Cheesy Turkey Bake Recipes

CHEDDAR TURKEY CASSEROLE

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.,

CHEESY TURKEY CASSEROLE

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!

CHEESY TURKEY RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Combine cooked rice, turkey, evaporated milk, Monterey Jack cheese, Cheddar cheese, mixed vegetables, onion, chopped green chiles, eggs, cilantro, and butter in a large bowl, stirring until thoroughly mixed. Pour into prepared casserole dish.
• Bake in the preheated oven until casserole is set and top is golden brown, 45 to 50 minutes.

CHEESY RICE CASSEROLE WITH TURKEY

Steps:

• Preheat the oven to 350 degrees F.
• Place the turkey breast on a parchment paper-lined baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Bake until the turkey is done, about 25 minutes. Remove from the oven and let cool 5 minutes, then dice.
• Melt 4 tablespoons butter in a small saucepan over medium heat. Add the flour and cook until it bubbles and begins to smell nutty, about 2 minutes. Slowly whisk in the chicken stock and half-and-half. Bring to a boil and cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Set aside.
• Heat the oil in a large, deep skillet over medium-high heat. Add the onion, Brussels sprouts, carrots and bell pepper and sauté until the vegetables begin to become tender, about 5 minutes. Season with 1/2 teaspoon each salt and pepper.
• Combine the vegetables, rice, turkey, white Cheddar and 1 cup yellow Cheddar in a large bowl. Spoon the mixture into a lightly greased 9-by-13-inch baking dish. Melt the remaining 4 tablespoons butter in a small bowl or microwave-proof glass measure, then add the panko and stir to combine. Sprinkle over the top along with the remaining cup yellow Cheddar.
• Cover the casserole with aluminum foil and bake for 30 minutes. Uncover and bake until the liquid is absorbed, the rice is tender and the cheese is melted, about 15 more minutes.

CHEESY ROSEMARY TURKEY BAKE

Steps:

• Stir together all except 1/2 cup of the cheese.
• Spoon into 13x9 inch baking pan.
• Cover and bake at 350 degrees F for 45 to 55 minutes.
• Remove from oven and sprinkle with remaining cheese.
• Bake 5 more minutes, uncovered, or until cheese is melted.

CHEESY TURKEY TACO BAKE

Steps:

• Preheat oven to 375°F and spray a 9-x-9" baking dish with non-stick cooking spray.
• In a high-sided sauté pan over medium high heat, heat 2 Tbsp. olive oil. Add ground turkey, breaking up the meat with a wooden spoon. Cook until no longer pink, about 5 min. Stir in taco seasoning mix; cook 1 min. Using a slotted spoon, remove ground turkey to a plate.
• Seed and finely chop 1 jalapeño. In the same pan, add remaining 1 Tbsp. olive oil, chopped jalapeño, onion and orange pepper. Season with black pepper and cook about 3 to 4 min. Add in black beans and roasted tomatoes and stir until combined. Stir in ground turkey. Check seasoning and remove from heat.
• In a microwave-safe bowl, add VELVEETA and microwave on HIGH for 1 min. Remove from microwave and stir in salsa. Set aside until ready to build.
• In the baking dish, add 4 tortillas. Next, add ½ of the turkey mixture and drizzle with ½ of the salsa mix. Add another layer of 4 tortillas, the remaining turkey mixture, and rest of the salsa and bake for 25 min.
• Thinly slice remaining jalapeño. Remove taco bake from oven and top with jalapeño, cilantro, avocados, and sour cream. Serve with lime wedges.

CHEDDAR TURKEY BAKE

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.

TURKEY & CHEESE PASTA BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F. Coat a 9" X 13" (22x33 cm) pan with cooking spray and set aside.
• In a medium skillet over high heat, add bacon and water. Cook, stirring every 2 minutes until bacon is crispy (about 10 minutes). Once the bacon is crispy, remove it from the pan using a slotted spoon and set aside. Leave bacon fat in the skillet.
• In the skillet with the remaining bacon fat, add the onion and sauté for 3 minutes until softened. Remove from heat.
• In a large mixing bowl, mix together bacon, onion, thyme, whole milk, cream of chicken soup, cream of mushroom soup, kosher salt, 2 cups (200 G) of Colby-Jack cheese, and a ¼ cup (25 G) grated Parmesan cheese.
• Add in Charter Reserve® Goldenroast Special Recipe Turkey Breast, frozen broccoli, and cooked penne, mixing to coat everything evenly with the cheese and soup mixture.
• Pour half the mixture into the prepared pan and smooth with a spatula. Sprinkle with the remaining 1 cup of Colby-Jack cheese. Add the rest of the pasta on top.
• In a small bowl, mix together the panko bread crumbs, melted butter, and remaining ¼ cup (25 G) of Parmesan cheese and sprinkle evenly on top of the pasta mixture.
• Bake for 30-40 minutes or until the cheese is bubbly and bread crumbs are golden brown.
• Remove from the oven. Let cool for 5 minutes before garnishing with parsley and serving.
• Enjoy!