The Best Leftovers Casserole Recipes

Steps:

• First, grate mozzarella cheese; set aside.
• Next, put on a large pot of salted water to boil; when boiling, cook elbow macaroni until almost tender; drain, then return to pot; set aside.
• Meanwhile, preheat oven to 350F; spray a large casserole dish (I used a deep 13x9 pan) with nonstick spray like Pam and set aside.
• In a large skillet over medium heat, melt the 1 tbsp of butter and add oil; saute mushrooms, onion and garlic until mushrooms are tender; drain off any liquid and add to cooked macaroni; stir.
• Add cooked turkey cubes to mushroom/pasta mixture; stir.
• In a large pot, melt the 1/2 cup butter over medium heat and whisk in the flour; whisk constantly for about one minute or until butter and flour are well combined.
• Whisk in turkey stock (preferably made from Rescued Turkey Stock recipe#24576), sour cream and wine.
• Note that lowfat or nonfat sour cream may not be able to stand up to the constant heat without breaking down; that is why fullfat sour cream is recommended.
• Over medium heat, whisking constantly, cook mixture until sauce thickens up; add nutmeg, salt and pepper.
• Add all but one cup of the sauce to the pasta mixture, and stir well.
• Set aside a good handful of the shredded mozzarella, then stir remaining mozzarella into pasta mixture.
• Fill prepared casserole dish with pasta mixture, then drizzle reserved cup of sauce over top, then sprinkle with reserved mozzarella cheese.
• Combine fresh breadcrumbs and melted butter, then sprinkle over casserole, then top with the parmesan cheese.
• Bake in preheated oven for 30 minutes; casserole will be quite bubbly.
• Serve with a green salad and the wine you used in the sauce.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of water to a boil. Add egg noodles, and cook for 8 to 10 minutes, or until done; drain.
• Layer noodles, mixed peas and carrots, onions, and ham in prepared baking dish. Mix together soup and milk, then pour mixture over casserole. Season with salt and pepper, then press with the back of a fork to help soup mixture seep through casserole layers.
• Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly and hot.