Normas Turkey And Mushroom Casserole Recipes

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TURKEY AND MUSHROOM CASSEROLE



Turkey and Mushroom Casserole image

Perfect for leftover turkey or rotisserie chicken, this creamy, cheesy and slightly tangy turkey and mushroom casserole is sure to be a crowd-pleaser.

Provided by Liz DellaCroce

Categories     Main Course     Main Dish

Time 1h5m

Number Of Ingredients 13

3 cups cooked turkey (or chicken) (diced, such as rotisserie)
1 pound short cut pasta such as shells or penne (cooked according to package instructions)
1 tablespoon butter
1 cup diced onion
2 teaspoons salt (divided)
1 cup sliced mushrooms
2 tablespoons flour
2 cups chicken broth (low sodium)
16 ounces whole milk plain yogurt
2 cups shredded mozzarella cheese (divided)
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper

Steps:

  • Pre-heat oven to 350 degrees and spray a 9 x 13 baking pan with cooking spray.
  • Cook pasta according to package directions and set aside.
  • Heat butter in a large skillet over medium heat until melted. Stir in onion and 1 teaspoon of the salt. Cook until softened, 3-4 minutes before adding mushrooms. Continue cooking until mushrooms are soft, 3-4 additional minutes.
  • Sprinkle flour into the pan and stir for 30-60 seconds or until flour is absorbed into the pan. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until sauce thickens, 7-9 minutes.
  • In a large bowl, toss together cooked pasta with diced turkey, plain yogurt, remaining 1 teaspoon salt, half of the cheese (1 cup), lemon juice, Worcestershire sauce and pepper. Add in reduced mushroom sauce to the bowl and stir again.
  • Pour pasta mixture into the prepared baking dish and spread in an even layer. Sprinkle remaining cheese on top and bake until golden brown and bubbly, about 45-50 minutes. Let rest 5-10 minutes before serving to let the casserole settle.

Nutrition Facts : Calories 660 kcal, Carbohydrate 50 g, Protein 80 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 191 mg, Sodium 1639 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

TURKEY NOODLE CASSEROLE



Turkey Noodle Casserole image

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

1 (12 ounce) package egg noodles
1 (10 ounce) package frozen peas, thawed
2 cups diced cooked turkey
2 tablespoons salted butter
1 (8 ounce) package sliced mushrooms
½ medium onion, chopped
2 cloves garlic, chopped
1 (10.5 ounce) can condensed cream of mushroom soup
1 ¼ cups leftover turkey gravy
½ cup milk
½ teaspoon curry powder
½ teaspoon poultry seasoning
salt to taste
1 cup shredded Cheddar cheese

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

HEARTY TURKEY AND MUSHROOM CASSEROLE



Hearty Turkey and Mushroom Casserole image

Got Leftovers? Try this recipe for your turkey leftovers and no one would ever suspect they are eating leftover turkey. This recipe brought to you compliments of Ladies Home Journal.

Provided by Bev I Am

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 cup chopped onion
1 tablespoon chopped garlic
1 cup long grain brown rice
1 (14 ounce) can chicken broth
1/4 cup water
1/4 teaspoon dried sage
4 teaspoons butter or 4 teaspoons margarine
1 lb shiitake mushrooms, stems removed or 1 lb white button mushrooms, sliced
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 cups diced cooked turkey (3/4 lb.)
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/2 cup dry white wine
1/4 cup chopped fresh parsley

Steps:

  • Heat oil in a medium saucepan over medium heat.
  • Add onions and cook 5 minutes, until softened.
  • Add garlic and cook 1 minute.
  • Stir in rice.
  • Slowly add chicken broth, water and sage.
  • Bring mixture to a boil.
  • Reduce heat to low; cover and simmer 40 minutes.
  • Meanwhile, melt 1 tablespoon (3 tsp) of the butter in large nonstick skillet over medium-high heat.
  • Add mushrooms and cook until tender and liquid has evaporated, 10 minutes.
  • Stir in salt and pepper.
  • Heat oven to 400 degree F.
  • Grease bottom of shallow 2-quart baking dish with remaining 1 teaspoon butter.
  • Spoon rice into dish and top evenly with turkey.
  • Spoon mushrooms over turkey.
  • Whisk together soup and wine in bowl; pour over top of mushrooms.
  • Bake casserole until sauce is hot, 25 to 30 minutes.
  • (If top becomes too dark, cover loosely with foil during last 15 minutes of baking.) Sprinkle top with parsley.
  • Makes 6 servings.

