TURKEY MUSHROOM CASSEROLE
My mother developed this turkey casserole recipe years ago. The flavor, cheese and splash of sherry make it elegant enough to serve at a dinner party. -Peggy Kroupa, Leawood, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cook spaghetti according to package directions., Meanwhile, in a Dutch oven, saute mushrooms and onion in oil until tender. Add the garlic; cook 1 minute longer. Stir in the soup, turkey, broth, sherry, Italian seasoning, pepper and 1 cup cheese. Drain spaghetti; stir into turkey mixture., Transfer to 2 greased 8-in. square baking dishes. Sprinkle with remaining cheese. Cover and bake 1 casserole until heated through, 30-40 minutes., Freeze option: Cover and freeze the remaining casserole for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 45 minutes. Uncover; bake until bubbly, 5-10 minutes longer.
Nutrition Facts : Calories 534 calories, Fat 19g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 1286mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 4g fiber), Protein 33g protein.
TURKEY CASSEROLE
Great for leftover turkey.
Provided by tlboshoff
Categories Main Dish Recipes Casserole Recipes
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil; cook celery at a boil until tender, 5 to 10 minutes; drain.
- Heat butter in a skillet over medium heat; cook and stir onion and bell pepper in the melted butter until softened, 5 to 10 minutes. Whisk flour into onion mixture until the butter and flour form a paste. Add mushroom soup, milk, and mushrooms; cook, stirring occasionally, until mixture is smooth, 5 to 10 minutes.
- Mix turkey, celery, pimento peppers, almonds, and salt into mushroom soup mixture; cook and stir until heated through, about 5 minutes. Pour mixture into a 2-quart casserole dish; top with bread crumbs and Cheddar cheese.
- Bake in the preheated oven until casserole is bubbling and cheese is melted, 30 to 40 minutes.
Nutrition Facts : Calories 474.9 calories, Carbohydrate 22.7 g, Cholesterol 102.4 mg, Fat 28.4 g, Fiber 3 g, Protein 32.2 g, SaturatedFat 13 g, Sodium 773.4 mg, Sugar 6.3 g
HEARTY TURKEY AND MUSHROOM CASSEROLE
Got Leftovers? Try this recipe for your turkey leftovers and no one would ever suspect they are eating leftover turkey. This recipe brought to you compliments of Ladies Home Journal.
Provided by Bev I Am
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a medium saucepan over medium heat.
- Add onions and cook 5 minutes, until softened.
- Add garlic and cook 1 minute.
- Stir in rice.
- Slowly add chicken broth, water and sage.
- Bring mixture to a boil.
- Reduce heat to low; cover and simmer 40 minutes.
- Meanwhile, melt 1 tablespoon (3 tsp) of the butter in large nonstick skillet over medium-high heat.
- Add mushrooms and cook until tender and liquid has evaporated, 10 minutes.
- Stir in salt and pepper.
- Heat oven to 400 degree F.
- Grease bottom of shallow 2-quart baking dish with remaining 1 teaspoon butter.
- Spoon rice into dish and top evenly with turkey.
- Spoon mushrooms over turkey.
- Whisk together soup and wine in bowl; pour over top of mushrooms.
- Bake casserole until sauce is hot, 25 to 30 minutes.
- (If top becomes too dark, cover loosely with foil during last 15 minutes of baking.) Sprinkle top with parsley.
- Makes 6 servings.
MUSHROOM TURKEY CASSEROLE
I think I got this as a thanksgiving left over recipe, but I usually use left over crock pot chicken to make it. I have all of the original measurements here, but this recipe splits very well into single serving casserole dishes.
Provided by Kanzeda
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 325.
- Prepare rice as the packaging directs. You can leave out any salt or fat.
- While rice is cooking combine the bread crumbs with the parmesan.
- Melt the butter in a skillet and add the onion, garlic, and mushrooms. Saute until the onion is tender (about 10 minutes).
- Stir in the remaining ingredients and add rice. Mix this well.
- Transfer mixture to a 1 1/2 quart casserole dish that has been coated with the cooking spray, then sprinkle with the bread crumb mixture.
- Bake at 325 for about 30 minutes, you are looking for a nice golden brown color.
Nutrition Facts : Calories 285.1, Fat 8.5, SaturatedFat 4.2, Cholesterol 43.9, Sodium 576.4, Carbohydrate 33.2, Fiber 1.4, Sugar 2.7, Protein 18.3
MUSHROOM AND TURKEY CASSEROLE (FROM COOKING LIGHT)
A lighter way to use up Thanksgiving leftovers without the addition of any cream soups. A simple meal we enjoy with a green salad. There is a similar recipe posted, however, this is the Cooking Light Quick and Easy version that I use, and since I just spent 30 minutes going through my cookbooks trying to find it, thought I'd post it here for future reference.
Provided by LonghornMama
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325.
- Prepare rice according to package directions, omitting fat and seasoning packet.
- While rice cooks, place bread in food processor; pulse 15 times or until fine crumbs measure 1/2 cup. Add 1 teaspoon butter to processor; pulce until combined. Add Parmesan to processor; pulse until combined.
- Heat a large skillet over medium-high heat. Add remaining 2 teaspoons butter, onion, garlic and mushrooms. Saute 7 minutes or until the onion is tender. Stir in turkey and next 7 ingredients. Add cooked rice; stir.
- Transfer mixture to a 1 1/2 quart casserole dish that has been coated with cooking spray. Sprinkle with breadcrumb mixture.
- Bake at 325 for 30 minutes, or until golden brown. Serve with cranberry sauce.
LEFTOVER TURKEY-MUSHROOM-NOODLE CASSEROLE
A 1950 newspaper clipping I found in my great great aunt Jessie's collection. Very basic and easy method of using up that leftover turkey. Prep time includes cooking the noodles but not the turkey!
Provided by TMoney
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook noodles until barely tender in boiling salted water.
- Drain well and place in shallow greased baking dish.
- Arrange turkey over noodles.
- Melt butter and add onion, cooking for a minute.
- Add in the rest of the ingredients and mix lightly then pour over the turkey and noodles.
- Bake in a moderate oven at 350 degrees until lightly browned (about 20 minutes).
Nutrition Facts : Calories 217.8, Fat 11.9, SaturatedFat 7, Cholesterol 39.7, Sodium 489.5, Carbohydrate 16.9, Fiber 1, Sugar 1, Protein 5
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- While rice cooks, place bread in a food processor; pulse 15 times or until fine crumbs measure 1/2 cup. Add 1 teaspoon butter to processor; pulse until combined. Add cheese to processor, and pulse until combined.
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