Italian Bagel Casserole

Ingredients:

1 pound ground turkey

1/2 yellow onion chopped finely

2 medium zucchini chopped

4-5 ounces Gruyere cheese, grated

8 ounces fontina cheese, grated

2 plain bagels, cut into 1" cubes

4 ounces pancetta

1 tablespoon butter for bottom of baking dish
 
1 teaspoon Stella's Table Sea Salt Essential Blend

1/2 teaspoon Stella's Table Pepper Essential Blend
 
1 tablespoon olive oil

1 tablespoon Stella's Table Pesto Sea Salt

1 teaspoon Stella's Table Marinara Sea Salt

Instructions:

Sauté the ground turkey on medium heat with 1 tablespoon of olive oil. Add in 1 tablespoon of Pesto Sea Salt, 1 teaspoon of Marinara Sea Salt, and mix together until fully cooked. Set aside.

In the same pan, sauté the pancetta until it begins to yield fat and add the onion. Sauté until translucent and then add the zucchini. Add 1 tablespoon Pesto Sea Salt, 1 teaspoon Marinara Sea Salt, and mix all together. Cook for about 2 minutes or just until the zucchini begins to turn translucent. You don’t want overcook because they will cook more in the oven.

In a large bowl, add the milk, heavy cream, eggs, salt and pepper and whisk together. In the same bowl, add the bagels and mix together. Add the Gruyere and fontina cheeses and mix. Add the turkey and mix. Add the zucchini mixture and stir all together. 

In a large 9” x 13” buttered dish, pour the mixture evenly. Cover with Saran Wrap and refrigerate for 1-3 hours (or overnight). 

To finish, add the mascarpone in spoonfuls on top of the casserole. Bake in a 375-degree oven for 1 hour

Let sit and cool for about 15 minutes so it can set before serving. 

Enjoy!