TURKEY MUSHROOM CASSEROLE



Turkey Mushroom Casserole image

My mother developed this turkey casserole recipe years ago. The flavor, cheese and splash of sherry make it elegant enough to serve at a dinner party. -Peggy Kroupa, Leawood, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 12

1 pound uncooked spaghetti
1/2 pound sliced fresh mushrooms
1 cup chopped onion
2 tablespoons olive oil
1/2 teaspoon minced garlic
3 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
3 cups cubed cooked turkey
1 cup chicken broth
1/3 cup sherry or additional chicken broth
1 teaspoon Italian seasoning
3/4 teaspoon pepper
2 cups grated Parmesan cheese, divided

Steps:

  • Preheat oven to 350°. Cook spaghetti according to package directions., Meanwhile, in a Dutch oven, saute mushrooms and onion in oil until tender. Add the garlic; cook 1 minute longer. Stir in the soup, turkey, broth, sherry, Italian seasoning, pepper and 1 cup cheese. Drain spaghetti; stir into turkey mixture., Transfer to 2 greased 8-in. square baking dishes. Sprinkle with remaining cheese. Cover and bake 1 casserole until heated through, 30-40 minutes., Freeze option: Cover and freeze the remaining casserole for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 45 minutes. Uncover; bake until bubbly, 5-10 minutes longer.

Nutrition Facts : Calories 534 calories, Fat 19g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 1286mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 4g fiber), Protein 33g protein.

TURKEY, MUSHROOM AND CORN MEXICAN CASSEROLE



Turkey, Mushroom and Corn Mexican Casserole image

Rachael Ray's crowd-pleasing casserole is chock full of tender turkey, mushrooms and corn. Get the recipe from Food Network.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 20

3 medium poblano peppers, seeded and stemmed, chopped
1 cup chicken stock
2 cloves garlic, chopped
1 small onion, chopped
A small handful fresh cilantro leaves, plus a few leaves for garnishing
Salt and freshly ground black pepper
3 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup heavy cream or Mexican crema
2 tablespoons EVOO
3 tablespoons butter
12 ounces sliced button or crimini mushrooms
2 cups fresh (about 4 ears) or frozen and defrosted corn kernels
2 shallots or 1 small red onion, chopped
4 to 5 cups chopped cooked turkey meat
1 cup chicken stock
Six 8-inch flour tortillas
2 1/2 cups shredded Monterey Jack or Cheddar
1 1/2 cups shredded Manchego cheese

Steps:

  • For the sauce: In a blender or food processor, combine the peppers with the stock, garlic, onions, cilantro and some salt and pepper, then puree. In a saucepot over medium heat, melt the butter, then whisk in the flour. Add the milk and cream and raise the heat a bit. Add the poblano puree and simmer to thicken and cook the sauce, 20 to 25 minutes.
  • For the casserole: Heat the EVOO in a large skillet over medium-high heat; add the butter and melt into the oil. Brown the mushrooms, about 10 minutes. Then add the corn and shallots, and cook to lightly brown the corn and soften the shallots, about 5 minutes more. Add the turkey and stock and heat through.
  • Char the tortillas over an open flame on a gas burner, or in dry skillet.
  • Layer half the turkey, mushrooms and corn in a casserole dish, and top with half the sauce, cheese and a shingled layer of 3 tortillas. Top the tortillas with the remaining turkey, mushrooms and corn, tortillas, sauce and cheese. Cool and store for a make-ahead meal, or bake to serve. Bake at 400 degrees F from room temperature until heated through and brown and bubbly.

