Angel Hair Turkey Casserole Recipes

Steps:

• 1. Spray a 10x15 pan with non-stick spray. Preheat oven to 350.
• 2. Put half the angel hair pasta in pan. I used leftover pasta that was already cooked.
• 3. Layer half of the chopped turkey on pasta. Put half the cubed Velveeta cheese over turkey.
• 4. Repeat pasta, turkey and Velveeta cheese layer.
• 5. Use gravy jar and fill halfway with milk. Mix soup, gravy, and milk.
• 6. Pour evenly over top of cheese/turkey/pasta.
• 7. Bake at 350 for about 45 minutes until bubbly.
• 8. Let stand about 5 minutes before serving. Makes 10-12 generous servings.

Steps:

• 1. cook bacon lightly crispy and set aside (you will chop and use this later)
• 2. cook pasta for 4-6 minutes in boiling water (you want this al dente do not over cook -- refer to your packaging for cooking times that are specific to your brand) then drain well
• 3. in a large bowl, gently toss the pasta with 1/2 the parmesan cheese, salt and pepper, eggs 1/2 the butter and parsley until well covered
• 4. prepare a 9" spring pan by spraying with non-stick cooking spray (you can do this in a cosserole dish if need be but it is easier to serve when done in a spring pan)
• 5. sprinkle aprox 1/3 of the bread crumbs in the bottom of the pan
• 6. add 1/3 pasta mix into pan then cover with 1/2 the mozzerella and chopped bacon
• 7. repeat step 6
• 8. place the remaining pasta in pan and press down gently
• 9. mix remaining parmesan and bread crumbs and sprinkle evenly over the top then cube the remaining butter and place evenly around the top, drizzle olive oil all over the top and bake for 45 minutes until golden brown
• 10. Serve with a little your favorite sauce (this is not spaghetti so you only want to use the sauce as a compliment not a dressing that covers all the flavor) I used Marinara sauce the first time and on the leftovers I used a nice Pesto sauce they were both great I am gonna try a creamy vodka sauce next time..experiment and enjoy. (this reheats well I have not frozen any so I am not sure about freezing it)

Steps:

• Heat 1/3 cup of oil in a large nonstick frying pan over medium-high heat. Add half of the eggplant and toss to coat in the oil. Sprinkle with salt and pepper. Saute the eggplant until it is golden and tender, about 10 minutes. Decrease the heat to medium. Add half of the garlic and saute until it is tender, about 2 minutes longer. Using a slotted spoon, transfer the eggplant mixture to a large bowl. Repeat with the remaining 1/4 cup oil and the remaining eggplant and garlic.
• Add the sausage and wine to the same frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of a spoon, about 8 minutes. Add the sausage, marinara sauce, and crushed red pepper to the eggplant mixture, and toss to combine.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the angel hair and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked. Drain. Toss the angel hair with the eggplant mixture. Cool completely. Add the mozzarella and Parmesan and toss to combine.
• Preheat the oven to 375 degrees F.
• Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square. Transfer to a 9-inch springform pan, allowing the excess pastry to hang over the rim. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1-inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape.
• Bake until the pastry is brown and puffed on top, about 1 hour and 30 minutes. Let stand for 20 minutes. Remove the pan sides and serve.

Steps:

• Cook pasta according to directions.
• Mince garlic and chop shallot. Add oil to a saucepan over medium heat and saute garlic and shallots until browned.
• Add ground turkey and salt and separate into small pieces.
• Add tomatoes and chicken stock.
• Add pepper flakes, roasted peppers, capers, and parsley. Simmer for 10 minutes.
• Pour sauce over pasta and serve.

Steps:

• Saute celery in 2 T. butter for 1 minute, add sliced mushrooms, continue to saute about three minutes. Celery should be crisp tender.
• Remove vegetables from pan. Melt remainder of butter, add flour stirring with a whisk to combine.
• Add chicken broth slowly and heat to thicken, adding cream and sherry, salt and pepper.
• Add turkey, and cooked vegetables to thickened sauce and combine with cooked pasta.
• Place in buttered casserole, add panko crumbs on top, bake 325 for 1/ 2 hour.