LEFTOVER TURKEY & BISCUIT CASSEROLE
This leftover turkey casserole is filled with chunks of turkey and delicious vegetables in a creamy mushroom sauce, and it's topped with soft fluffy biscuits.
Provided by Little Sweet Baker
Categories dinner
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400F and set aside a 9×13″ baking dish
- In a large bowl, whisk together the condensed soup, milk and flour. Stir in the meat and veggies and season with salt and pepper.
- Pour the mixture into the baking dish and bake for 20 minutes.
- Remove the dish from the oven and top with raw biscuits. Continue baking for another 10-12 minutes or until the biscuits are golden and the filling is bubbling.
Nutrition Facts : Calories 251 calories, Sugar 4 g, Sodium 915.7 mg, Fat 10.2 g, SaturatedFat 3.1 g, TransFat 0.3 g, Carbohydrate 26.7 g, Fiber 2.3 g, Protein 13.2 g, Cholesterol 36.2 mg
TURKEY, MUSHROOM AND CORN MEXICAN CASSEROLE
Rachael Ray's crowd-pleasing casserole is chock full of tender turkey, mushrooms and corn. Get the recipe from Food Network.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the sauce: In a blender or food processor, combine the peppers with the stock, garlic, onions, cilantro and some salt and pepper, then puree. In a saucepot over medium heat, melt the butter, then whisk in the flour. Add the milk and cream and raise the heat a bit. Add the poblano puree and simmer to thicken and cook the sauce, 20 to 25 minutes.
- For the casserole: Heat the EVOO in a large skillet over medium-high heat; add the butter and melt into the oil. Brown the mushrooms, about 10 minutes. Then add the corn and shallots, and cook to lightly brown the corn and soften the shallots, about 5 minutes more. Add the turkey and stock and heat through.
- Char the tortillas over an open flame on a gas burner, or in dry skillet.
- Layer half the turkey, mushrooms and corn in a casserole dish, and top with half the sauce, cheese and a shingled layer of 3 tortillas. Top the tortillas with the remaining turkey, mushrooms and corn, tortillas, sauce and cheese. Cool and store for a make-ahead meal, or bake to serve. Bake at 400 degrees F from room temperature until heated through and brown and bubbly.
MEXICAN CASSEROLE WITH LEFTOVER TURKEY
I made this Mexican turkey casserole for my family the day after Thanksgiving. They gobbled it up. Lol. It's a great change of pace from reheating leftovers, for those who love Mexican food.
Provided by Paige
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 10
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium-high heat. Add onion, cumin, salt, and pepper. Saute until onion is tender, about 5 minutes. Add black beans, shredded turkey, 1 cup salsa, corn, water, and taco seasoning. Mix well. Cover and simmer until flavors meld, about 5 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix remaining 1 cup salsa with cooked rice and spread evenly into the bottom of an ungreased 10x15-inch baking pan. Pour turkey mixture over rice. Layer 1 cup Cheddar cheese over turkey mixture. Top with tortilla chips. Cover loosely with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and top with remaining 1 cup Cheddar cheese. Continue baking until cheese is melted, about 5 minutes more.
Nutrition Facts : Calories 402 calories, Carbohydrate 41.9 g, Cholesterol 57.8 mg, Fat 14.5 g, Fiber 8.1 g, Protein 26.6 g, SaturatedFat 7.2 g, Sodium 1306.6 mg, Sugar 4.8 g
BISCUIT TURKEY BAKE
As a college student, I go for stick-to-your-ribs foods that are also easy on the budget. Here's one that fits the bill. I like to bake this casserole for friends' birthdays. -Stephanie Denning, Mt. Pleasant, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, combine soup, turkey, mushrooms, peas, milk and seasonings. Pour into a greased 8-in. square baking dish; arrange biscuits over top., Bake, uncovered, 20-25 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 327 calories, Fat 13g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 1117mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.
MEXICALI CASSEROLE
If you like Mexican food but are watching your diet, try this tasty bake. It takes advantage of ground turkey and reduced-fat cheese without sacrificing flavor. -Gertrudis C. Miller, Evansville, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large skillet coated with cooking spray, cook turkey, onions and pepper over medium heat until meat is no longer pink and vegetables are tender, breaking up turkey into crumbles, 6-8 minutes. Add garlic; cook 1 minute longer. Drain. Stir in beans, tomatoes, water, rice, olives, chili powder and salt., Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, covered, until rice is tender, 50-55 minutes. Sprinkle with cheese. Bake, uncovered, until cheese is melted, about 5 minutes longer.