LEFTOVER TURKEY-MUSHROOM-NOODLE CASSEROLE



Leftover Turkey-mushroom-noodle Casserole image

A 1950 newspaper clipping I found in my great great aunt Jessie's collection. Very basic and easy method of using up that leftover turkey. Prep time includes cooking the noodles but not the turkey!

Provided by TMoney

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 ounces medium egg noodles, cooked
1 1/2 cups turkey, sliced
3 tablespoons butter
1 tablespoon onion, minced
3 tablespoons flour
1/2 teaspoon salt
1 pinch pepper
1/8 teaspoon prepared mustard
1 cup milk
3 ounces sliced mushrooms (canned)
1 can pimiento
2 tablespoons sherry wine
1/2 teaspoon Kitchen Bouquet

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).

Nutrition Facts : Calories 217.8, Fat 11.9, SaturatedFat 7, Cholesterol 39.7, Sodium 489.5, Carbohydrate 16.9, Fiber 1, Sugar 1, Protein 5

TURKEY AND MUSHROOM POTPIES



Turkey and Mushroom Potpies image

I always use the leftovers from our big holiday turkey to prepare this recipe. I think my family enjoys the potpies more than the original feast! -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 20

4-1/3 cups sliced baby portobello mushrooms
1 large onion, chopped
1 tablespoon olive oil
2-1/2 cups cubed cooked turkey
1 package (16 ounces) frozen peas and carrots
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup cornstarch
2-1/2 cups chicken broth
1/4 cup sour cream
TOPPING:
1-1/2 cups all-purpose flour
2 teaspoons sugar
1-1/2 teaspoons baking powder
1 teaspoon dried thyme
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons cold butter
1 cup buttermilk
1 tablespoon canola oil

Steps:

  • Preheat oven to 400°. In a Dutch oven, saute mushrooms and onion in oil until tender. Stir in turkey, peas and carrots, salt and pepper. Combine cornstarch and broth until smooth; gradually stir into pan. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened. Stir in sour cream. Transfer to eight greased 8-oz. ramekins., In a large bowl, combine flour, sugar, baking powder, thyme, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine buttermilk and oil; stir into dry ingredients just until moistened. Drop by heaping teaspoonfuls over filling., Bake, uncovered, until topping is golden brown and filling is bubbly, 20-25 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 314 calories, Fat 11g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 701mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges

TURKEY AND HASH BROWN CASSEROLE



Turkey and Hash Brown Casserole image

This recipe is easy to prepare, and one that our whole family enjoys!

Provided by TATER11

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h

Yield 6

Number Of Ingredients 13

¼ cup oil for frying
1 pound frozen hash brown potatoes, thawed
1 pound ground turkey breast
1 large onion, cut into chunks
1 (10 ounce) package frozen broccoli, thawed
1 (10.75 ounce) can reduced fat cream of mushroom soup
1 cup reduced fat cream of celery soup
1 cup shredded fat free Cheddar cheese
⅓ cup skim milk
½ teaspoon garlic powder
¼ teaspoon ground black pepper
seasoned salt to taste
1 medium tomato, diced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x12 inch casserole dish.
  • Heat oil in a skillet over medium heat and cook hash browns until golden. Spread hash browns over bottom and sides of casserole dish to form a crust. In a separate skillet over medium heat, cook turkey until lightly brown. Mix in onion and cook until tender. Place broccoli in a microwave safe bowl and cook in microwave 4 to 5 minutes on High, or until tender. Spread turkey, onion and broccoli over hash browns in the casserole dish.
  • In a bowl, mix cream of mushroom soup, cream of celery soup, Cheddar cheese, milk, garlic powder, pepper and seasoned salt. Pour over casserole.
  • Bake 25 minutes in the preheated oven, until bubbly. Garnish with chopped tomatoes to serve.

Nutrition Facts : Calories 292.1 calories, Carbohydrate 28.2 g, Cholesterol 62.1 mg, Fat 13.4 g, Fiber 4 g, Protein 25.4 g, SaturatedFat 3.9 g, Sodium 814.6 mg, Sugar 4.8 g

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