Turkey Vegetable Casserole Food

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.

TURKEY VEGGIE CASSEROLE

Steps:

• Preheat oven to 375°F.
• Cook turkey with 1 tsp salt in skillet until cooked through.
• Add 1 cup chicken broth, broccoli, carrots, onion, 1 tsp salt and parsley. Cook on med-high heat.
• Stir frequently, cooking until liquid is reduced. (About 10 minutes).
• Transfer meat mixture to casserole dish and mix in the sour cream and cheddar cheese.
• Bake uncovered for 15 minutes.

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.

VEGGIE TURKEY CASSEROLE

Steps:

• In a large bowl, combine all the ingredients. Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Stir before serving.

TURKEY, POTATO, AND ONION CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Place potatoes into a large pot and cover with lightly salted water; bring to a boil over medium heat. Cook until barely tender, 4 to 5 minutes. Drain and place in the prepared baking dish with turkey on top.
• Heat oil in a 10-inch skillet over medium heat. Add onion slices; cook, stirring, until barely tender, 4 to 5 minutes. Separate into rings and place evenly on top of turkey.
• Melt butter in the same skillet over medium heat. Stir in flour and allow to bubble. Cook, stirring, about 3 minutes. Stir in turkey stock and return to a boil. Stir constantly for 3 to 4 minutes, then remove from heat. Stir in Parmigiano-Reggiano cheese until melted, then stir in sour cream and pepper. Adjust seasoning if desired. Pour skillet contents into the baking dish, gently shaking the dish to settle the contents. Sprinkle bread crumbs evenly over top.
• Bake in the center rack of the preheated oven until bubbly, about 30 minutes.
• Garnish with parsley and serve warm.

SLOW COOKER TURKEY AND VEGETABLES

Steps:

• Sprinkle the turkey thigh cubes with salt and black pepper, and place into a slow cooker. Pour the diced tomatoes over the turkey, and follow with the artichoke hearts in a layer. Place the parsnips, baby carrots, yellow squash, and green bell pepper into the cooker, and pour in the chicken broth to cover. Place the bouillon cubes into the broth. Cover, and cook on Low for 8 to 10 hours. Pour in the garbanzo beans in the last hour. Garnish with fresh dill.

THANKSGIVING TURKEY VEGETABLE LEFTOVER CASSEROLE

Steps:

• Put margarine or butter in non stick skillet and melt. Add flour and whisk till smooth. Add onion and saute. Add broth and milk and bring to a bubble. Add vegetables, turkey, salt and pepper to the skillet mixture.
• Take mixture and transfer to a large pie or small casserole dish.
• Add mashed potatoes to either a large gallon size baggie, cut edge of one end to create a tip or to a pastry bag and use a nice large sized tip.
• Squeeze out the mashed potatoes onto the top of mixture creating small tear drops all across the entire top.
• Put dish in oven on broil. Take out once the tips of the potatoes are browned.
• Let cool for 15 minutes.
• Enjoy!

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.

TURKEY-VEGETABLE CASSEROLE

Steps:

• Preheat oven to 450°F In a large microwave-safe bowl combine vegetables, gravy, and the 1 teaspoon sage. Cover with vented plastic wrap; microwave 4 to 6 minutes more or until stew is heated through and vegetables are tender, stirring occasionally. In a small bowl combine pepper and nutmeg; set aside.
• Spoon stew into four 14- to 16-ounce casserole. Top with apple and, if desired, fresh sage. Drizzle with melted butter and sprinkle with nutmeg mixture. Bake uncovered, for 10 minutes or until bubbly and apple slices begin to brown.