Leftoverturkeymushroomnoodlecasserole Recipes

LEFTOVER TURKEY-MUSHROOM-NOODLE CASSEROLE

Steps:

• Cook noodles until barely tender in boiling salted water.
• Drain well and place in shallow greased baking dish.
• Arrange turkey over noodles.
• Melt butter and add onion, cooking for a minute.
• Add in the rest of the ingredients and mix lightly then pour over the turkey and noodles.
• Bake in a moderate oven at 350 degrees until lightly browned (about 20 minutes).

TURKEY NOODLE CASSEROLE

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.

TURKEY NOODLE CASSEROLE

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.

TURKEY NOODLE CASSEROLE

Steps:

• In a large skillet, cook turkey over medium heat until no longer pink. Add the celery, green pepper and onion; cook until tender. Stir in the soup, water chestnuts, mushrooms, pimientos, soy sauce, salt and lemon-pepper. Reduce heat; simmer for 20 minutes., Remove from the heat; add sour cream and noodles. Spoon half into a freezer container; cover and freeze for up to 3 months. Place remaining mixture in a greased 2-qt. baking dish. Cover and bake at 350° for 30-35 minutes or until heated through., To use frozen casserole: Thaw in the refrigerator. Transfer to a greased 2-qt. baking dish and bake as directed.

THE BEST LEFTOVERS CASSEROLE

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.

TURKEY LEFTOVERS CASSEROLE

Steps:

• Heat oven to 350°F.
• Microwave potatoes as directed on package. (Do not mash.)
• Meanwhile, melt butter in large skillet on medium heat. Stir in celery, carrots and onions; cook 4 to 5 min. or until crisp-tender, stirring frequently. Remove from heat. Add broth and stuffing mix; mix well. Spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
• Combine turkey, soup, 1/4 cup sour cream, cranberries and garlic powder; spread over stuffing layer in baking dish.
• Place potatoes in large bowl. Add cream cheese and remaining sour cream; mash until ingredients are well blended and potatoes are mashed to desired consistency. Spread over turkey mixture; sprinkle with cheese.
• Bake 30 to 35 min. or until heated through.

LEFTOVER TURKEY CASSEROLE

Steps:

• Fry the onion and apple in the oil until softened in a casserole or deep pan. Stir in the sage for 1 min, then stir in the flour. Gradually stir in the stock followed by the mustard and honey.
• Bring up to a simmer and stir in the turkey and roast veg. Cover and gently simmer for 15 mins until turkey is piping hot. Season and eat with mash or jacket potatoes.