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
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.
TURKEY NOODLE CASSEROLE
A great casserole to make with Thanksgiving or Christmas turkey leftovers. The hint of curry really makes this recipe great! Adapted from a recipe by Diana Rattray.
Provided by CKITCHING
Categories Main Dish Recipes Casserole Recipes Turkey
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart baking dish.
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
- At the same time, melt butter in a saucepan over medium heat. Add mushrooms, onion, and garlic; saute until tender, 5 to 7 minutes. Add condensed soup, leftover gravy, milk, curry powder, poultry seasoning, and salt; cook and stir until well blended and hot, about 5 minutes.
- Combine cooked egg noodles, turkey, and peas in the prepared baking dish. Pour hot soup mixture over top and sprinkle with Cheddar cheese.
- Bake in the preheated oven until hot and bubbly, 25 to 30 minutes.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 42.3 g, Cholesterol 85.6 mg, Fat 15.4 g, Fiber 3.3 g, Protein 24.4 g, SaturatedFat 6.6 g, Sodium 616.1 mg, Sugar 4.8 g
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.
TURKEY MACARONI BAKE
"A co-worker gave me this recipe when we were discussing quick-and-easy ways to use leftover turkey," recalls Cherry Williams of St. Albert, Alberta. "The mild cheesy casserole is a hit with my family. And it doesn't get much easier than this...you don't even have to cook the macaroni first!"
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, combine turkey, macaroni, 1-1/2 cups cheese, soup, milk, mushrooms and pepper. Pour into a greased 2-qt. baking dish. , Cover and bake until macaroni is tender, 60-65 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake until cheese is melted, 5-10 minutes longer.
Nutrition Facts : Calories 359 calories, Fat 18g fat (11g saturated fat), Cholesterol 85mg cholesterol, Sodium 804mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.
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