CHEDDAR TURKEY CASSEROLE RECIPE - (4.7/5)
Provided by carvalhohm
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in the flour, salt, mustard, thyme and pepper. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Drain pasta; place in a large bowl. Toss with turkey, vegetables and cheese sauce. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Serve immediately or before baking, cover and freeze casserole for up to 3 months. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions. Yield: 6 servings. Nutritional Facts 1-1/3 cups equals 513 calories, 23 g fat (12 g saturated fat), 87 mg cholesterol, 703 mg sodium, 46 g carbohydrate, 5 g fiber, 31 g protein.
CHEDDAR TURKEY CASSEROLE
This recipe comes with lots of mass appeal, thanks to its cheesy sauce. Pasta, veggies and leftover turkey combine to create a filling meal. -Steve Foy, Kirkwood, Missouri
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in flour, salt, mustard, thyme and pepper. Gradually stir in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Drain pasta; place in a large bowl. Toss with turkey, vegetables and cheese sauce. , Transfer to a greased 13x9-in. baking dish. Sprinkle with almonds. Bake, uncovered, 35-40 minutes or until heated through.,
Nutrition Facts : Calories 513 calories, Fat 23g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 703mg sodium, Carbohydrate 46g carbohydrate (7g sugars, Fiber 5g fiber), Protein 31g 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
TURKEY NOODLE CASSEROLE
A great casserole to make with Thanksgiving or Christmas turkey leftovers. The hint of curry really makes this recipe great! Adapted from a recipe by Diana Rattray.
Provided by CKITCHING
Categories Main Dish Recipes Casserole Recipes Turkey
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart baking dish.
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
- At the same time, melt butter in a saucepan over medium heat. Add mushrooms, onion, and garlic; saute until tender, 5 to 7 minutes. Add condensed soup, leftover gravy, milk, curry powder, poultry seasoning, and salt; cook and stir until well blended and hot, about 5 minutes.
- Combine cooked egg noodles, turkey, and peas in the prepared baking dish. Pour hot soup mixture over top and sprinkle with Cheddar cheese.
- Bake in the preheated oven until hot and bubbly, 25 to 30 minutes.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 42.3 g, Cholesterol 85.6 mg, Fat 15.4 g, Fiber 3.3 g, Protein 24.4 g, SaturatedFat 6.6 g, Sodium 616.1 mg, Sugar 4.8 g
TURKEY TETRAZZINI
This recipe comes from a cookbook our church compiled. It's convenient because it can be made ahead and frozen. After the holidays, we use leftover turkey to prepare a meal for university students. They clean their plates! -Gladys Waldrop, Clavert City, Kentucky
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook spaghetti according to package directions; drain. Transfer to a large bowl; add the next 10 ingredients. , Spoon into a greased 2-1/2-qt. casserole; sprinkle with additional cheese if desired. Bake, uncovered, at 375° for 40-45 minutes or until heated through.
Nutrition Facts : Calories 342 calories, Fat 12g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 808mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.
CHEESY TURKEY CASSEROLE
I came up with this recipe as a result of needing to do something with all the leftover thanksgiving turkey and also having not made it to the store for a while and so ingredients were just what I had on hand. It is very easy! It would be great with some celery or maybe peas added as well.
Provided by CulinaryExplorer
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Cook pasta according to directions on box.
- Preheat oven to 325°F.
- Mix all ingredients in a casserole dish reserving about a half cup of cheese. It also works best to add the noodles last.
- Sprinkle the remaining cheese on top.
- Bake for 30 minutes.
- Enjoy!
Nutrition Facts : Calories 619, Fat 34.2, SaturatedFat 14.5, Cholesterol 67.6, Sodium 1170.5, Carbohydrate 53.7, Fiber 2.4, Sugar 4.7, Protein 24
CHEDDAR TURKEY BAKE
Carol Dilcher's recipe makes two creamy casseroles. Serve one for dinner and freeze the second for a night when you're racing against the clock. "If you prefer, you can use chicken for the turkey and corn instead of peas.-Carol Dilcher, Emmaus, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 casseroles (4-6 servings each).
Number Of Ingredients 11
Steps:
- In a large saucepan, bring the water, broth and onion to a boil. Reduce heat. Add rice; cover and simmer for 15 minutes or until tender. Remove from the heat; fluff with a fork. , Divide rice between two greased 9-in. square baking pans. Sprinkle each with turkey and peas. In a large bowl, combine the soup, milk and salt; pour over turkey. Toss the cracker crumbs and butter; sprinkle over the top. , Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 35 minutes or until golden brown. , To use frozen casserole: Thaw in the refrigerator for 24 hours. Bake, uncovered, at 350° for 45-50 minutes or until heated through.
Nutrition Facts : Calories 387 calories, Fat 15g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 810mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.
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