Cheeseburger Casserole

School started back today, which also means the Season of Insanely Busy started today. Last night I had the blessed foresight to mix this casserole and put it in the fridge. After informing teenagers all day of the rules and regs they'll live by for the next 18 weeks and trying to ignore their incessant complaining while also juggling my own children's first day of school, I'm exhausted. Thankfully, all I have to do to put a fantastic dinner on my table is to slide a pan into the oven.

Cheeseburger Casserole

1 lb ground turkey patties (enhanced for beef lovers)
1/2 medium onion, diced
1/8 c Worcestershire sauce
1/8 tsp cracked peppercorns
8 oz elbow macaroni OR other shaped pasta (jumbo macaroni or rotini work well)
1 cup milk
1/8 c spicy brown mustard
1/2 can petite diced tomatoes
8 oz 2% Velveeta cheese, cubed

1. Place ground meat, onion, Worcestershire, and peppercorn in medium skillet. Heat over medium high, stirring occasionally, until meat is brown and juices run clear. Drain.

2. Meanwhile, cook pasta according to package directions.

3. In 13X9X2 inch baking dish, mix milk, mustard, and tomatoes. Add meat and pasta. Stir in Velveeta.

4. Bake at 350 degrees for 15 minutes. Stir until smooth. Bake an additional 15-20 minutes, until bubbly and tomatoes are softened.

MAKE AHEAD DIRECTIONS: Complete steps 1-3. Cover casserole and refrigerate. In step 4, cook for 20 minutes, stir, and then cook an additional 15-20 minutes.

STIR IN IDEAS: add 1/2 cup crumbled bacon or 8 oz sliced mushrooms.