Artichoke Turkey Casserole Recipes

ARTICHOKE-TURKEY CASSEROLE

Steps:

• Heat oven to 350°F.
• Melt butter in large skillet on medium heat. Add carrots, peppers and onions; cook and stir 4 to 5 min. or until carrots are crisp-tender. Remove from heat. Stir in all remaining ingredients except Parmesan.
• Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with Parmesan. Cover.
• Bake 40 min. or until rice is tender and casserole is heated through, uncovering after 20 min.

ZESTY TURKEY WITH ARTICHOKES

Steps:

• In a 5-quart slow cooker, stir together the carrots, tomatoes, artichoke hearts, onion, olives and garlic until combined. Sprinkle the turkey with salt and pepper to taste. Place the turkey and sausage on top of the vegetables in the slow cooker.
• In a medium bowl, whisk together the chicken broth, tomato paste, wine and oregano; pour over the turkey in the slow cooker.
• Cover and cook on low heat setting for 4 to 5 hours.

ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350. Lightly grease a 9" casserole dish; set aside.
• Drain the artichoke hearts and coarsely chop; set them aside.
• In a skillet, melt the 3 tbsp butter and sautee the onion and garlic until the onion is translucent.
• Add the artichoke hearts/ lemon juice and the pepper. stir to mix well. Pour into the prepared casserole dish.
• Evenly sprinkle with both cheese.
• In a small bowl, mix together the cracker crumbs and the 3 tbsp melted butter; toss well.
• Sprinkle the buttered cracker crumbs over the casserole.
• Bake at 350 for about 30-35 minutes.

PARMESAN ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place artichoke hearts in a glass mixing bowl. Mix in cheese, garlic powder, mayonnaise and parsley until well coated. Spread mixture in 9x13 inch glass baking dish and sprinkle with paprika.
• Bake in preheated 350 degrees F (175 degrees C) oven until bubbly, about 25 to 35 minutes. Serve hot.

MOMMA'S ARTICHOKE HEARTS AND MUSHROOM BAKE

Steps:

• Drain artichoke liquid and slice hearts in quarters.
• Clean and slice mushrooms.
• Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
• Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
• Sprinkle with salt & pepper.
• Top with 1/4 of the breadcrumbs.
• Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
• Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
• Cover and bake in a 350 degree oven for 30 minutes.
• Remove the cover and brown the top until golden in color and serve.

BROCCOLI ARTICHOKE CASSEROLE

Steps:

• Arrange broccoli and artichokes in a greased shallow 2-1/2 qt. baking dish; set aside. , In a saucepan, combine the mayonnaise, butter, cheese, lemon juice and celery salt; cook and stir over low heat until butter is melted and sauce is heated through (do not boil). Pour over broccoli and artichokes. Sprinkle with almonds and pimientos if desired., Bake, uncovered, at 350° for 30-40 minutes or until broccoli is crisp-tender.

SOUTHWESTERN TURKEY CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine the chicken soup, mushroom soup, chile peppers and sour cream.
• Line the bottom of a 9x13 inch baking pan with corn tortillas. Follow with a layer of turkey. Pour soup mixture over turkey, sprinkle with 1/2 of the cheese. Repeat layers and top with cheddar cheese. Bake for 30 to 45 minutes or until cheese is browned and bubbly.