Almond Turkey Casserole Food

CREAMY TURKEY CASSEROLE

Steps:

• Heat oven to 375°F. Combine topping ingredients and set aside.
• Cook pasta al dente according to package directions.
• Cook onion, mushrooms, and garlic in butter until tender, about 5 minutes.
• In a large bowl combine soup, mushroom mixture, milk, seasonings, and ½ of the cheese. Fold in turkey and pasta.
• Spread into a 9x13 casserole dish, top with remaining cheese, and sprinkle with topping.
• Bake 30-35 minutes or until hot and bubbly.

TURKEY CASSEROLE WITH CHOW MEIN NOODLES

Steps:

• In a large bowl, combine the turkey, corn and soup. Stir in the cheese, celery, 1/4 cup noodles, mushrooms, 1/4 cup almonds and green pepper. Pour into a greased 2-qt. baking dish., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining noodles and almonds. Bake 10-15 minutes longer or until heated through.

ALMOND TURKEY CASSEROLE

Steps:

• In a large bowl, combine the soup, mayo, sour cream, onion, lemon juice and pepper.
• Stir in the turkey, rice, celery, water chestnuts and almonds.
• Transfer to a greased glass baking dish.
• Combine topping ingredients and sprinkle over turkey mixture.
• Bake, uncovered at 350, for 35-40 min or until bubbly and golden brown.

ELEGANT TURKEY CASSEROLE ALMONDINE

Steps:

• Line a 9 by 14-inch baking pan with the pastry.
• Saute onion and mushrooms in margarine.
• Stir in nuts and remaining ingredients except breadcrumbs and rest of melted margarine.
• Pour into pastry. Fold pastry over and make a rolled crust completely around pie.
• Toss breadcrumbs with melted margarine and sprinkle on top.
• Bake at 425 degrees for 20 to 25 minutes.

EASY ALMOND CHICKEN OR TURKEY BAKE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• In a large bowl, combine soup, mayo, sour cream, onion, lemon juice, salt, pepper and Parmesan cheese; mix well to combine.
• Stir in the cooked turkey or chicken, cooked rice, celery, water chestnuts, and almonds; mix to combine.
• Transfer mixture to prepared baking dish.
• In a bowl, combine all topping ingredients, and sprinkle over casserole.
• Bake uncovered for about 35-40 minutes, or until hot and bubbly.

KITTENCAL'S TURKEY-POTATO CASSEROLE WITH ALMOND CRESCENT CRUST

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9 or an 11 x 7-inch-inch baking dish, or an oval or round casserole dish.
• Heat butter in a large saucepan over medium heat; add in onion, garlic, dryed thyme and cayenne pepper; saute for about 4 minutes or until veggies are soft.
• Add in 1/3 cup plus 3 tablespoons flour and whisk for 1 minute.
• Add in broth, half and half cream, whipping cream, bouillon powder, Parmesan cheese and pimientos; stir until combined, smooth and thickened.
• Add in cooked turkey or chicken; bring to a boil and simmer over low heat for about 20 minutes.
• Season with seasoned salt and black pepper, then add in cooked cubed potatoes and thawed peas and carrots; cook until just heated through.
• Add in cheddar cheese and stir until the cheese is melted.
• Transfer to prepared casserole dish.
• For the crust; unroll two packages of crescent rolls, pinch the perforations to seal to make 2 large rectangles.
• Spread both rectangles on top of the hot turkey mixture, pinching edges to seal against the baking dish (does not have to seal tightly, you might have some dough left over from the two rectangles).
• Using a fork prick some holes in the crust to allow steam to escape.
• In a small bowl mix together 1-1/2 cups grated cheddar with sliced almonds, then sprinkle over the crescent roll crust.
• Drizzle with melted butter on top.
• Bake for about 20-25 minutes or until bubbly and the crust is golden.
• Let sit for about 20 minutes or more before slicing.
• Delicious!

TURKEY TETRAZZINI

Steps:

• Heat the oven to 400 degrees. Bring a large pot of well-salted water to a boil and cook the pasta until just shy of al dente, about 2 minutes less than the package directs. Drain and rinse with cold water.
• Meanwhile, in a large Dutch oven, melt 4 tablespoons of the butter over medium-high heat, and add the mushrooms. Season lightly with salt, and cook, stirring only occasionally, until the mushrooms have released their liquid and have started to brown deeply, 8 to 11 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the flour and curry powder, if using. Stir well, until the flour and the mushrooms are evenly combined and the flour is evenly moistened, about 1 minute. Whisk in the white wine, and let it come to a boil, whisking constantly. Let the wine bubble to reduce slightly, 2 minutes. Whisk in the chicken stock, and let it come to a boil. Cook until it thickens noticeably, about 5 minutes.
• Reduce the heat to low. Whisk in the chunks of cream cheese (don't worry if the cream cheese appears curdled), then fold in the turkey, peas and the cheeses. Season generously with black pepper. Add the drained pasta and toss with tongs to combine. Taste and add salt if necessary.
• Transfer to a 9-by-13-inch baking dish. Melt the remaining tablespoon of butter in a small bowl in the microwave, and toss it together with the panko and the almonds. Sprinkle the panko-almond mixture all over the top of the pasta, and bake until bubbly and browned on top, about 25 minutes. Let the casserole rest for 5 minutes before serving. It will be very creamy at first but will firm up as it cools.

CHEDDAR TURKEY CASSEROLE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in flour, salt, mustard, thyme and pepper. Gradually stir in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Drain pasta; place in a large bowl. Toss with turkey, vegetables and cheese sauce. , Transfer to a greased 13x9-in. baking dish. Sprinkle with almonds. Bake, uncovered, 35-40 minutes or until heated through.,