TURKEY NOODLE CASSEROLE
Celery, water chestnuts and mushrooms add texture and crunch to this hearty casserole that is full of ground turkey. "I'll fix two and serve one with a salad to make a complete meal," writes Georgia Hennings of Alliance, Nebraska. "I keep the second one in the freezer to bake when company's coming."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (6 serving each).
Number Of Ingredients 13
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.
Nutrition Facts :
RANCH TURKEY WRAPS
These hand-helds make for a nice lunch or a quick dinner on the go. A great thing about wraps is that, like sandwiches, you can customize each one to suit your family members' different tastes. Emily Hanson - Logan, UT
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, beat cream cheese and salad dressing until smooth. Spread over tortillas. Layer with turkey, cheese, avocado and tomato. Roll up tightly; cut in half.
Nutrition Facts : Calories 661 calories, Fat 37g fat (14g saturated fat), Cholesterol 96mg cholesterol, Sodium 1719mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 9g fiber), Protein 35g protein.
POTATOES RANCHEROS CASSEROLE
Crunchy tortilla chips, taco-flavored cheese and seasoned ground beef bring the flavors of the Southwest to your table.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 5
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir together Potatoes, Sauce Mix, boiling water and milk in ungreased 2-quart casserole. Stir in beef and 1/2 cup of the cheese.
- Bake uncovered about 30 minutes or until top is light golden brown. Sprinkle chips over casserole; sprinkle remaining cheese over chips. Bake 5 minutes longer or until cheese is melted. Let stand 2 minutes before serving.
Nutrition Facts : Calories 330, Carbohydrate 32 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 1 g, Protein 16 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 2 g, TransFat 1/2 g
HUEVOS RANCHEROS CASSEROLE
Cheese, chorizo, chiles and chunky salsa layer into a yummy casserole.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 9h10m
Yield 6
Number Of Ingredients 9
Steps:
- Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Place 4 of the tortillas in bottom of sprayed baking dish, overlapping as necessary, about 1/2 to 1 inch up sides. Cut remaining tortilla in half; cut into 1/2-inch-wide strips.
- Sprinkle 1/2 cup of the cheese over tortillas in baking dish. Top with chorizo, chiles and 1/2 cup cheese. Arrange tortilla strips over cheese.
- In medium bowl, combine eggs, milk, oregano and ground red pepper; beat well. Pour over mixture in baking dish. Sprinkle with remaining 1/2 cup cheese; press lightly into egg mixture. Cover with foil. Refrigerate at least 8 hours or overnight.
- Heat oven to 350°F. Bake covered casserole for 30 minutes. Uncover; bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Cut into squares. Serve with salsa.
Nutrition Facts : Calories 390, Carbohydrate 16 g, Cholesterol 265 mg, Fat 1/2, Fiber 2 g, Protein 23 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 3 g
RANCHERO TURKEY CASSEROLE | RECIPE
A ground turkey casserole featuring a quick and easy Ranchero sauce with hot peppers and canned tomatoes, and topped with Monterrey Jack cheese.
Provided by Kelly Anthony
Categories Main Course
Time 35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375° and have ready a greased 9x13" casserole dish.
- Place a large pot of heavily salted water over high heat. Once the water comes to a boil, add the pasta and cook to al dente according to package instructions. Strain and add to casserole dish.
- Add 2 tablespoons of oil to a large saute pan or Dutch oven and allow to come to temperature. Add turkey and taco seasoning, and break apart the meat, sautéing about 6-8 minutes, or until cooked through. Remove the turkey from the pan using a slotted spoon and disperse evenly over pasta.
- Add 1 tablespoon of oil to the pan, followed by the diced onions and jalapeños. Saute for 6-8 minutes, or until softened. Add in the tomatoes, salt, pepper, cumin, and paprika. Stir to combine and carefully pour over the pasta and turkey.
- Add half of the cheese to the casserole and gently stir everything to combine. Scatter the remaining cheese across the top and bake, uncovered for 20 minutes, or until the cheese has melted and the casserole is hot all the way through. Serve and enjoy.
Nutrition Facts : Calories 475 kcal, Carbohydrate 54 g, Protein 29 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 56 mg, Sodium 752 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
TURKEY NOODLE CASSEROLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
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.
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NACHO TURKEY CASSEROLE | BETTER HOMES & GARDENS
From bhg.com
4/5 (10)Calories 444 per servingTotal Time 45 mins
- Lightly grease a 13x9x2-inch baking dish or 3-quart rectangular casserole. Place 3 cups of the tortilla chips in bottom of dish. In a large bowl combine turkey, salsa, corn, sour cream, and flour; spoon over tortilla chips.
- Bake, uncovered, in a 350 degree F oven for 25 minutes. Sprinkle with the remaining 2 cups tortilla chips and the cheese. Bake, uncovered, for 5 to 10 minutes more or until heated through. Makes 8 servings.
LEFTOVER TURKEY CASSEROLE - MAKE THE MOST OF YOUR LEFTOVER ...
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TURKEY RICE CASSEROLE - NEILS HEALTHY MEALS
From neilshealthymeals.com
5/5 (10)Total Time 1 hrCategory DinnerCalories 280 per serving
- Heat a large non-stick pan over a medium heat and brown the turkey mince for about 5 minutes, stirring frequently. Remove with a slotted spoon and set aside leaving the turkey juices in the pan.
- Add the onion, garlic and green pepper and sauté in the turkey juices together until soft, about 5 minutes.
- Stir in the spices for 1 minute then the sweetcorn, chopped tomatoes, stock, rice and salt and pepper. Add back the browned turkey and allow to simmer for a couple of minutes.
RANCH CHICKEN TORTILLA CASSEROLE RECIPE | RECIPE - RACHAEL ...
