plate lined with paper towels. Dispose of the fat in the pan.
- Add the onion and cook for 2 minutes. Add the ground turkey and cook for about 5 minutes until its cooked through and most of the water from the turkey has evaporated.
- Add mushrooms and black pepper. Stir to combine and cook for 5 minutes.
- Add egg noodles, chicken broth, milk, and salt. Stir until everything is combined. Once the mixture comes to a boil, reduce heat to medium and cover. Cook for 8 to 10 minutes, stirring occasionally.
- Taste the noodles to make sure they are cooked through. Once cooked, turn off heat and add cheddar cheese. Mix until the cheese is melted and mixed into the sauce. The sauce will thicken further as it cools.
Video
Notes
Tips and Tricks
What substitutions can I make if I don’t have all the ingredients?
Any type of ground protein will work in this recipe. Turkey bacon works if you are using ground beef, and it is very crispy.
If you don’t have button mushrooms, cremini mushrooms are pretty much the same. Sometimes I’ll chop up broccoli instead of slicing mushrooms to mix things up.
Egg noodles are the best in this recipe. With the egg shortage, you can try no-yolk noodles that are shaped like egg noodles or use Fusili instead.
Colby jack cheese or a cheddar jack cheese blend can be swapped with cheddar cheese. For a creamier sauce, Gouda cheese would provide wonderful flavor. In a pinch, I will use cheese sliced for sandwiches instead of shredded cheese. This helps ensure I use up the sliced cheese before it goes bad.
What if I’m watching my salt intake? How much salt do I use?
Use low sodium broth to start. When you get the broth in the pot, add the salt in ¼ tsp increments and stir. Taste the liquid and add more salt if needed. It is very hard to add salt after the noodles are cooked because you will have bland tasting noodles. If the broth is flavorful, then add the milk, stir, and bring the contents to a boil.