Quick Turkey Casserole Food

TURKEY NOODLE CASSEROLE

Steps:

• Bring a large pot of water to a boilfor your egg noodles. When it boils, salt the water and cook noodles to al dente.
• Preheat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan, and bacon or turkey bacon. Render the bacon fat 2 to 3 minutes, until bacon begins to brown at edges. Add meat and brown it, crumbling it with a wooden spoon. Move the meat over to 1 side of the pan and add mushrooms and onions to the opposite side. Cook mushrooms and onions 3 to 5 minutes, then combine the meat with veggies and season the mixture liberally with salt and pepper, then sprinkle in the ground thyme or poultry seasoning. Cook another 5 minutes then add wine. Deglaze the pan, lifting up pan drippings and bits. Stir in stock and bring to a bubble, then stir in cream and reduce the heat to low. Add nutmeg to sauce and stir. Taste to adjust seasonings.
• Preheat broiler to high. Combine noodles with turkey and sauce. Grease a flameproof casserole dish with a little softened butter nested in a piece of paper towel then transfer the turkey noodle mixture to the dish. Top the casserole with Gruyere then bread crumbs. Place the casserole 8 to 10 inches from the broiler and brown 2 to 3 minutes until cheese is melted and the crumbs are brown. Remove from oven and garnish the casserole with parsley.

QUICK TURKEY TETRAZZINI

Steps:

• Preheat oven to 425 degrees. In a bowl, combine breadcrumbs, 1/4 cup cheese, and 3 tablespoons butter. Season with salt; set aside.
• In a medium saucepan over medium-high heat, toss 1 tablespoon butter with onion, mushrooms, and 1 teaspoon salt. Cover; cook 3 minutes. Remove lid; cook, stirring, 3 minutes more. Transfer to a bowl; add turkey and peas. Set aside. In same pan, whisk stock, remaining butter, and flour. Bring to a boil; reduce heat to a simmer. Whisk until thick, 4 to 5 minutes. Remove from heat; stir in lemon juice, thyme, and remaining 1/2 cup cheese. Season with salt and pepper. Combine sauce, turkey, and noodles in a 9-by-13-inch baking dish; top with breadcrumbs. Bake until golden and bubbling, 13 to 15 minutes. Serve warm.

TURKEY CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil; cook celery at a boil until tender, 5 to 10 minutes; drain.
• Heat butter in a skillet over medium heat; cook and stir onion and bell pepper in the melted butter until softened, 5 to 10 minutes. Whisk flour into onion mixture until the butter and flour form a paste. Add mushroom soup, milk, and mushrooms; cook, stirring occasionally, until mixture is smooth, 5 to 10 minutes.
• Mix turkey, celery, pimento peppers, almonds, and salt into mushroom soup mixture; cook and stir until heated through, about 5 minutes. Pour mixture into a 2-quart casserole dish; top with bread crumbs and Cheddar cheese.
• Bake in the preheated oven until casserole is bubbling and cheese is melted, 30 to 40 minutes.

GROUND TURKEY CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium-high heat, saute the ground turkey for 5 to 10 minutes, or until browned. Drain the turkey, stir in the tomato sauce and sugar, and set aside. In a medium bowl, combine the sour cream and cream cheese. Mix well and set aside.
• Cook noodles according to package directions. Place them into a 9x13-inch baking dish, then layer the turkey mixture over the noodles. Then layer the sour cream mixture over the turkey, and top with cheese.
• Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes, or until cheese is melted and bubbly.

QUICKY GROUND TURKEY OR BEEF CASSEROLE

Steps:

• Preheat oven to 425.
• Brown and drain ground beef. Add in garlic, oregano, tomato sauce, salt and pepper.
• Cook noodles according to package while beef mixture simmers. Drain noodles and return to pot. Stir in sour cream.
• In buttered dish, layer noodles, beef mixture and cheese.
• Bake for 20 minutes or until cheese is completely melted.

SOUTHWESTERN TURKEY CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine the chicken soup, mushroom soup, chile peppers and sour cream.
• Line the bottom of a 9x13 inch baking pan with corn tortillas. Follow with a layer of turkey. Pour soup mixture over turkey, sprinkle with 1/2 of the cheese. Repeat layers and top with cheddar cheese. Bake for 30 to 45 minutes or until cheese is browned and bubbly.

AMISH TURKEY CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch casserole dish with cooking spray.
• Melt butter in a skillet over medium-high heat. Add carrots, celery, and onion and saute until softened, about 5 minutes. Add cubed turkey, stuffing, turkey broth, salt, pepper, garlic, and thyme. Stir to combine and transfer into the prepared casserole dish.
• Melt 1 tablespoon butter in a saucepan over medium-high heat for the sauce. Stir in flour and mix until a paste forms. Pour in 1 cup turkey broth and season with salt, thyme, onion, garlic, pepper, and poultry seasoning. Stir to combine and pour over the turkey mixture.
• Bake in the preheated oven, uncovered, for 30 minutes. Remove and top with fresh bread crumbs. Melt remaining butter and drizzle over the bread crumbs.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil casserole until bread crumbs are golden and toasted, about 2 minutes. Serve immediately.

EASY TURKEY CASSEROLE

Steps:

• In large pot, cook noodles according to package directions; drain.
• Add all other ingredients, except for potato chips, and mix.
• Add small amount of additional milk if needed until creamy.
• Pour into buttered 2 quart casserole and sprinkle with potato chips on top.
• Bake for 350 for 25-30 minutes.

QUICK TURKEY CASSEROLE

Steps:

• In a nonstick skillet, cook onions and sugar in butter and oil over low heat for 15-20 minutes or until onions are golden brown, stirring frequently. Meanwhile, place cream cheese in a shallow microwave-safe bowl; cover and microwave on high for 20-30 seconds or until softened. Add soup; stir until blended. Add the rice, turkey, parsley, salt and pepper. Cover and microwave on high for 3-4 minutes or until heated through. Toss onions with cornflake crumbs; arrange over turkey mixture. Sprinkle with paprika. Microwave, uncovered, on high for 1-2 minutes or until topping is heated through.

QUICK & EASY TURKEY CASSEROLE

Steps:

• Cook the rice. Mix in corn.
• Mix remaining ingredients.
• In a casserole dish, layer the rice mixture and then the turkey mixture.
• Bake at 350 for 30 minutes.

CREAMY TURKEY CASSEROLE

Steps:

• In a large bowl, combine the soups, cheese and mayonnaise.
• Stir in the turkey, broccoli, rice, water chestnuts and mushrooms.
• Transfer to a greased 13-in.
• x 9-in.
• x 2-in.
• baking dish.
• Bake, uncovered, at 350 degrees for 30 minutes; stir.
• Sprinkle with croutons.
• Bake 8-12 minutes longer or until bubbly.