Hungry Boy Casserole
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Medium
Prep time: 25 minutes
Cook time: 45-45 minutes
Servings: 8 to 10
Ingredients
- 1 tablespoon Olive oil
- 1 pound ground turkey
- 1 cup diced onion
- 1 cup diced green bell pepper
- 1 cup diced celery
- 2 (14.5-ounce) cans diced fire-roasted tomatoes
- 1 (14.5-ounce) can black-eyed peas, rinsed and drained
- 1 (8-ounce) can tomato sauce
- 1 cup frozen corn, thawed
- 1 cup frozen okra, thawed
- 1 (4-ounce) can diced green chilies, drained
- 2 teaspoons Creole seasoning
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon seasoned salt
- ½ teaspoon ground Black pepper
- 3¾ cups shredded sharp cheddar cheese, divided
- 2¾ cups self-rising flour
- 6 tablespoons cold Butter, cut into ½-inch pieces
- ¾ cup whole milk
Directions
Preheat oven to 425 degrees. Spray a 13×9-inch baking dish with cooking spray.
In a large skillet, heat olive oil over medium-high heat. Add turkey, onion, bell pepper, and celery, and cook until browned and crumbly, 6 to 8 minutes; drain. Stir in tomatoes, peas, tomato sauce, corn, okra, chiles, Creole seasoning, garlic powder, paprika, seasoned salt, and ground red pepper, and cook until heated through, 6-7 minutes. In a small bowl, reserve 1½ cups turkey mixture. Stir 3 cups cheese into remaining turkey mixture until melted.
Pour turkey mixture in skillet into prepared pan. Drain reserved 1½ cups turkey mixture very well, and set aside.
To a medium bowl, add flour. Using a pastry blender, cut in butter until mixture is crumbly; stir in remaining ¾ cup cheese. Stir in milk just until combined.
Turn out dough onto a lightly floured surface, and knead 12 times. Roll dough to a 20×10-inch rectangle. Sprinkle reserved turkey mixture onto dough, leaving a ½-inch border on all sides. Starting at one long side, roll up dough into 1-inch-thick slices, and places slices on top of turkey mixture in pan.
Bake until top is golden brown, 20 to 25 minutes. Let stand for 5 minutes before serving.