Terrific Turkey Pasta Casserole Recipes

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TURKEY SPAGHETTI CASSEROLE



Turkey Spaghetti Casserole image

My mom made this creamy comforting dish when I was growing up. Whenever I have leftover chicken or turkey, I look forward to making this simple, yet tasty, filling dish. -Casandra Hetrick, Lindsey, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 13

1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1/3 cup sliced fresh mushrooms
1 tablespoon butter
2-1/2 cups reduced-sodium chicken broth
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1/4 teaspoon salt
1/4 teaspoon pepper
2-1/2 cups cubed cooked turkey breast
6 ounces uncooked spaghetti, broken into 2-inch pieces
1/2 cup shredded reduced-fat Colby-Monterey Jack cheese
1/2 teaspoon paprika

Steps:

  • In a small skillet, saute the vegetables in butter until tender. In a large bowl, combine the broth, soup, salt and pepper., In a 2-1/2-qt. baking dish coated with cooking spray, layer the turkey, spaghetti and vegetable mixture. Pour broth mixture over the top., Cover and bake at 350° for 70-80 minutes or until spaghetti is tender, stirring once. Uncover; sprinkle with cheese and paprika. Bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 284 calories, Fat 6g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 702mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

CREAMY TURKEY PASTA



Creamy Turkey Pasta image

This is a really quick recipe, perfect for after work. If you don't like spinach, try substituting broccoli, peas or bell peppers

Provided by erinBOberrin

Categories     Poultry

Time 22m

Yield 6 serving(s)

Number Of Ingredients 13

12 ounces uncooked penne pasta
1/3 cup sliced green onion
2 cloves garlic, minced
1/2 lb fresh mushrooms, sliced
4 cups fresh baby spinach leaves (, or use 1/2 of 10 oz. box frozen chopped spinach)
2 teaspoons butter or 2 teaspoons margarine
2 cups cooked turkey breast
1 jar pimiento, drained
1 (14 1/2 ounce) can fat free chicken broth
1 (10 3/4 ounce) can reduced-fat cream of chicken soup (undiluted)
1/4 cup nonfat sour cream
pepper
parmesan cheese

Steps:

  • Cook penne according to package directions.
  • Heat butter in large nonstick skillet; add onions, garlic and mushrooms, cook until softened- approximately 3 minutes.
  • Add spinach, cook until just wilted- approximately 1 minute.
  • Add turkey, pimentos, broth, soup and sour cream, heat through- without boiling.
  • Drain pasta.
  • To serve, top noodles with turkey mixture.
  • Add pepper and parmesan cheese to taste.

Nutrition Facts : Calories 248, Fat 3, SaturatedFat 1.1, Cholesterol 4.3, Sodium 320.2, Carbohydrate 50.6, Fiber 7.6, Sugar 2.3, Protein 7.3

TERRIFIC TURKEY (OR CHICKEN) TETRAZZINI



Terrific Turkey (Or Chicken) Tetrazzini image

After turkey soup, this is my go-to recipe for post-holiday turkey leftovers. It's easy, yet is somewhat more upscale than a plain old noodle casserole. It was created out of necessity but is now made by request!

Provided by JackieOhNo

Categories     Poultry

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1/2 cup diced onion
16 ounces sliced mushrooms
1/2 cup chopped celery
3 tablespoons butter
4 tablespoons all-purpose flour
2/3 cup half-and-half
1 3/4 cups chicken broth
2 tablespoons dry sherry
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2 cups chopped cooked turkey or 2 cups chopped cooked chicken
1 cup frozen peas (no need to thaw)
8 ounces tagliatelle pasta noodles or 8 ounces fettuccine
1/4 cup grated parmesan cheese

Steps:

  • In medium saucepan, heat 2 olive oil. Add onion, mushrooms, and celery, and saute until tender, then set aside.
  • Meanwhile, cook pasta according to package directions and drain.
  • In large skillet, melt butter. Whisk in flour and cook for 1 minute, then slowly add half-and-half, and then broth. Bring to a boil and thicken, stirring constantly. Whisk in sherry and spices, then stir in chopped turkey, frozen peas, and reserved onion mixture. Add pasta and stir until evenly coated with sauce.
  • Spray a baking dish with non-stick cooking spray. Pour in noodle and sauce mixture, then top with Parmesan cheese. Bake at 350 degrees for 10 to 15 minutes, until bubbly. You can also just run this under the broiler for a few minutes to brown. Enjoy!

TINA'S TURKEY FLORENTINE CASSEROLE



Tina's Turkey Florentine Casserole image

A take on your traditional chicken Florentine casserole that's easy to make and sure to please.

Provided by Tina Foley

Categories     Turkey Casserole

Time 1h15m

Yield 8

Number Of Ingredients 14

1 (16 ounce) package penne pasta
½ cup butter
½ medium red onion, chopped
1 tablespoon minced garlic
1 (8 ounce) package sliced fresh mushrooms
2 (10.5 ounce) cans condensed cream of chicken soup with herbs
1 cup half-and-half
1 cup freshly grated Parmesan cheese
2 tablespoons lemon juice
2 tablespoons Italian seasoning
1 teaspoon ground cayenne pepper
3 cups chopped cooked turkey
5 ounces fresh spinach, roughly chopped
1 cup shredded mozzarella cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and place in a large bowl.
  • While the pasta is cooking, melt butter in a large skillet over medium heat. Add onion and garlic and saute until translucent, about 5 minutes. Add mushrooms and cook for about 2 minutes.
  • Mix condensed soup, half-and-half, Parmesan cheese, lemon juice, Italian seasoning, and cayenne pepper in a bowl. Add to the skillet and reduce heat to medium-low. Cook for 12 minutes, then remove from the heat.
  • Add turkey, spinach, and sauce to the penne; stir until well combined. Transfer to a casserole dish and top with mozzarella cheese.
  • Bake in the preheated oven until golden brown and bubbly on top, about 30 minutes.

Nutrition Facts : Calories 583.6 calories, Carbohydrate 51.9 g, Cholesterol 101 mg, Fat 27 g, Fiber 4.4 g, Protein 34.2 g, SaturatedFat 14.8 g, Sodium 863 mg, Sugar 3.7 g

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