Nutrition Facts : Calories 331 calories, Fat 9g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 604mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges
MEXICAN TURKEY NOODLE CASSEROLE
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F. Brush an 8 x 8-inch casserole dish with oil. Set aside.
- In a large skillet over medium heat, heat the oil. Add the raw noodle bundles, and saute turning with a pair of tongs until golden brown on both sides, about 5 minutes. Transfer the noodles and any pieces to a plate.
- Saute the onion in the same skillet, over medium heat, until light golden, about 4 minutes. Add the garlic, ground coriander, oregano, chile powder, and bay leaf, stirring until fragrant, about 30 seconds. Add the tomatoes and the chipotles, increase the heat to high, and cook for 2 minutes, until thickened. Add the broth and noodles to the skillet and season with salt and pepper to taste. Bring to a gentle simmer, lower the heat and cook for 5 minutes, breaking up the noodles with a spoon. Stir in the turkey. Turn the mixture into the casserole dish. Sprinkle the cheese over and cover with foil. Bake for 30 minutes.
- In a small serving bowl, stir together the sour cream and fresh coriander. Serve the casserole with the flavored sour cream and the lime wedges on the side.
BISCUIT TURKEY CASSEROLE
Make this easy and creamy Biscuit Turkey Casserole with leftover turkey. This 30 minute meal will entice even the pickiest eaters to the dinner table!
Provided by Holly
Categories dinner Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Grease an 8x8 baking dish.
- In a large bowl combine all ingredients except for the biscuits.
- Pour into the prepared baking dish and top with the biscuits.
- Bake uncovered for 20-25 minutes or until the biscuits are golden brown in color.
Nutrition Facts : Calories 409 kcal, Carbohydrate 48 g, Protein 15 g, Fat 18 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 30 mg, Sodium 1145 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 13 g, ServingSize 1 serving
MEXICAN BISCUIT CASSEROLE
I found this recipe in Midwest Living Magazine years ago and it has been a family favorite ever since. It's great warmed up in the microwave the next day, too! Note: I often times just use the Bisquick box recipe for biscuits and make a dozen to spread evenly over the casserole. I also have fun cutting them in different shapes on occasion.
Provided by 2bizzy
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- In a large skillet, cook ground beef until brown.
- Drain fat.
- Add taco-seasoning mix according to package directions except use 1/2 cup water.
- Add the undrained kidney beans and drained corn; bring to boiling.
- Meanwhile, combine the biscuit mix and milk, stirring until all is moistened.
- Mix for 30 seconds more.
- Roll dough out on a lightly floured surface to a 1/2 inch thickness.
- Cut with a 2 inch round biscuit cutter, making 10 biscuits.
- Spoon hot meat mixture into a 13x9x2 inch (3 quart rectangular) baking dish and top with cheese.
- Immediately place biscuits on top and bake for 20 minutes or until biscuits are done.
- Remove from oven and let stand for at least five minutes before serving.
TURKEY MEXICAN CASSEROLE RECIPE
This Turkey Mexican Casserole uses common ingredients to turn leftover turkey into a quick and easy meal the whole family will love. It's our favorite casserole!
Provided by Kristen Hills
Categories Main Course
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 9 X 13 inch pan with cooking spray.
- In your bowl, stir together beans, tomatoes, cilantro and cumin.
- Spread 1/2 cup of the enchilada sauce in baking dish.
- Arrange half of the tortellini over sauce.
- Layer with half of the bean mixture, half turkey, half of green onions and half of the olives.
- Pour 1/2 cup enchilada sauce over top.
- Repeat layers.
- Top with remaining enchilada sauce and the cheese.
- Bake uncovered 30 minutes or until thoroughly heated through and lightly browned.
- Let stand 15 minutes before serving.
Nutrition Facts : Calories 300 kcal, Carbohydrate 35 g, Protein 22 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 48 mg, Sodium 848 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving
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