Turkey And Bean Casserole Food

GREEN BEAN AND TURKEY CASSEROLE

Steps:

• Heat oven to 375°F. In 2-quart saucepan, mix turkey, green beans, soup and 1/3 cup of the milk. Cook over medium heat 6 to 8 minutes, stirring occasionally, until mixture is hot.
• Make mashed potatoes in microwave as directed on box using water, remaining 2/3 cup milk, butter, salt and mashed potato mix.
• Remove turkey mixture from heat. Stir in cheese until melted. Pour into ungreased 2-quart casserole. Top with mashed potatoes.
• Bake uncovered 10 minutes. Sprinkle with onions; bake 3 to 5 minutes longer or until mixture is bubbly and onions are warm.

WHOLE-GRAIN BEAN AND TURKEY CASSOULET

Steps:

• Preheat the oven to 400 degrees F. Spray a 3-quart casserole dish with cooking spray; set aside.
• Cut a 12-inch square of cheesecloth, lay it flat and place the onion, celery, parsley, thyme, garlic, bay leaf and cloves in the center. Tie opposite corners of the cloth to make a packet; set aside.
• Mix the breadcrumbs and melted butter together in a small bowl until the breadcrumbs are coated with the butter; set aside.
• Heat the oil in a large Dutch oven or pot over medium heat. Add the kielbasa and cook, stirring occasionally, until browned and crisp around the edges, 8 to 10 minutes. (Take care not to let the kielbasa drippings burn; reduce the heat to medium-low if necessary.) Remove the kielbasa and set aside. Add the broth to the pot and scrape up any browned bits. Increase the heat to medium-high. Add 5 cups water; stir in the farro and 1/2 teaspoon salt and nestle the cheesecloth packet in the liquid. Bring to a boil, then partially cover and reduce the heat to simmer. Cook the farro, stirring occasionally, until tender, about 1 hour (it will just be visible above the liquid). Discard the cheesecloth packet. Stir in the beans, tomatoes, 1/2 cup water, wine, browned kielbasa, 1 1/2 teaspoons salt and a few grinds of black pepper and bring to a medium boil; cook until much of the liquid has been absorbed and the beans and farro are visible above the liquid, about 10 minutes.
• Carefully transfer the mixture to the prepared casserole dish and top with the buttered breadcrumbs. Bake until golden brown and bubbling around the edges, 15 to 20 minutes. Serve hot.

TURKEY BEAN BAKE

Steps:

• In a large skillet, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. , Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

TURKEY AND BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Cook the turkey, pepper, onion and spices in a large skillet over medium heat until meat is no longer pink. Stir in the tomato sauce, stewed tomatoes and salsa; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, breaking up tomatoes with the back of a spoon. Stir in beans; heat through., Spread 1 cup meat mixture into a greased 13x9-in. baking dish. Top with 4 tortillas. Spread with half the remaining meat mixture; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat mixture., Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until bubbly and cheese is melted, 5-10 minutes longer. Let stand for 10 minutes. If desired, serve with toppings. Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with toppings.

SECOND DAY TURKEY AND STRING BEAN POT PIES

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl lightly blend leftover green bean casserole with milk, stock and turkey. Using the puff pastry, cut out 6 (4-inch) disks from each sheet. Lightly press the disks into the bottom and up the sides of 6 (1-cup) muffin tins, leaving about 1/2-inch crust over the edge to secure the top. Press the tines of the fork into the bottom and the sides to dock the pastry. Fill each cup level with the top and cover with another cut circle. Secure the edges by pinching together. Cut a small hole in the top for steam. Bake for 30 minutes or until crust is golden brown.

TURKEY BEAN CASSEROLE

Steps:

• Soak beans overnight in plenty of cold water.
• Drain then put into a large pot and cover with fresh water.
• Add the carrots, half the onion and the bouquet garni.
• Bring to a boil, cover, reduce the heat and simmer for 45 minutes until the beans are tender.
• Drain, reserving the beans and 150ml or 1/4 pint of the cooking water.
• Discard the vegetables.
• Heat the oil in the pot and cook the rest of the onion for 5 minutes.
• Add the chilli and garlic and cook for a further minute until softened.
• Add the turkey and fry for five minutes, then add the peppers and courgettes.
• Season well, cover and cook for five minutes until the vegetables are slightly softened.
• Add the tomatoes and tomato paste.
• Cover and bring to a boil.
• Add the beans and the reserved cooking liquid.
• Season again, then cover and simmer for 15 minutes.
• Ladle into bowls and garnish with basil leaves.

CREAMY TURKEY CASSEROLE

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.

TURKEY AND BEAN TACO CASSEROLE

Steps:

• Brown the turkey.
• Add the celery and peppers and cook until tender.
• Mix in the spinach, beans, salsa, and taco mix and simmer 15 minute
• Pour into a casserole and top with green onions, half the tomatoes, and cheese. Bake at 350 for 20-30 minute.
• Add remaining ingredients over the top and serve with chips, or on tortillas.

CHEESY TURKEY & GREEN BEAN CASSEROLE

Steps:

• Heat oven to 375°F.
• Mix hot water and butter in large bowl until butter is melted. Add stuffing mix; stir just until moistened. Let stand 5 min.
• Combine soup, cheese and milk in 2-qt. casserole. Stir in turkey and green beans. Top with stuffing.
• Bake 30 min. or until heated through.

TURKEY, BEAN AND TATER TOTS CASSEROLE

Steps:

• Heat oven to 350ºF.
• Cook turkey and onions in large nonstick skillet on medium heat until turkey is done, stirring frequently. Meanwhile, drain lima and green beans, reserving drained liquid.
• Add ketchup, sugar, vinegar, chili powder and reserved drained bean liquid to turkey mixture in skillet; mix well. Bring to boil, stirring occasionally. Meanwhile, combine all beans (including drained lima and green beans) in 13x9-inch baking dish sprayed with cooking spray.
• Spoon turkey mixture over bean mixture.
• Bake 1 hour 10 min. or until heated through, topping with TATER TOTS after 40 min.

TURKEY AND BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Cook turkey, onions, chile powder and cumin in large nonstick skillet until turkey is done, stirring occasionally. Remove from heat. Stir in beans and chiles.
• Mix sour cream, flour and garlic powder until blended.
• Cover bottom of 13x9-inch baking dish sprayed with cooking spray with 4 tortillas, cutting as necessary to fit; top with layers of half each of the turkey mixture, sour cream mixture and enchilada sauce. Repeat layers. Cover with foil. Refrigerate 2 hours.
• Heat oven to 350°F. Bake casserole (covered) 35 to 40 min. or until heated through. Sprinkle with cheese; bake 5 min. or until melted. Sprinkle with cilantro.