Cheddar Turkey Casserole Recipe 475 Food

SMART-CHOICE STOVE TOP EASY TURKEY CASSEROLE

Steps:

• Heat oven to 350ºF.
• Add hot water to stuffing mix; stir just until moistened.
• Combine turkey and broccoli in 13x9-inch baking dish. Mix soup, milk and cheese; pour over turkey mixture. Top with stuffing.
• Bake 30 min. or until heated through.

TURKEY AND STUFFING QUICHE

Steps:

• Par-bake the crust according to package directions. Let cool slightly before adding the filling.
• Sprinkle the stuffing and turkey in the par-baked shell. Top with the Cheddar and parsley. Season with a little salt and pepper.
• Whisk together the half and half, eggs, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
• Pour the custard over the filling. Adjust the oven temperature to 350 degrees F and bake until set, 35 to 45 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
• Copyright 2016 Television Food Network, G.P. All rights reserved

CHEDDAR TURKEY CASSEROLE RECIPE - (4.7/5)

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in the flour, salt, mustard, thyme and pepper. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Drain pasta; place in a large bowl. Toss with turkey, vegetables and cheese sauce. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Serve immediately or before baking, cover and freeze casserole for up to 3 months. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions. Yield: 6 servings. Nutritional Facts 1-1/3 cups equals 513 calories, 23 g fat (12 g saturated fat), 87 mg cholesterol, 703 mg sodium, 46 g carbohydrate, 5 g fiber, 31 g protein.

CHEESY TURKEY CASSEROLE

Steps:

• Cook pasta according to directions on box.
• Preheat oven to 325°F.
• Mix all ingredients in a casserole dish reserving about a half cup of cheese. It also works best to add the noodles last.
• Sprinkle the remaining cheese on top.
• Bake for 30 minutes.
• Enjoy!

CHEDDAR TURKEY BAKE

Steps:

• In a large saucepan, bring the water, broth and onion to a boil. Reduce heat. Add rice; cover and simmer for 15 minutes or until tender. Remove from the heat; fluff with a fork. , Divide rice between two greased 9-in. square baking pans. Sprinkle each with turkey and peas. In a large bowl, combine the soup, milk and salt; pour over turkey. Toss the cracker crumbs and butter; sprinkle over the top. , Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 35 minutes or until golden brown. , To use frozen casserole: Thaw in the refrigerator for 24 hours. Bake, uncovered, at 350° for 45-50 minutes or until heated through.

TURKEY CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil; cook celery at a boil until tender, 5 to 10 minutes; drain.
• Heat butter in a skillet over medium heat; cook and stir onion and bell pepper in the melted butter until softened, 5 to 10 minutes. Whisk flour into onion mixture until the butter and flour form a paste. Add mushroom soup, milk, and mushrooms; cook, stirring occasionally, until mixture is smooth, 5 to 10 minutes.
• Mix turkey, celery, pimento peppers, almonds, and salt into mushroom soup mixture; cook and stir until heated through, about 5 minutes. Pour mixture into a 2-quart casserole dish; top with bread crumbs and Cheddar cheese.
• Bake in the preheated oven until casserole is bubbling and cheese is melted, 30 to 40 minutes.

CHEESY RICE CASSEROLE WITH TURKEY

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.

EASY TURKEY CASSEROLE

Steps:

• In large pot, cook noodles according to package directions; drain.
• Add all other ingredients, except for potato chips, and mix.
• Add small amount of additional milk if needed until creamy.
• Pour into buttered 2 quart casserole and sprinkle with potato chips on top.
• Bake for 350 for 25-30 minutes.

LEFTOVER TURKEY CASSEROLE

Steps:

• Fry the onion and apple in the oil until softened in a casserole or deep pan. Stir in the sage for 1 min, then stir in the flour. Gradually stir in the stock followed by the mustard and honey.
• Bring up to a simmer and stir in the turkey and roast veg. Cover and gently simmer for 15 mins until turkey is piping hot. Season and eat with mash or jacket potatoes.

CHEESY TURKEY NOODLE CASSEROLE

Steps:

• In a large bowl, mix the 2 soups and the broth.
• Stir in the cheddar cheese, then add noodles, turkey and mushrooms.
• Mix well, then put in a greased 13 X 9 inch baking pan.
• Sprinkle Parmesan cheese and paprika on top.
• Bake at 350 degrees till bubbly and browned, about 30 minutes.

CHEDDAR TURKEY CASSEROLE OAMC

Steps:

• In a saucepan, bring the broth, water and onion to a boil.
• Reduce heat and add rice.
• Cover and simmer for 15 minutes.
• Remove from heat and fluff with a fork.
• Divide rice between two greased 9-in. square baking pans.
• Sprinkle each with corn and turkey.
• In a bowl, combine the soup, milk and salt until smooth and pour over turkey.
• Toss the cracker crumbs and butter and sprinkle over the top.
• Cover and freeze one casserole for up to 3 months.
• Bake the second casserole, uncovered, at 350° for 35 minutes or until golden brown.
• To use frozen casserole: Thaw in the refrigerator for 24 hours.
• Bake, uncovered, at 350° for 45-50 minutes or until heated through.

TURKEY CHEDDAR CASSEROLE

Steps:

• Cook the noodles and the broccoli according to their package's directions.
• Drain each one.
• Cut the broccoli into flowerets and chop the stalks;set aside.
• Melt butter in a heavy saucepan over low heat,add flour,stirring until smooth.
• Cook 1 minute,stirring constantly.
• Gradually add milk,cooking over medium heat,stirring constantly until mixture is thickened and bubbly.
• Add salt,pepper and mustard;stir well.
• Remove from heat and stir in cheese until melted.
• Place 1/2 of the noodles in a greased 11x7 inch baking dish.
• Top with broccoli,reserving some of the flowerets, and turkey;place remaining noodles on top.
• Pour cheese sauce over all evenly.
• Arrange the flowerets on top,gently pushing them into sauce.
• Cover and bake at 350* for 30 minutes or until hot and bubbly.