French Onion Turkey Casserole Food

ONION-TOPPED TURKEY DIVAN

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• Layer broccoli and turkey in baking dish. In medium bowl, mix soup, mayonnaise and milk; stir in cheese. Spread over turkey and broccoli.
• Cover baking dish with foil. Bake 30 minutes. Sprinkle with onions. Bake uncovered 20 to 25 minutes longer or until bubbly and broccoli is tender.

FRENCH ONION SOUP CASSEROLE

Steps:

• Melt the butter and oil in a large Dutch oven or pot over medium heat. Add half the onions and celery, 1/2 teaspoon salt and a few grinds of pepper. Top with the remaining onions and celery, 1/2 teaspoon salt, a few grinds of pepper, the bay leaves and the thyme sprigs. Cook, uncovered and stirring occasionally, until all the liquid evaporates and the onions are very soft and golden brown, 45 minutes to 1 hour. (If the onions are soft but could be more golden, increase the heat slightly for a few minutes toward the end of cooking.)
• Add the flour, and stir until completely absorbed, about 1 minute. Add the broth and wine, and simmer until almost completely evaporated, about 2 minutes. Remove from the heat, and let cool for a few minutes. Remove the bay leaves and thyme stems. (The onions can be made, cooled and refrigerated up to 2 days ahead.)
• Meanwhile, preheat the oven to 350 degrees F. Bake the baguette slices on a baking sheet until they're slightly toasted but not golden, 2 to 3 minutes per side. Let cool.
• Shingle and slightly overlap half the bread slices in a 3-quart flameproof baking dish. Top with the onion mixture in 1 layer. Shingle, overlapping, with the remaining bread. Sprinkle the Gruyere over the top. Cover with foil, and bake until the onion mixture is hot and the cheese is melted, about 40 minutes. Remove the foil, switch the oven from bake to broil and broil until the top is golden in spots. Sprinkle the thyme leaves over the top. Serve hot.

FRENCH ONION CASSEROLE

Steps:

• In a large cast-iron or other ovenproof skillet, saute onions in 3 tablespoons butter until tender. Stir in flour and pepper until blended; gradually add broth and sherry. Bring to a boil; cook and stir until thickened, about 2 minutes., In a microwave, melt remaining butter. Add croutons; toss to coat. Spoon over onion mixture. Sprinkle with cheeses. , Broil 3-4 in. from the heat until cheese is melted, 1-2 minutes.

TURKEY FRENCH ONION CASSEROLE

Steps:

• In a large skillet over medium heat, add oil and butter and sauté onions and garlic, stirring occasionally. Cook about 1 minute. Sprinkle in flour and stir until well blended, add Basil, salt and pepper. Slowly stir in milk.
• Continue cooking,stirring frequently, until sauce thickens. Add cheese and stir until cheese has melted. Remove from heat and fold in yogurt. Pour sauce into a bowl and set aside.
• In the same skillet add rice, broth and spinach. Stir until well blended and cook until spinach has wilted. Heat oven to 350^. Coat a 2 quart baking dish with cooking spray.
• Pour rice mixture into baking dish. Cover with turkey and then sauce. Sprinkle top with French onions or slivered almonds if desired or leave plain. Bake for 20 minutes.

FRENCH ONION TURKEY CASSEROLE

Steps:

• Preheat the oven to 350°F
• Spray a 2-quart shallow baking dish with the cooking spray.
• In a large bowl beat the eggs, soup, milk, 1 cup cheese, 1 and 1/2 teaspoons thyme, and pepper.
• Add the bread cubes and turkey.
• Stir and gently press the bread cubes into the milk mixture to coat.
• Pour the bread mixture into the prepared baking dish.
• Sprinkle top of casserole with the remaining cheese and thyme.
• Let stand for 15 minutes.
• Bake for 45 minutes or until a knife inserted in the center comes out clean.

FRENCH ONION CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 2 quart casserole dish, combine the ground beef, rice, French onion soup, cream of mushroom soup, celery, green onions and green bell pepper. Mix all together well.
• Cover and bake at 350 degrees F (175 degrees C) for 1 hour.

FRENCH ONION CASSEROLE

Steps:

• In a large skillet, melt butter over medium heat. Saute onion until they are golden and tender. Place in a 13x9 inch casserole. Sprinkle Mozzarella cheese on top.
• Combine soup, milk, and soy sauce; pour over cheese. Top with bread and sliced cheese.
• Cover and refrigerate 4 hours or overnight.
• Bake, loosely covered ,at 375 degrees for 30 minutes.
• Uncover and bake 15-20 minutes longer until browned and bubbly.
• Enjoy!
• Preparation times may vary.
• I use More Cheese and Bread! I buy a Loaf of French Bread and tear or cube until it is enough for me.
• Also, If you layer the bread it is good also! It makes the bread softer! Yum!

LEFTOVER TURKEY CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Prepare stuffing according to package directions.
• In a medium bowl, mix the sour cream, cream of mushroom soup, cream of celery soup and dry onion soup mix.
• Spread the green beans in a 9x13 inch dish. Top with a layer of turkey. Pour the soup mixture over the turkey. Top with stuffing.
• Bake in the preheated oven 30 minutes, or until browned and bubbly.