Slow Cooker Turkey Rotini Casserole Food

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CREAMY TURKEY CASSEROLE



Creamy Turkey Casserole image

Turkey Casserole is creamy, comforting, and quick to make!

Provided by Holly Nilsson

Categories     Casserole     Dinner     Entree     Main Course     Turkey

Time 1h10m

Number Of Ingredients 13

3 cups uncooked penne (or medium pasta)
3 tablespoons butter
1 onion ( finely diced)
8 ounces mushrooms (sliced)
2 cloves garlic (minced)
10 ¾ ounces condensed cream of chicken soup
1 ⅓ cups milk
½ teaspoon seasoned salt
½ teaspoon dried basil
1 cup havarti cheese (or swiss cheese, shredded )
3 cups cooked turkey
¼ cup seasoned bread crumbs
2 tablespoons butter (melted)

Steps:

  • Heat oven to 375°F. Combine topping ingredients and set aside.
  • Cook pasta al dente according to package directions.
  • Cook onion, mushrooms, and garlic in butter until tender, about 5 minutes.
  • In a large bowl combine soup, mushroom mixture, milk, seasonings, and ½ of the cheese. Fold in turkey and pasta.
  • Spread into a 9x13 casserole dish, top with remaining cheese, and sprinkle with topping.
  • Bake 30-35 minutes or until hot and bubbly.

Nutrition Facts : Calories 393 kcal, Carbohydrate 13 g, Protein 26 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 102 mg, Sodium 1080 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

LEFTOVER TURKEY CASSEROLE



Leftover turkey casserole image

This one pot stew uses up all your roast dinner leftovers in one go and has a great honey mustard tang

Provided by Sarah Cook

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 10

2 onions, finely chopped
1 eating apple, cored and chopped
2 tbsp olive oil
1 tsp dried sage, or 5 sage leaves, chopped
2 tbsp plain flour
300ml vegetable or chicken stock
2 tbsp wholegrain mustard
2 tbsp runny honey
400g-500g leftover turkey, shredded
about 350g leftover roasted vegetables like roast potatoes, parsnips, celeriacs and carrots, chunkily diced

Steps:

  • Fry the onion and apple in the oil until softened in a casserole or deep pan. Stir in the sage for 1 min, then stir in the flour. Gradually stir in the stock followed by the mustard and honey.
  • Bring up to a simmer and stir in the turkey and roast veg. Cover and gently simmer for 15 mins until turkey is piping hot. Season and eat with mash or jacket potatoes.

Nutrition Facts : Calories 411 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 0.8 milligram of sodium

FELIX'S GROUND TURKEY AND ROTINI CASSEROLE



Felix's Ground Turkey and Rotini Casserole image

This can easily be adapted to whatever you happen to have in the house, since that's how I made it up tonight for dinner. I'm sure it would also work with ground beef (omit the olive oil). Most people will probably have to add some salt, but we've been on a low sodium diet for so long that what came in the canned goods was more than plenty for us. You could easily spice this up by using your favourite hot sauce or some Cajun seasoning in place of the chili powder (or in addition to it).

Provided by Felix4067

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 lb ground turkey
1/2 cup onion, chopped
1/2 teaspoon garlic powder
1 teaspoon chili powder
1 (15 1/2 ounce) can kidney beans
1 (4 ounce) can mushrooms
1 (6 ounce) can sliced black olives
2 cups cooked whole wheat rotini
8 ounces extra-sharp cheddar cheese, grated
1 (26 ounce) jar spaghetti sauce (I used onion and mushroom)
1/2 cup grated parmesan cheese (from a can)

Steps:

  • Preheat oven to 350F; heat olive oil in a large skillet.
  • Add ground turkey and onion to skillet, season with garlic powder and chili powder and brown, about 8 minutes. Drain excess liquid.
  • Drain and rinse kidney beans; drain mushrooms and black olives.
  • Spray a 3-quart casserole dish with cooking spray; spread 1/3 of spaghetti sauce in bottom of casserole.
  • Layer the cooked and drained pasta and the meat/onion mixture, then another 1/3 of the spaghetti sauce.
  • Layer the kidney beans, mushrooms, black olives and cheese; cover with remaining spaghetti sauce.
  • Bake at 350F for about 35 minutes or until heated through; sprinkle grated parmesan on top and bake an additional 5 minutes.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 643.4, Fat 30.6, SaturatedFat 12.4, Cholesterol 106.8, Sodium 1531.2, Carbohydrate 56.5, Fiber 8, Sugar 14.1, Protein 38.3

SLOW-COOKER ITALIAN SAUSAGES AND PEPPERS WITH ROTINI



Slow-Cooker Italian Sausages and Peppers with Rotini image

Easily enhance jarred pasta sauce with Italian sausages, garlic, peppers and onion.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h15m

Yield 6

Number Of Ingredients 9

Reynolds™ Slow Cooker Liners
1 package (19.5 oz) turkey Italian sausages, cut into 1-inch pieces
1 cup finely chopped sweet onion
4 cloves garlic, finely chopped (2 teaspoons)
2 medium yellow bell peppers, cut into 1/2-inch pieces
2 medium red bell peppers, cut into 1/2-inch pieces
1 jar (26 oz) tomato pasta sauce
4 1/2 cups uncooked rotini pasta (12 oz)
6 tablespoons shredded Parmesan cheese

Steps:

  • Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl. In cooker liner, mix all ingredients except pasta and cheese.
  • Cover; cook on Low heat setting 6 to 8 hours.
  • Cook and drain pasta as directed on package. Serve sausage mixture over pasta; sprinkle with Parmesan cheese.

Nutrition Facts : Calories 630, Carbohydrate 86 g, Cholesterol 60 mg, Fat 1/2, Fiber 6 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1840 mg, Sugar 18 g, TransFat 0 g

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