One Skillet Egg Noodle Lasagna

• 3 Tablespoons Olive Oil
• 1 whole Sweet Onion, Diced
• 2 Tablespoons Minced Garlic
• 1 can (14.5 Oz. Can) Diced Tomatoes
• 1 can (small 4 Oz. Can) Mushroom Stems And Pieces
• 3 dashes Tony Cachere's Seasoning
• 1- 1/4 pound Ground Turkey
• 1 package (12 Oz. Package) Egg Noodles, Cooked Al Dente
• 1 jar (24 Oz. Jar) Spaghetti Sauce
• 1 jar (15 Oz. Jar) Alfredo Sauce
• 6 slices Muenster Cheese
• 4 Tablespoons Parmesan Cheese

1. Preheat oven to 350F.
2. Put olive oil in a large, oven proof skillet.
3. Add onion and garlic and cook till softened, then drain diced tomatoes, and add to the skillet with the onion and garlic.
4. Cook over medium high heat for 6-7 minutes till liquid begins to thicken, then add the canned mushrooms.
5. Season with Tony Cacheres seasoning, then add ground turkey, and begin to brown the meat with the tomato onion mixture.
6. While meat browns, add egg noodles to salted boiling water, and allow to cook for 4-5 minutes, till partly cooked, but still firm.
7. Add the spaghetti sauce to the meat mixture in the skillet, and mix well.
8. Drain and rinse starch from noodles in a colander, then add noodles to meat mixture once turkey is fully cooked, mixing well.
9. Remove skillet from heat, pour Alfredo sauce over the top of the noodle-meat mixture, then lay slices of Muenster cheese on top surface till cheese fully covers the meat and noodles.
10. Sprinkle Parmesan cheese over the top.
11. Place in the oven and bake for 30 minutes till cheese is brown and bubbly.
12. Serve with a green salad, and prepare for happy mouths.

olive oil, sweet onion, garlic, tomatoes, mushroom stems, ground turkey, egg noodles, alfredo sauce, muenster, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/one-skillet-egg-noodle-lasagna/ (may not work)