Martha's Company Casserole

This casserole is a two-layer affair: cheesy noodles on the bottom and top with a seasoned ground turkey and tomato sauce filling sandwiched in between. It’s the kind of straightforward, crowd-feeding dish that has earned its spot in church potluck rotations for decades.

The noodle layer gets its richness from a triple-cheese blend of reduced-fat cream cheese, cottage cheese, and plain yogurt, all tossed together with hot egg noodles. The heat from the freshly cooked noodles melts the cream cheese cubes into a smooth, creamy coating, while the cottage cheese adds tang and the yogurt keeps everything lighter than a full-fat version would be.

Browning the ground turkey with onion and green bell pepper first builds a flavorful, savory base. Draining the liquid after browning is important because excess fat and water will make the casserole soggy instead of holding together in sliceable layers.

Baking covered for 30 minutes then uncovering for the final stretch dries out the top layer just enough to get golden, bubbly edges while the inside stays creamy and saucy.

Chef Tips

• Use wide egg noodles. Their broad, flat surface holds the cheese mixture better than thin noodles.
• Cube the cream cheese before tossing with the hot noodles so it melts evenly. Cold blocks won’t incorporate well.
• This casserole can be assembled ahead and refrigerated. Add 10-15 minutes to the covered baking time if going straight from the fridge.

Variations

• Ground beef version: Swap the turkey for lean ground beef for a richer, more traditional flavor.
• Mexican style: Add taco seasoning to the meat and swap the tomato sauce for salsa. Top with shredded Mexican cheese blend.