Overnight Turkey Casserole Recipes

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OVERNIGHT TURKEY CASSEROLE



Overnight Turkey Casserole image

Folks who love turkey will appreciate the flavor of this golden casserole. I love that I can make it day ahead and just pop it from the refrigerator to the oven. Add a baked potato and a salad and you're all set! -Monica Waletzko, Reedsburg, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients 14

2 tablespoons butter
1/2 pound sliced fresh mushrooms
6 slices white bread
4 cups cubed cooked turkey
1/2 cup mayonnaise
1 can (8 ounces) sliced water chestnuts, drained and chopped
6 ounces sliced Monterey Jack cheese
6 slices process American cheese
3 large eggs
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/2 cups 2% milk
2/3 cup dry bread crumbs
1/4 cup butter, melted

Steps:

  • In a large skillet, heat butter over medium-high heat; saute mushrooms until tender. Cool completely. In a small bowl, mix mayonnaise and water chestnuts., Place bread in a single layer in a greased 13x9-in. baking dish; spread with mayonnaise mixture. Top with mushrooms. Layer with cheeses. In a bowl, whisk together eggs, soups and milk; pour over top (dish will be full). Refrigerate, covered, overnight., To serve, preheat oven to 350°. Remove casserole from refrigerator while oven heats., Bake, uncovered, until bubbly and heated through, about 1 hour. Toss bread crumbs with melted butter; sprinkle over top. Bake until lightly browned, 8-10 minutes.

Nutrition Facts : Calories 429 calories, Fat 26g fat (11g saturated fat), Cholesterol 130mg cholesterol, Sodium 852mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.

AMISH TURKEY CASSEROLE



Amish Turkey Casserole image

This casserole is a great way to use up leftover turkey, dressing or stuffing, and dinner rolls. It's even faster to make when using either a blender or food processor to chop the vegetables and make bread crumbs.

Provided by thedailygourmet

Categories     Main Dish Recipes     Casserole Recipes     Turkey

Time 1h

Yield 5

Number Of Ingredients 22

nonstick cooking spray
1 tablespoon unsalted butter
1 cup roughly chopped carrots
½ cup chopped celery
1 small onion, diced
2 cups cubed cooked turkey
2 ½ cups prepared stuffing, or more to taste
½ cup turkey broth
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon granulated garlic
1 pinch dried thyme
2 tablespoons unsalted butter, divided
1 tablespoon all-purpose flour
1 cup turkey broth
½ teaspoon salt
¼ teaspoon dried thyme
¼ teaspoon granulated onion
¼ teaspoon granulated garlic
¼ teaspoon ground black pepper
1 pinch poultry seasoning
½ cup fresh bread crumbs

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch casserole dish with cooking spray.
  • Melt butter in a skillet over medium-high heat. Add carrots, celery, and onion and saute until softened, about 5 minutes. Add cubed turkey, stuffing, turkey broth, salt, pepper, garlic, and thyme. Stir to combine and transfer into the prepared casserole dish.
  • Melt 1 tablespoon butter in a saucepan over medium-high heat for the sauce. Stir in flour and mix until a paste forms. Pour in 1 cup turkey broth and season with salt, thyme, onion, garlic, pepper, and poultry seasoning. Stir to combine and pour over the turkey mixture.
  • Bake in the preheated oven, uncovered, for 30 minutes. Remove and top with fresh bread crumbs. Melt remaining butter and drizzle over the bread crumbs.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Broil casserole until bread crumbs are golden and toasted, about 2 minutes. Serve immediately.

Nutrition Facts : Calories 398.3 calories, Carbohydrate 30.3 g, Cholesterol 65.4 mg, Fat 21.4 g, Fiber 4.5 g, Protein 20.6 g, SaturatedFat 7.8 g, Sodium 1601.8 mg, Sugar 4.6 g

LEFTOVER TURKEY CASSEROLE



Leftover Turkey Casserole image

This is a great way to use up some of those Thanksgiving leftovers! It's easy to prepare, as well. Top it with gravy, and revisit the feast!

