Overnight Turkey Casserole Food

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OVERNIGHT TURKEY CASSEROLE



Overnight Turkey Casserole image

Folks who love turkey will appreciate the flavor of this golden casserole. I love that I can make it day ahead and just pop it from the refrigerator to the oven. Add a baked potato and a salad and you're all set! -Monica Waletzko, Reedsburg, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients 14

2 tablespoons butter
1/2 pound sliced fresh mushrooms
6 slices white bread
4 cups cubed cooked turkey
1/2 cup mayonnaise
1 can (8 ounces) sliced water chestnuts, drained and chopped
6 ounces sliced Monterey Jack cheese
6 slices process American cheese
3 large eggs
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/2 cups 2% milk
2/3 cup dry bread crumbs
1/4 cup butter, melted

Steps:

  • In a large skillet, heat butter over medium-high heat; saute mushrooms until tender. Cool completely. In a small bowl, mix mayonnaise and water chestnuts., Place bread in a single layer in a greased 13x9-in. baking dish; spread with mayonnaise mixture. Top with mushrooms. Layer with cheeses. In a bowl, whisk together eggs, soups and milk; pour over top (dish will be full). Refrigerate, covered, overnight., To serve, preheat oven to 350°. Remove casserole from refrigerator while oven heats., Bake, uncovered, until bubbly and heated through, about 1 hour. Toss bread crumbs with melted butter; sprinkle over top. Bake until lightly browned, 8-10 minutes.

Nutrition Facts : Calories 429 calories, Fat 26g fat (11g saturated fat), Cholesterol 130mg cholesterol, Sodium 852mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.

CHEESY OVERNIGHT BACON AND EGG BREAKFAST CASSEROLE



Cheesy Overnight Bacon and Egg Breakfast Casserole image

Yummy and simple. I skipped the overnight part and cooked immediately. Feel free to substitute cooked ham or sausage or kielbasa or half and half instead of bacon. Recipe courtesy of The Food Charlatan.

Provided by AmyZoe

Categories     Breakfast

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 12

16 ounces cheese, shredded (whatever cheese you desire or cheeses)
1 tablespoon flour
1 lb bacon, cooked and crumbled
12 eggs
1 cup milk
1 1/2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon seasoning salt
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika

Steps:

  • Spray a 9x13 inch casserole dish with nonstick spray or grease with butter.
  • Place the shredded cheese in the dish and sprinkle with a tablespoon of flour. Toss together with your fingers to distribute evenly.
  • Sprinkle bacon evenly over cheese.
  • Beat the eggs, milk, salt, pepper, seasoned salt, dry mustard, onion, garlic, and paprika.
  • Pour over the bacon and cheese.
  • Cover and refrigerate overnight.
  • Preheat oven to 325 and bake uncovered for 45 minutes or until the center is set and the top has browned.
  • Let stand for 5 minutes before cutting and serving.

Nutrition Facts : Calories 579.6, Fat 47.7, SaturatedFat 20.3, Cholesterol 358.2, Sodium 1578.7, Carbohydrate 8.1, Fiber 0.1, Sugar 0.3, Protein 28.3

OVERNIGHT CASSEROLE



Overnight Casserole image

Macaroni, eggs, cheese and dried beef combine in a creamy soup mixture. This is a delicious casserole that you prepare the night before, then just pop it in the oven for an hour to bake.

Provided by Vic

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h15m

Yield 10

Number Of Ingredients 8

2 cups small seashell pasta
4 hard-cooked eggs, chopped
½ pound Cheddar cheese, cubed
1 pinch ground black pepper
2 cups milk
2 (10.75 ounce) cans condensed cream of mushroom soup
1 onion, chopped
1 ½ pounds dried beef, torn in pieces

Steps:

  • Combine the macaroni, eggs, cheese, pepper, milk, soup, onion and beef in a 9x13 inch baking dish. Mix well, cover and refrigerate overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake casserole, covered, at 350 degrees F (175 degrees C) for 1 hour.

Nutrition Facts : Calories 385.9 calories, Carbohydrate 26.2 g, Cholesterol 155.9 mg, Fat 15.9 g, Fiber 0.9 g, Protein 35.1 g, SaturatedFat 7.6 g, Sodium 2483.9 mg, Sugar 6.6 g

OVERNIGHT TURKEY CASSEROLE



Overnight Turkey Casserole image

This quick delicious casserole is great for that "I'm so glad the hustle of Thanksgiving is over"- pop this in the oven - set back and relax!

Provided by Pat Duran

Categories     Casseroles

Time 1h15m

Number Of Ingredients 11

2 1/2 c turkey dressing
3/4 c chopped green onions, some tops too
3 c chopped turkey
1/2 c cranberry relish
3/4 c salad dressing
1/2 tsp salt
1/2 tsp pepper
3 large eggs, beaten
2 1/4 c milk
10 can(s) cream of chicken soup
1 c mexican blend shredded cheese

Steps:

  • 1. In a sprayed or buttered 9x13-inch baking dish. spread the dressing. Mix the onion, diced turkey, salad dressing, salt and pepper and cranberry relish. Spread this mixture evenly over dressing. Mix together eggs and 1 1/4 cups milk and pour over turkey mixture; refrigerate overnight. Next morning,combine the soup and the 1 c. milk blending well and pour over mixture. Bake at 325^ for 45 minutes to 1 hour. The last 15 minutes of baking sprinkle cheese evenly over top. YUM!

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