From rachaelrayshow.com
Estimated Reading Time 4 mins
- For the salsa verde, line a small tray with foil and arrange tomatillos, peppers, onion and garlic and place rack 1 rung above center
- Place ingredients and juices in food processor and add juice of 2 limes, salt and pepper, cumin, agave, and cilantro, then process
TURKEY NOODLE CASSEROLE - SIMPLE JOY
From simplejoy.com
5/5 (18)Total Time 30 minsCategory Main CourseCalories 531 per serving
- Cook the pasta in chicken stock for two minutes less than the package suggests. Reserve one cup of cooking liquid before draining noodles and settting them aside.
- Melt the butter over medium low heat in a large stock pot. Add the garlic to the pan and cook for about 30 seconds.
- Add the flour to the pan, mixing it in to make a paste. Very slowly add the reserved chicken stock. Add approximately a tablespoon of the reserved 1 cup stock stock at a time, waiting until the last bit of stock was completely combined before adding the next bit. Then add in the milk. This whole process should take about 3 to 5 minutes and result in a nice creamy sauce.
EASY LEFTOVER TURKEY CASSEROLE RECIPES - TASTY CASSEROLES
From tastycasseroles.com
Estimated Reading Time 3 mins
- Easy Tetrazzini Casserole. This tetrazzini casserole can be prepared with leftover chicken or turkey, and the addition of peas and carrots makes it a simple one dish meal.
- Layered Potato, Turkey & Stuffing Casserole. What’s nice about this casserole recipe is that you really don’t have to measure anything. All you need are some leftovers, a couple of eggs and bread crumbs and you will have a delicious meal in no time!
- Leftover Turkey Shepherd’s Pie. This leftover turkey shepherd’s pie recipe is created by adding frozen mixed vegetables to leftover turkey and gravy then topping off with mashed potatoes.
- Leftover Turkey Casserole With Peas & Mushrooms. You can transform leftover turkey into a delicious casserole by adding egg noodles, peas, mushrooms and a few other basic ingredients.
- Turkey Noodle Casserole. Here is another delicious casserole that uses egg noodles. The dish also includes leftover stuffing as well as carrots, celery and onion.
- Healthy Turkey Casserole. This bright and colorful low carb casserole features leftover turkey, cheese, sugar free cranberry sauce, green beans and mayo.
- Individual Turkey Shepherd’s Pie. Here is another shepherd’s pie recipe that includes the use of cranberry sauce and can also be frozen. This option is perfect for those that don’t want to eat leftover turkey the day after Thanksgiving but still want to enjoy a hearty meal later.
- Leftover Turkey Enchilada Casserole (Gluten Free) What I like about this healthy turkey enchilada recipe is that it calls for just a few ingredients.
- Leftover Turkey Dressing Casserole. Here is another casserole inspired by turkey leftovers. The addition of mayo gives this turkey dish even more flavor.
- Leftover Thanksgiving Casserole. What I love about this leftover Thanksgiving casserole is that you need just four ingredients and ten minutes of prep time before popping it into the oven.
TURKEY RICE CASSEROLE - EASY FAMILY-FRIENDLY RECIPES ...
From kitchendreaming.com
5/5 (4)Total Time 40 minsCategory DinnerCalories 566 per serving
- Preheat the oven to 425 degrees F. Grease a 9-by-13-inch baking dish with nonstick cooking spray or butter.
- Bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil or steam until crisp-tender, 2 to 3 minutes. Drain well and add broccoli layer on top of the rice layer in the casserole pan.
- Meanwhile, in a large saucepan over medium-high heat, melt the cream cheese with the milk. Add the seasonings and stir to combine. Next, add the cheddar cheese and sour cream and stir to combine. Then add the turkey or chicken chunks and just heat through.
HUEVOS RANCHEROS BREAKFAST CASSEROLE — THE MOM 100
From themom100.com
5/5 (1)Category Breakfast, Main CourseCuisine American, MexicanTotal Time 1 hr
- Preheat the oven to 425°F. Grease a 13 x 9 inch baking dish, or spray with nonstick cooking spray. Place the Black Beans and Rice Mix in a medium-sized saucepan with 2 1/2 cups water and the butter. Bring to a simmer over medium high heat, then reduce the heat slightly, cover and keep at a simmer for about 20 to 25 minutes, until the rice is tender, making sure to stir occasionally. Remove from the heat, and let stand for 5 minutes. Remove the lid and fluff with a fork, and set aside.
- While the Rice and Beans are cooking, prepare the tortillas. Place paper towels on a work surface. Heat 1 teaspoon of the oil in a skillet over medium high heat, and cook the tortillas one at a time, for about 1 to 2 minutes on each side, or until just crisp and browned in spots (they should also start to smell nice and fragrant). As they are cooked, transfer them to paper towels. Add more oil, 1 teaspoon at a time as needed until all of the tortillas are cooked.
- Combine the enchilada sauce with the cumin, garlic powder, and chili powder. Layer half the tortillas in the bottom of the prepared pan, overlapping them to cover the bottom of the pan. Drizzle over half of the enchilada sauce, then sprinkle over half of the cheese. Spread the Black Beans and Rice Mixture over the cheese. Repeat layering the tortillas, enchilada sauce and cheese.
- Use the a spoon and your fingers to create 8 evenly spaced little wells in the top of the casserole, breaking holes through the top layer of tortillas so that the eggs have enough room to sink into their indentations. Use the spoon and your fingers to create these wells, making them about 1 inch deep. Crack the eggs carefully into the wells, and season them with salt and pepper.
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4/5 (56)Total Time 50 minsCategory Entree, DinnerCalories 348 per serving
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