Chopstick Turkey Casserole Food

WHOLE30 GROUND TURKEY AND CAULIFLOWER COTTAGE PIE

Steps:

• Grease a 9x13 baking dish with olive oil (using a pastry brush or paper towel); set aside.
• Heat a large skillet over medium-low heat and add 1 tablespoon olive oil. Add onions and gently saute until somewhat soft (this will take about 10 minutes, so you can move on to the other steps below and continue to keep an eye on the onions and stir every once in awhile).
• When the onions are soft, add the celery and carrots and continue to cook over medium low heat until the carrots are soft and the celery is translucent. Add the minced garlic and cook for one more minute. Remove from heat and add the vegetables to a stockpot. Using a paper towel, clean out the skillet and return it to the stove (more on this later).
• While the vegetables are cooking, put the potatoes into a pot and cover them with salted water, then place a lid on the pot. Heat the pot until the water is boiling and continue to cook the potatoes until the potatoes are easily pierced with a fork. Remove the potatoes from the water and set aside.
• Return the water to boiling and add the cauliflower. Boil for about 5-10 minutes until the cauliflower is soft enough to be easily pierced by a fork. Drain the cauliflower into a colander and set the colander with the cauliflower still in it back into the pot. Add the potatoes to the colander. Put the pot on a cool part of the stove or on a trivet and let the cauliflower dry. This is called steam drying and is a very important step in making the cauliflower puree -- you need the cauliflower to be almost completely dry before making the puree, or it will be too watery.
• In the same skillet that you cooked the vegetables, brown the ground turkey in another tablespoon of olive oil over high heat in batches until all of the turkey is cooked through. Add the turkey to the stock pot with the cooked vegetables. Add the bay leaf, balsamic vinegar, tomato paste, salt and pepper and chicken stock and heat everything on medium high heat until it's simmering. Reduce the heat to low and continue to simmer for 25-30 minutes until everything is well incorporated and reduced into a meat sauce.
• Preheat the oven to 400 degrees (if you are making the cottage pie right away).
• Once the cauliflower and potatoes are pretty dry to the touch, pour the potatoes and cauliflower into a food processor with another tablespoon of olive oil and the butter and puree the mixture by pulsing it (don't turn it on auto or it might get too liquidy). You may have to do this in batches. Taste the cauliflower and potato mixture, then add salt and pepper to taste.
• Once the ground turkey mixture has simmered and reduced into a glossy sauce, stir the peas through the sauce and pour the mixture into the 9x13 baking dish. Spread the ground turkey mixture evenly across the bottom of the dish, then drop spoonfuls of the cauliflower and potato mixture on top all over the ground turkey. Using a rubber spatula, spread the cauliflower and potato mixture evenly across the top. At this point, you can cover the dish and refrigerate it for up to 2 days before baking, or continue to the next step.
• Bake the cottage pie in the oven for 30-40 minutes until the sides are browned and bubbly. Let stand for 10-15 minutes, then serve.

CHOPSTICK TURKEY CASSEROLE

Steps:

• Cut turkey in bite size chunks.
• Drain mandarin oranges reserving 1/2 cup of the syrup.
• Beat mushroom soup until smooth and blend in 1/4 cup of mandarin orange syrup Add turkey, mandarin oranges, celery, onion, nuts and half of the noodles.
• Turn into buttered baking dish.
• Top with remaining noodles.
• Bake in moderately hot oven, 350-375 for about 30 minutes or until bubbling.

CHOPSTICK CHICKEN CASSEROLE (OAMC RECIPE)

Steps:

• Freezing: Saute onion, celery, and poultry seasoning in butter.
• Mix in the chicken and cream of mushroom soup.
• Bag the mixture in a gallon bag.
• Bag the cashews.
• Bag the chow mein noodles.
• Put all in a produce bag.
• Preparation: Thaw.
• Spray the bottom of a casserole pan with a non-stick spray.
• Next, mix the chicken mixture and cashews together, then spread in the bottom of the greased casserole pan.
• Top with chow mein noodles.
• Bake in a 350° oven for 30 minutes, or until bubbly.

MEAT-AND-POTATO CASSEROLE

Steps:

• Toss potatoes with butter and salt; arrange on the bottom and up the sides of a greased 13x9-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until potatoes are almost tender. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle beef and corn over potatoes. Combine the soup, milk, garlic powder, pepper, onion and 1/2 cup cheese; pour over beef mixture. , Bake, uncovered, at 400° for 20 minutes or until vegetables are tender. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted. Sprinkle with parsley if desired.

CREAMY SPINACH PASTA CASSEROLE

Steps:

• Put a pan of water to boil, when boiled add salt or seasoning and about 2 tbsp oil then pasta. dont over cook. AL DENTE!
• At the same time (1) is on the fire. Put a saucepan on the fire, add about 3 tbsp olive oil, saute onions, garlic for 1 minute, do not brown! Add the dill, spinach, seasoning and mushrooms. Saute for about 4-5 minutes on medium heat. Just enough to cook through and evaporate any excess liquid from the spinach or mushrooms. Make sure it does not 'fry', just lightly cook/saute. Remove from heat and leave to cool.
• Drain pasta and pour into casserole dish, spread out at bottom of dish. The pasta should be about the height of half the dish.
• Top the pasta with the feta, evenly ditribute to make sure that each serving has some cheese. Then top with spinach mixture. Evenly distribute.
• Microwave the milk on the lowest heat for 2 minutes Check to see if its warm. The temperature we want the milk to be is heated but not Boiling.
• Preheat the oven to 165C/ 320°F.
• In a pot, melt the butter, do not burn, on low heat. Add the flour. Stir well, about 1 minute (during this time make sure the milk is heated enough or else blast it on high for 20 seconds). Add the heated milk to the pot, a quarter at a time. Each time mix well till it is as smooth as you can manage before adding more milk. About 30 seconds for each addition of milk - yes that quick. Add the nutmeg, salt, pepper and let it simmer on medium heat for another 2 minute while still stirring. This should leave you with quite a light, slightly watery white sauce (BECHAMEL) - which is what we want.
• Pour the white sauce evenly over the spinach. Use a chopstick or butterknife and just lightly poke through the dish and wiggle about to allow some of the white sauce to get to the bottom layer. About 12 spots around the dish if you need to know. Sprinkle the grated cheese evenly over the top.
• Put the casserole dish into the preheated oven. Middle of the oven or so, not to high, dont want the cheese to start to brown before the time is up. If your oven tends to burn the top move the dish lower. Anyway as each oven is different the top of the dish should start to puff up at about 40 mins into cook time. If its not starting to brown at all at this time just increase temp to 175C/350F for the last 15-20mins. Top should be slightly browned all over.
• 10. Remove and leave to cool. Never serve immediately. Best served about 30-45 mins after removing from oven. Believe me, it will still be more than warm.

STOVE TOP CHICKEN OR TURKEY CASSEROLE

Steps:

• Combine butter, contents of vegetable/seasoning pouch and stuffing crumbs in 2 qt (2 L) casserole.
• Reserve 1 cup (250 mL) of mixture.
• Spread remaining stuffing crumbs evenly in bottom of dish.
• Blend soup and sour cream in a large bowl.
• Stir in remaining ingredients; spread over stuffing crumbs in pan.
• Sprinkle reserved stuffing over top.
• Cover and bake at 350°F (180°C) for 35 minutes.
• Uncover; bake an additional 5 minutes.