Turkey Potluck Casserole Food

RANCHERO TURKEY CASSEROLE | RECIPE

Steps:

• Preheat the oven to 375° and have ready a greased 9x13" casserole dish.
• Place a large pot of heavily salted water over high heat. Once the water comes to a boil, add the pasta and cook to al dente according to package instructions. Strain and add to casserole dish.
• Add 2 tablespoons of oil to a large saute pan or Dutch oven and allow to come to temperature. Add turkey and taco seasoning, and break apart the meat, sautéing about 6-8 minutes, or until cooked through. Remove the turkey from the pan using a slotted spoon and disperse evenly over pasta.
• Add 1 tablespoon of oil to the pan, followed by the diced onions and jalapeños. Saute for 6-8 minutes, or until softened. Add in the tomatoes, salt, pepper, cumin, and paprika. Stir to combine and carefully pour over the pasta and turkey.
• Add half of the cheese to the casserole and gently stir everything to combine. Scatter the remaining cheese across the top and bake, uncovered for 20 minutes, or until the cheese has melted and the casserole is hot all the way through. Serve and enjoy.

TURKEY CLUB ENCHILADA CASSEROLE

Steps:

• Coarsely chop the turkey meat and pulse process in a food processor into a fine chop.
• Heat a large, deep skillet over medium to medium-high heat with the EVOO, a couple turns of the pan. Add the bacon and render until crispy. Add the garlic, chiles and onions. Season with cumin and some pepper. Saute until tender, about 10 minutes. Add the turkey, cilantro, tomatoes and lime juice. Then add the gravy or stock to moisten. Warm through and season with salt. Remove from the heat.
• Char the tortillas and blister in a hot dry skillet or over an open flame on a gas burner, 30 to 40 seconds per side.
• In a sauce pot over medium heat, melt the butter. Then whisk in the flour and cook for 1 minute. Whisk in the milk, and season with salt and pepper. Cook the mixture until it thickens and coats the back of a spoon. Stir in two-thirds of the cheese to melt, then stir in the green chiles.
• Fill the tortillas with the turkey and bacon mixture and arrange in a large baking dish. Pour the sauce evenly over the enchiladas. Then top with the remaining cheese. Cool and store for a make-ahead meal.
• To bake the enchiladas, bring to room temperature and preheat the oven to 400 degrees F. Bake the enchiladas until brown and bubbly, about 40 minutes if from the fridge, or 20 to 25 minutes if still warm from the initial preparation.
• Serve and top the enchiladas with lettuce, avocado, lime, tomatoes, onions and creme fraiche.

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.

MEXICAN TURKEY NOODLE CASSEROLE

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.

POTLUCK CORDON BLEU CASSEROLE

Steps:

• In a large bowl, combine the turkey, ham and cheese; set aside. In a large saucepan, saute onion in butter until tender. Add flour; stir until blended. Gradually add cream, stirring constantly. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the dill, mustard and nutmeg. Remove from the heat and pour over meat mixture. , Spoon into a greased 13x9-in. baking dish. In a small bowl, combine the bread crumbs, butter and dill. Stir in cheese and walnuts. Sprinkle over casserole. , Bake, uncovered, at 350° for 30 minutes or until heated through.

TURKEY/HAM BAKE WITH BROCCOLI

Steps:

• Preheat oven to 350 deg.
• In a small saucepan, melt butter over low heat. Add green onions; saute for about 1 minute.
• Add flour, cook, stirring, for 1 minute longer.
• Slowly stir in half-and-half and chicken broth.
• Simmer, stirring for about 10 minutes, until smooth and thickened.
• Add swiss cheese, mustard, salt and pepper. Stir until cheese is melted.
• Arrange cooked broccoli in a buttered 8x10 inch shallow baking dish. Place sliced turkey and ham over broccoli. Sprinkle with parmesean cheese and paprika.
• Bake at 350 deg. for 15 minutes.

TURKEY POTLUCK CASSEROLE

Steps:

• Set oven to 350 degrees /Grease a 2-quart casserole dish. Combine 2 tbsp melted butter with paprika and add the crushed Rice Krispies; mix and set aside. /Melt 3 tbsp butter in a medium saucepan over low heat. /Whisk in flour, garlic powder (if using) and black pepper and thyme (if using); gradually add half and half cream, whisking constantly until smooth. /Raise heat to medium; cook until bubbly and thickened, stirring constantly Add in shredded cheese and Parmesan cheese, stirring until melted. /Remove from heat; stir in rice, parsley, chopped turkey and peas. /Pour into prepared casserole dish. Sprinkle cereal mix evenly over top. /Bake for 20-25 minutes, or until thoroughly heated and bubbly.

CREAMY TURKEY NOODLE CASSEROLE

Steps:

• Gather the ingredients.
• Heat the oven to 350 F and butter a 2-quart baking dish.
• Combine the thawed peas in a large bowl with the diced cooked turkey and cooked noodles.
• Melt the 2 tablespoons of butter in a medium saucepan. Add the onion and mushrooms and cook, stirring, until tender.
• Blend in soup, milk, and seasonings. Continue cooking, stirring frequently, until well blended and hot.
• Pour the soup mixture over the turkey and noodle mixture and blend thoroughly.
• Turn the noodle mixture into the prepared baking dish and top with shredded cheese.
• Bake in the preheated oven for about 25 to 30 minutes, until hot and bubbly.

CHEESY RICE CASSEROLE WITH TURKEY

Steps:

• Preheat the oven to 350 degrees F.
• Place the turkey breast on a parchment paper-lined baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Bake until the turkey is done, about 25 minutes. Remove from the oven and let cool 5 minutes, then dice.
• Melt 4 tablespoons butter in a small saucepan over medium heat. Add the flour and cook until it bubbles and begins to smell nutty, about 2 minutes. Slowly whisk in the chicken stock and half-and-half. Bring to a boil and cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Set aside.
• Heat the oil in a large, deep skillet over medium-high heat. Add the onion, Brussels sprouts, carrots and bell pepper and sauté until the vegetables begin to become tender, about 5 minutes. Season with 1/2 teaspoon each salt and pepper.
• Combine the vegetables, rice, turkey, white Cheddar and 1 cup yellow Cheddar in a large bowl. Spoon the mixture into a lightly greased 9-by-13-inch baking dish. Melt the remaining 4 tablespoons butter in a small bowl or microwave-proof glass measure, then add the panko and stir to combine. Sprinkle over the top along with the remaining cup yellow Cheddar.
• Cover the casserole with aluminum foil and bake for 30 minutes. Uncover and bake until the liquid is absorbed, the rice is tender and the cheese is melted, about 15 more minutes.