Provided by Hope Robbins

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 50m

Yield 12

Number Of Ingredients 7

1 (6 ounce) package dry bread stuffing mix
1 (16 ounce) container sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 (1 ounce) package dry onion soup mix
2 (14.5 ounce) cans French-style green beans, drained
2 cups cooked, chopped turkey meat

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Prepare stuffing according to package directions.
  • In a medium bowl, mix the sour cream, cream of mushroom soup, cream of celery soup and dry onion soup mix.
  • Spread the green beans in a 9x13 inch dish. Top with a layer of turkey. Pour the soup mixture over the turkey. Top with stuffing.
  • Bake in the preheated oven 30 minutes, or until browned and bubbly.

Nutrition Facts : Calories 233 calories, Carbohydrate 19.7 g, Cholesterol 37.3 mg, Fat 12.3 g, Fiber 1.3 g, Protein 11.1 g, SaturatedFat 6.1 g, Sodium 1048 mg, Sugar 3.2 g

OVERNIGHT SCALLOPED CHICKEN CASSEROLE



Overnight Scalloped Chicken Casserole image

This has to be one of the greatest casseroles ever! It serves the family or company equally well but really draws raves every time I take it to a potluck.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 8

2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2-1/2 cups milk
1/2 pound Velveeta, cubed
4 cups chopped cooked chicken or turkey
1 package (7 ounces) elbow macaroni
3 hard-boiled large eggs, chopped
1/2 cup butter, melted, divided
1-1/2 cups soft bread crumbs

Steps:

  • In a large bowl, combine the soup, milk, and cheese. Add chicken, macaroni and eggs. Stir in 1/4 cup melted butter. , Transfer to a greased 13-in. x 9-in. baking dish. Cover and refrigerate for 8 hours or overnight. , Toss bread crumbs with remaining butter; sprinkle over casserole. Bake, uncovered, at 350° for 60-65 minutes or until bubbly and golden brown.

Nutrition Facts : Calories 363 calories, Fat 21g fat (11g saturated fat), Cholesterol 135mg cholesterol, Sodium 592mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.

SOUTHWESTERN TURKEY CASSEROLE



Southwestern Turkey Casserole image

A warm and delicious casserole that makes the most out of your left-overs.

Provided by Carrie Spencer

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 8

Number Of Ingredients 7

1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (7 ounce) can diced green chile peppers, drained
1 cup sour cream
16 (6 inch) corn tortillas, cut into strips
10 ounces cooked turkey, diced
8 ounces shredded Cheddar cheese

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.

Nutrition Facts : Calories 433.8 calories, Carbohydrate 31.3 g, Cholesterol 74.2 mg, Fat 24.8 g, Fiber 3.6 g, Protein 22.5 g, SaturatedFat 12.1 g, Sodium 1021.5 mg, Sugar 2.2 g

TEMPTING TURKEY CASSEROLE



Tempting Turkey Casserole image

Here's a great-tasting way to use up leftover turkey and eat your broccoli at the same time! It's a perfect Day After Thanksgiving dinner for when you get back from the traditional shopping spree! -Donna Evans, Mayville, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 3 servings.

Number Of Ingredients 9

3 ounces uncooked spaghetti, broken into 2-inch pieces
1/2 cup process cheese sauce, warmed
1/4 cup 2% milk
1-1/2 cups frozen chopped broccoli, thawed
3/4 cup cubed cooked turkey
1/3 cup canned mushroom stems and pieces, drained
1 tablespoon pimientos, chopped
1/8 to 1/4 teaspoon onion powder
1/8 teaspoon poultry seasoning

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a small bowl, whisk cheese sauce and milk. Add the broccoli, turkey, mushrooms, pimientos, onion powder and poultry seasoning. Drain pasta; add to broccoli mixture. , Transfer to a 1-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 313 calories, Fat 12g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 838mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.

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