CREAMY TURKEY OR CHICKEN-MUSHROOM NOODLE CASSEROLE
This will also work well using cooked cubed chicken, make, the complete casserole may be assembled and refrigerated up to 24 hours in advance, do not add in any extra salt to this recipe as the canned soups already have enough sodium content, low-sodium soups may be used if desired.
Provided by Kittencalrecipezazz
Categories Poultry
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Grease a 2-quart casserole dish (can use an 11 x 7-inch baking pan).
- In a bowl combine both soups with sour cream, melted butter, garlic powder and cayenne pepper; whisk until smooth.
- Mix in cheddar cheese, mushrooms, onion, celery, cubed turkey and black pepper; set aside.
- Cook the egg noodles in boiling water until tender; drain transfer to the bowl with with soup mixture; toss to combine.
- Transfer/spread to the prepared baking dish (at this point you may cover and refrigerate for up to 24 hours, remove from refrigerator 30 minutes prior to baking).
- In a small bowl combine the crushed cracker crumbs with melted butter, then sprinkle evenly on top of the casserole.
- Bake in a preheated 350 degree F oven for 30 minutes or until bubbly and browned on top.
CREAM OF MUSHROOM CASSEROLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Bring a large pot of water to a boil for the egg noodles.
- Heat a medium sauce pot over medium heat. Add extra-virgin olive oil, 1 turn of the pan, about 1 tablespoon, and 2 tablespoons butter. When butter melts, add in chopped button mushrooms and cook 5 minutes, until just tender. Sprinkle in a couple of tablespoons flour and cook 1 minute. Whisk in chicken stock and bring to a bubble then stir in the whole milk or cream. Reduce heat to low and gently simmer. Season the sauce with nutmeg, salt and pepper.
- Heat a nonstick skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan then the shallots and mushrooms. Cook the mushrooms 8 minutes, until tender. Season with thyme, salt and pepper and deglaze the pan with 1/3 cup dry white wine or a little stock. Reduce heat to medium low and let the liquid cook off.
- Preheat broiler to high.
- While the mushrooms cook, drop egg noodles in water, salt the water and cook noodles to al dente, with a bite to them. Drain noodles and return to hot pot. Add the sauce to the pot and toss noodles to coat in sauce.
- Lightly cover a flameproof casserole dish with softened butter then transfer cream of mushroom noodles to the casserole dish and top with wild mushroom ragout and the shredded cheese. Place the casserole under the broiler and melt and bubble the cheese until brown at edges. Garnish with chives.
CREAMY TURKEY NOODLE CASSEROLE
Steps:
- Gather the ingredients.
- Heat the oven to 350 F and butter a 2-quart baking dish.
- Combine the thawed peas in a large bowl with the diced cooked turkey and cooked noodles.
- Melt the 2 tablespoons of butter in a medium saucepan. Add the onion and mushrooms and cook, stirring, until tender.
- Blend in soup, milk, and seasonings. Continue cooking, stirring frequently, until well blended and hot.
- Pour the soup mixture over the turkey and noodle mixture and blend thoroughly.
- Turn the noodle mixture into the prepared baking dish and top with shredded cheese.
- Bake in the preheated oven for about 25 to 30 minutes, until hot and bubbly.
Nutrition Facts : Calories 572 kcal, Carbohydrate 42 g, Cholesterol 126 mg, Fiber 7 g, Protein 39 g, SaturatedFat 13 g, Sodium 1018 mg, Sugar 12 g, Fat 27 g, ServingSize 4 servings, UnsaturatedFat 0 g
CHICKEN NOODLE CASSEROLE I
Creamy chicken and noodle casserole topped with crushed crackers. Wonderful as leftovers topped with melted cheese!
Provided by Dawne
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
- In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
- Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
- Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.
Nutrition Facts : Calories 541.9 calories, Carbohydrate 35.5 g, Cholesterol 132.6 mg, Fat 34.2 g, Fiber 0.9 g, Protein 23.3 g, SaturatedFat 17.7 g, Sodium 894.6 mg, Sugar 2.3 g
TURKEY CASSEROLE WITH CHOW MEIN NOODLES
Chow mein noodles and slivered almonds lend crunch to this creamy turkey bake from Joanne ShewChuk of St. Benedict, Saskatchewan. "It's a great way to use up leftover turkey or chicken," she notes.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 297 calories, Fat 17g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 693mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 3g fiber), Protein 22g protein.
TURKEY MUSHROOM CASSEROLE
My mother developed this turkey casserole recipe years ago. The flavor, cheese and splash of sherry make it elegant enough to serve at a dinner party. -Peggy Kroupa, Leawood, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cook spaghetti according to package directions., Meanwhile, in a Dutch oven, saute mushrooms and onion in oil until tender. Add the garlic; cook 1 minute longer. Stir in the soup, turkey, broth, sherry, Italian seasoning, pepper and 1 cup cheese. Drain spaghetti; stir into turkey mixture., Transfer to 2 greased 8-in. square baking dishes. Sprinkle with remaining cheese. Cover and bake 1 casserole until heated through, 30-40 minutes., Freeze option: Cover and freeze the remaining casserole for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 45 minutes. Uncover; bake until bubbly, 5-10 minutes longer.
Nutrition Facts : Calories 534 calories, Fat 19g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 1286mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 4g fiber), Protein 33g protein.
LEFTOVER TURKEY-MUSHROOM-NOODLE CASSEROLE
A 1950 newspaper clipping I found in my great great aunt Jessie's collection. Very basic and easy method of using up that leftover turkey. Prep time includes cooking the noodles but not the turkey!
Provided by TMoney
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook noodles until barely tender in boiling salted water.
- Drain well and place in shallow greased baking dish.
- Arrange turkey over noodles.
- Melt butter and add onion, cooking for a minute.
- Add in the rest of the ingredients and mix lightly then pour over the turkey and noodles.
- Bake in a moderate oven at 350 degrees until lightly browned (about 20 minutes).
Nutrition Facts : Calories 217.8, Fat 11.9, SaturatedFat 7, Cholesterol 39.7, Sodium 489.5, Carbohydrate 16.9, Fiber 1, Sugar 1, Protein 5
CREAMY CHICKEN AND MUSHROOM CASSEROLE
This chicken and mushroom casserole has a creamy sauce that uses a can of cream of mushroom soup--but a lot more, less fatty, ingredients.
Provided by tidewrinkle
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1/2 cup cooking liquid for the sauce.
- Heat olive oil in a large frying pan or Dutch oven over medium heat. Gently saute celery, onion, and bell pepper until onion is translucent, 5 to 7 minutes. Add the mushrooms and toss. Sprinkle vegetable mixture with flour; stir until flour begins to congeal and cook. Stir in chicken broth until it begins to thicken. Reduce heat to low, cover, and cook for 10 minutes. Stir in mushroom soup, reserved pasta cooking liquid, chicken, and peas until blended.
- Mix pasta and sauce together in a 2-quart casserole dish. Top with Parmesan cheese. Cover.
- Bake in the preheated oven for 20 minutes. Uncover and continue to bake for another 5 minutes.
Nutrition Facts : Calories 346.9 calories, Carbohydrate 44.8 g, Cholesterol 28.9 mg, Fat 11.3 g, Fiber 5.6 g, Protein 19.5 g, SaturatedFat 2.6 g, Sodium 337.3 mg, Sugar 3.2 g
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