Veggie Turkey Casserole Recipes

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VEGGIE TURKEY CASSEROLE



Veggie Turkey Casserole image

In Chattanooga, Tennessee, Michelle Summers relies on canned goods and frozen vegetables to hurry along this creamy main dish. "I like this quick casserole so much that I've requested it for my birthday dinner," Michelle notes. Tip: "Serve it with biscuits for a meal your family will love...mine sure does!" she adds.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

3 cups cubed cooked turkey
2 cups frozen mixed vegetables
2 cups frozen broccoli florets
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup chopped onion
1/4 teaspoon garlic powder
1/4 teaspoon celery seed

Steps:

  • In a large bowl, combine all the ingredients. Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Stir before serving.

Nutrition Facts : Calories 379 calories, Fat 13g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 1226mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 6g fiber), Protein 37g protein.

TURKEY VEGGIE CASSEROLE



Turkey Veggie Casserole image

Make and share this Turkey Veggie Casserole recipe from Food.com.

Provided by Babushka

Categories     Poultry

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/4 lbs ground turkey
2 teaspoons salt (divided)
1 cup chicken broth
1 cup broccoli floret, chopped
1 cup carrot, thinly sliced
2 tablespoons dried onion flakes
2 teaspoons dried parsley flakes
1/4-1/3 cup light sour cream
1/2 cup reduced-fat cheddar cheese

Steps:

  • Preheat oven to 375°F.
  • Cook turkey with 1 tsp salt in skillet until cooked through.
  • Add 1 cup chicken broth, broccoli, carrots, onion, 1 tsp salt and parsley. Cook on med-high heat.
  • Stir frequently, cooking until liquid is reduced. (About 10 minutes).
  • Transfer meat mixture to casserole dish and mix in the sour cream and cheddar cheese.
  • Bake uncovered for 15 minutes.

Nutrition Facts : Calories 265.9, Fat 13.7, SaturatedFat 4.3, Cholesterol 117.1, Sodium 1522.1, Carbohydrate 7, Fiber 1.1, Sugar 2.4, Protein 27.5

TURKEY-VEGETABLE CASSEROLE



Turkey-Vegetable Casserole image

You don't have to wait for Thanksgiving to get your fix of holiday turkey! The inviting aroma of this tasty casserole pulls you in while the light hint of sweet apple flavor keeps you coming back for more. Budget dinner price: $2.89 per serving.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

1 (16 ounce) bag frozen stew vegetables (potatoes, carrots, onion, and celery)
1 (18 ounce) jar home-style gravy (1 3/4 cups)
1 teaspoon finely snipped fresh sage or 1/2 teaspoon ground sage
2 cups cooked turkey or 2 cups chicken, cut into slices
1/4 teaspoon ground black pepper
1/4 teaspoon nutmeg
1 cooking apple, thinly sliced
fresh sage leaf (optional)
2 tablespoons butter, melted

Steps:

  • Preheat oven to 450°F In a large microwave-safe bowl combine vegetables, gravy, and the 1 teaspoon sage. Cover with vented plastic wrap; microwave 4 to 6 minutes more or until stew is heated through and vegetables are tender, stirring occasionally. In a small bowl combine pepper and nutmeg; set aside.
  • Spoon stew into four 14- to 16-ounce casserole. Top with apple and, if desired, fresh sage. Drizzle with melted butter and sprinkle with nutmeg mixture. Bake uncovered, for 10 minutes or until bubbly and apple slices begin to brown.

Nutrition Facts : Calories 739.7, Fat 22.3, SaturatedFat 9.1, Cholesterol 72.3, Sodium 6380.2, Carbohydrate 98.2, Fiber 8.3, Sugar 4.8, Protein 38.3

CHEESY RICE CASSEROLE WITH TURKEY



Cheesy Rice Casserole with Turkey image

Gullah-Geechie cooking is all about one-dish meals, and this comforting rice casserole is just that. Instead of broccoli, which you'll commonly find in casseroles, I like to use a combination of shredded Brussels sprouts, carrots and red bell pepper for color and flavor.

Provided by Kardea Brown

Categories     main-dish

Time 2h25m

Yield 8 to 10 servings

Number Of Ingredients 17

1 1/2 pounds boneless, skinless turkey breast
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter
1/4 cup all-purpose flour
2 cups chicken stock
1/2 cup half-and-half
One 8-ounce carton sour cream
2 tablespoons olive oil
1 medium red onion, diced (about 3 cups)
1 pound Brussels sprouts, trimmed and thinly sliced (about 5 1/2 cups)
2 carrots, diced (1 1/4 cups)
1 red bell pepper, diced (1 cup)
1 1/2 cups parboiled rice
1 cup shredded sharp white Cheddar
2 cups shredded sharp yellow Cheddar
Nonstick cooking spray, for the baking dish
1 cup panko breadcrumbs

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the turkey breast on a parchment paper-lined baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Bake until the turkey is done, about 25 minutes. Remove from the oven and let cool 5 minutes, then dice.
  • Melt 4 tablespoons butter in a small saucepan over medium heat. Add the flour and cook until it bubbles and begins to smell nutty, about 2 minutes. Slowly whisk in the chicken stock and half-and-half. Bring to a boil and cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Set aside.
  • Heat the oil in a large, deep skillet over medium-high heat. Add the onion, Brussels sprouts, carrots and bell pepper and sauté until the vegetables begin to become tender, about 5 minutes. Season with 1/2 teaspoon each salt and pepper.
  • Combine the vegetables, rice, turkey, white Cheddar and 1 cup yellow Cheddar in a large bowl. Spoon the mixture into a lightly greased 9-by-13-inch baking dish. Melt the remaining 4 tablespoons butter in a small bowl or microwave-proof glass measure, then add the panko and stir to combine. Sprinkle over the top along with the remaining cup yellow Cheddar.
  • Cover the casserole with aluminum foil and bake for 30 minutes. Uncover and bake until the liquid is absorbed, the rice is tender and the cheese is melted, about 15 more minutes.

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