Angel Hair Turkey Casserole Food

ANGEL HAIR TURKEY TETRAZZINI

Angel Hair Turkey Tetrazzini image

Make and share this Angel Hair Turkey Tetrazzini recipe from Food.com.

Provided by Rosepot

Categories Poultry

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

6 ounces angel hair pasta
2 cups cooked turkey, cut up in medium dice
1/4 cup butter
1/2 cup flour
2 2/3 cups chicken broth
1 cup cream
1/4 cup sherry wine
1 teaspoon salt
1/4 teaspoon white pepper
1/2 lb sliced mushrooms
1 cup chopped celery
1/2 cup panko breadcrumbs

Steps:

Saute celery in 2 T. butter for 1 minute, add sliced mushrooms, continue to saute about three minutes. Celery should be crisp tender.
Remove vegetables from pan. Melt remainder of butter, add flour stirring with a whisk to combine.
Add chicken broth slowly and heat to thicken, adding cream and sherry, salt and pepper.
Add turkey, and cooked vegetables to thickened sauce and combine with cooked pasta.
Place in buttered casserole, add panko crumbs on top, bake 325 for 1/ 2 hour.

Nutrition Facts : Calories 649.4, Fat 32.7, SaturatedFat 19.4, Cholesterol 96.8, Sodium 1329.2, Carbohydrate 60.7, Fiber 3.4, Sugar 4.7, Protein 15.7

BAKED ANGEL HAIR WITH EGGPLANT

Baked Angel Hair with Eggplant image

Provided by Giada De Laurentiis

Categories main-dish

Time 3h55m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1/3 cup plus 1/4 cup extra-virgin olive oil
4 to 6 Japanese eggplants (about 2 pounds total), cut into 1-inch cubes
Salt and freshly ground black pepper
1 tablespoon minced garlic
1 pound mild Italian turkey sausage, casings removed
1/3 cup dry red wine
3 cups marinara sauce
1 teaspoon dried crushed red pepper flakes
8 ounces angel hair pasta
1 pound mozzarella, diced
1 cup freshly grated Parmesan
1 (17 1/4-ounce) package frozen puff pastry (2 sheets), thawed

Steps:

Heat 1/3 cup of oil in a large nonstick frying pan over medium-high heat. Add half of the eggplant and toss to coat in the oil. Sprinkle with salt and pepper. Saute the eggplant until it is golden and tender, about 10 minutes. Decrease the heat to medium. Add half of the garlic and saute until it is tender, about 2 minutes longer. Using a slotted spoon, transfer the eggplant mixture to a large bowl. Repeat with the remaining 1/4 cup oil and the remaining eggplant and garlic.
Add the sausage and wine to the same frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of a spoon, about 8 minutes. Add the sausage, marinara sauce, and crushed red pepper to the eggplant mixture, and toss to combine.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the angel hair and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked. Drain. Toss the angel hair with the eggplant mixture. Cool completely. Add the mozzarella and Parmesan and toss to combine.
Preheat the oven to 375 degrees F.
Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square. Transfer to a 9-inch springform pan, allowing the excess pastry to hang over the rim. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1-inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape.
Bake until the pastry is brown and puffed on top, about 1 hour and 30 minutes. Let stand for 20 minutes. Remove the pan sides and serve.

ANGEL HAIR SHRIMP BAKE

Angel Hair Shrimp Bake image

Shrimp and pasta blend beautifully with the herbs, salsa and three kinds of cheese in this hearty layered casserole. Enjoy this recipe!

Provided by ladywisconsin

Categories < 60 Mins

Time 50m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 (9 ounce) angel hair pasta
1 1/2 lbs uncooked medium shrimp, peeled and deveined
3/4 cup crumbled feta cheese
1/2 cup shredded swiss cheese
1 (16 ounce) jar chunky salsa
1/2 cup shredded monterey jack cheese
3/4 cup minced fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
2 eggs
1 cup half-and-half cream
1 cup plain yogurt

Steps:

In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the pasta, shrimp, feta cheese, Swiss cheese and salsa.
Repeat layers.
Sprinkle with Monterey Jack cheese, parsley, basil and oregano.
In a small bowl, whisk eggs, cream and yogurt; pour over casserole.
Bake, uncovered, at 350 degrees F for 25-30 minutes or until shrimp turn pink and pasta is tender.
Let stand for 5 minutes before serving.

Nutrition Facts : Calories 261.9, Fat 9.9, SaturatedFat 5.5, Cholesterol 148.4, Sodium 482, Carbohydrate 21.7, Fiber 1.5, Sugar 3.1, Protein 21.1

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