Turkey And Potato Casserole Recipes

TURKEY, POTATO, AND ONION CASSEROLE

Turkey, Potato, and Onion Casserole image

Got leftover turkey? Craving comfort food? Try this filling, creamy casserole. Serve with a green vegetable or salad and a crusty bread, and you have a complete meal.

Provided by Bibi

Categories Main Dish Recipes Casserole Recipes Vegetable

Time 1h20m

Yield 12

Number Of Ingredients 13

Ingredients

2 ½ pounds russet potatoes, peeled and cut into 1/4-inch slices
1 pinch salt to taste
2 cups diced cooked turkey
1 tablespoon extra-virgin olive oil
1 medium onion, sliced horizontally
¼ cup unsalted butter
3 tablespoons all-purpose flour
1 ⅔ cups turkey stock
1 ½ cups grated Parmigiano-Reggiano cheese
1 cup sour cream
¼ teaspoon ground black pepper, or to taste
½ cup bread crumbs
2 tablespoons chopped fresh parsley, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
Place potatoes into a large pot and cover with lightly salted water; bring to a boil over medium heat. Cook until barely tender, 4 to 5 minutes. Drain and place in the prepared baking dish with turkey on top.
Heat oil in a 10-inch skillet over medium heat. Add onion slices; cook, stirring, until barely tender, 4 to 5 minutes. Separate into rings and place evenly on top of turkey.
Melt butter in the same skillet over medium heat. Stir in flour and allow to bubble. Cook, stirring, about 3 minutes. Stir in turkey stock and return to a boil. Stir constantly for 3 to 4 minutes, then remove from heat. Stir in Parmigiano-Reggiano cheese until melted, then stir in sour cream and pepper. Adjust seasoning if desired. Pour skillet contents into the baking dish, gently shaking the dish to settle the contents. Sprinkle bread crumbs evenly over top.
Bake in the center rack of the preheated oven until bubbly, about 30 minutes.
Garnish with parsley and serve warm.

Nutrition Facts : Calories 273.2 calories, Carbohydrate 24 g, Cholesterol 45.4 mg, Fat 13.5 g, Fiber 1.7 g, Protein 14.4 g, SaturatedFat 7.3 g, Sodium 324.2 mg, Sugar 1.4 g

TURKEY SWEET POTATO CASSEROLE

Turkey Sweet Potato Casserole image

Provided by Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup evaporated milk
1/4 cup Swanson® Chicken Stock
1 small onion, minced (about 1/4 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
3 cups cubed cooked turkey
3 tablespoons water
1/4 cup chopped walnuts (optional)
Chopped fresh parsley
2 cups cooked, mashed sweet potatoes

Steps:

Stir the sweet potatoes, brown sugar, cinnamon, nutmeg and milk in a medium bowl. Spoon the sweet potato mixture around the inside edge of a 10-inch round casserole, forming a ring.
Heat the stock and onion in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cook until the onion is tender, stirring occasionally. Stir in the soup, turkey and water. Cook until the mixture is hot and bubbling. Spoon the turkey mixture into the center of the sweet potato ring.
Bake at 350 degrees F for 30 minutes or until the turkey mixture is hot and bubbling. Sprinkle with the walnuts and parsley, if desired.
You can substitute chicken for the turkey.

TURKEY POTATO CASSEROLE

Turkey Potato Casserole image

This was made from Thanksgiving leftovers, and ingredients in my pantry. It's a family favorite and a hit at Pot lucks. With leftovers, it's a breeze, made from scratch ... it's work. Either way it's a hit and well worth the time. After a holiday meal half the work is done because you usually have the mashed potatoes, and turkey. When I make it from scratch, I usually use chicken rather than turkey. Prep times are from leftovers.

Provided by PEGGIKAYE EAGLER

Categories Main Dish Recipes Casserole Recipes Vegetable

Time 1h

Yield 6

Number Of Ingredients 7

Ingredients

1 pound cooked turkey meat, shredded
1 onion, chopped
1 (14.5 ounce) can green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
8 ounces cubed Cheddar cheese
8 ounces shredded Cheddar cheese
4 cups prepared mashed potatoes

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Place turkey in an even layer on the bottom of a 9x13 inch baking dish. Top with a layer of onion and a layer of green beans so that the turkey is no longer visible. Pour the condensed soup over the onion layer, then sprinkle with shredded cheese. Stir together the cubed cheese and mashed potatoes; spoon over the top of the casserole, and spread to cover.
Bake for 30 to 40 minutes in the preheated oven, until heated through.

Nutrition Facts : Calories 611.3 calories, Carbohydrate 32.9 g, Cholesterol 139.7 mg, Fat 32.6 g, Fiber 3.5 g, Protein 45.3 g, SaturatedFat 18.2 g, Sodium 1465.6 mg, Sugar 5.2 g