Hungarian Goulash Casserole

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (10 ounce) package egg noodles, cooked & drained
• 1/2 lb ground turkey (i like half and half of each) or 1/2 lb ground lamb (i like half and half of each)
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 4 ounces baby portabella mushrooms, sliced
• 1 cup low-fat sour cream
• 1 tablespoon cornstarch
• 1 (10 3/4 ounce) can cream of celery soup
• 1 cup 2% low-fat milk
• 1/4 teaspoon garlic powder
• 1 teaspoon sweet hungarian paprika

Recipe

• 1 preheat oven to 325°f.
• 2 spray a 13"x9" casserole dish with nonstick cooking spray.
• 3 combine meat, salt, nutmeg, and pepper in a bowl; shape mixture into 1" meatballs.
• 4 in a large skillet, heat oil over med-high heat.
• 5 cook meatballs and mushrooms in oil until meatballs are browned on all sides and no longer pink in the center (10 minutes).
• 6 remove meatballs and mushrooms from skillet; discard drippings.
• 7 in a small bowl, mix cornstarch into 1/4 cup sour cream; spoon into the skillet the meatballs were cooked inches.
• 8 add remaining 3/4 cup sour cream, soup, mik, garlic powder, and paprika, and stir until smooth.
• 9 place cooked noodles into casserole dish.
• 10 arrange meatballs on top of noodles and cover with sauce.
• 11 bake until hot (20 minutes).