Adios Turkey Casserole Recipes

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TURKEY NOODLE CASSEROLE



Turkey Noodle Casserole image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1/2 pound extra wide egg noodles
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 slices bacon or turkey bacon, chopped
1 1/3 pound, the average weight of 1 package, ground turkey breast
1 pound white mushrooms, wiped, trimmed and sliced
1 medium onion, chopped
Black pepper
2 teaspoons dried thyme or poultry seasoning
1/2 cup dry white wine
1 cup chicken stock, available on soup aisle, eyeball it
1/2 cup heavy cream, 3 turns of the pan
1/4 teaspoon freshly grated nutmeg
2 tablespoons softened butter
2 cups grated Gruyere, about an 8-ounce brick
1 cup plain bread crumbs
2 to 3 tablespoons chopped parsley leaves

Steps:

  • Bring a large pot of water to a boilfor your egg noodles. When it boils, salt the water and cook noodles to al dente.
  • Preheat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan, and bacon or turkey bacon. Render the bacon fat 2 to 3 minutes, until bacon begins to brown at edges. Add meat and brown it, crumbling it with a wooden spoon. Move the meat over to 1 side of the pan and add mushrooms and onions to the opposite side. Cook mushrooms and onions 3 to 5 minutes, then combine the meat with veggies and season the mixture liberally with salt and pepper, then sprinkle in the ground thyme or poultry seasoning. Cook another 5 minutes then add wine. Deglaze the pan, lifting up pan drippings and bits. Stir in stock and bring to a bubble, then stir in cream and reduce the heat to low. Add nutmeg to sauce and stir. Taste to adjust seasonings.
  • Preheat broiler to high. Combine noodles with turkey and sauce. Grease a flameproof casserole dish with a little softened butter nested in a piece of paper towel then transfer the turkey noodle mixture to the dish. Top the casserole with Gruyere then bread crumbs. Place the casserole 8 to 10 inches from the broiler and brown 2 to 3 minutes until cheese is melted and the crumbs are brown. Remove from oven and garnish the casserole with parsley.

'ADIOS, TURKEY' CASSEROLE



'Adios, Turkey' Casserole image

Need a dish to use the last of that Thanksgiving turkey? This spicy Southwest dish will fill the bill, and it's quick and easy as well. Your family won't even know it's leftovers.

Provided by midwestchef

Categories     Casseroles

Time 1h40m

Yield 6

Number Of Ingredients 11

3 cups diced cooked turkey
1 (10.75 ounce) can cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 onion, diced
1 green bell pepper, diced
1 cup shredded sharp Cheddar cheese
1 (6 ounce) jar sliced mushrooms, drained
1 clove garlic, minced
½ teaspoon chili powder
2 tortillas, cut into strips
1 cup shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish.
  • Mix turkey, chicken soup, tomatoes with green chiles, onion, bell pepper, 1 cup Cheddar cheese, mushrooms, garlic, and chili powder together in a bowl.
  • Cover the bottom of the casserole dish with half the tortilla strips; pour turkey mixture onto tortilla layer. Top with remaining tortilla strips. Cover dish with aluminum foil.
  • Bake in the preheated oven for 1 hour. Sprinkle with 1 cup Cheddar cheese. Return uncovered dish to the oven and bake until cheese is melted and casserole is bubbling, 15 to 20 minutes.

Nutrition Facts : Calories 421 calories, Carbohydrate 21.1 g, Cholesterol 101.2 mg, Fat 21.7 g, Fiber 2.8 g, Protein 35.1 g, SaturatedFat 11.1 g, Sodium 1031.7 mg, Sugar 3.1 g

EASY TURKEY CASSEROLE



Easy Turkey Casserole image

This casserole was brought to me after a new baby many years ago by a lady at our church. When I asked for the recipe, I couldn't believe how simple it was. We use this for a quick dinner anytime or to use up leftover turkey after Thanksgiving. Can also be made with chicken.

Provided by BamaKathy

Categories     Poultry

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 cups diced cooked turkey
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can cream of celery soup
1 (8 ounce) package egg noodles, cooked
2 cups cheddar cheese, grated
1/4 cup milk
1 cup crushed potato chips

Steps:

  • In large pot, cook noodles according to package directions; drain.
  • Add all other ingredients, except for potato chips, and mix.
  • Add small amount of additional milk if needed until creamy.
  • Pour into buttered 2 quart casserole and sprinkle with potato chips on top.
  • Bake for 350 for 25-30 minutes.

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