3 Cheese Turkey Casserole Recipes

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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

CHEESY TURKEY RICE CASSEROLE



Cheesy Turkey Rice Casserole image

This is a wonderful use of leftover turkey or you could even use chicken. You may also want to add potato chips to the top for some crunch.

Provided by BABYPHAT55

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 1h5m

Yield 6

Number Of Ingredients 11

2 cups cooked rice
1 ½ cups chopped cooked turkey
1 (12 fluid ounce) can evaporated milk
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1 cup frozen mixed vegetables, thawed
½ cup chopped onion
1 (4 ounce) can chopped green chiles
2 eggs, beaten
¼ cup chopped fresh cilantro
3 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  • Combine cooked rice, turkey, evaporated milk, Monterey Jack cheese, Cheddar cheese, mixed vegetables, onion, chopped green chiles, eggs, cilantro, and butter in a large bowl, stirring until thoroughly mixed. Pour into prepared casserole dish.
  • Bake in the preheated oven until casserole is set and top is golden brown, 45 to 50 minutes.

Nutrition Facts : Calories 460.4 calories, Carbohydrate 27.6 g, Cholesterol 158.7 mg, Fat 26.2 g, Fiber 1.8 g, Protein 28.7 g, SaturatedFat 15.3 g, Sodium 607.1 mg, Sugar 7.8 g

TURKEY CASSEROLE



Turkey Casserole image

Great for leftover turkey.

Provided by tlboshoff

Categories     Main Dish Recipes     Casserole Recipes

Time 1h10m

Yield 6

Number Of Ingredients 14

1 cup diced celery
5 tablespoons butter
1 onion, chopped
½ green bell pepper, chopped
6 tablespoons all-purpose flour
1 (10.75 ounce) can cream of mushroom soup
1 (10.75 ounce) can milk
1 (6 ounce) can mushrooms
3 cups diced cooked turkey
1 (4 ounce) jar chopped pimento peppers
½ cup slivered almonds
salt to taste
1 cup soft bread crumbs
1 cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 474.9 calories, Carbohydrate 22.7 g, Cholesterol 102.4 mg, Fat 28.4 g, Fiber 3 g, Protein 32.2 g, SaturatedFat 13 g, Sodium 773.4 mg, Sugar 6.3 g

CHEDDAR TURKEY CASSEROLE



Cheddar Turkey Casserole image

This recipe comes with lots of mass appeal, thanks to its cheesy sauce. Pasta, veggies and leftover turkey combine to create a filling meal. -Steve Foy, Kirkwood, Missouri

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 13

4 cups uncooked spiral pasta
1 garlic clove, minced
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon prepared mustard
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 cups 2% milk
1-1/2 cups shredded cheddar cheese
2 cups cubed cooked turkey
2 cups frozen mixed vegetables, thawed
1/2 cup slivered almonds

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in flour, salt, mustard, thyme and pepper. Gradually stir in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Drain pasta; place in a large bowl. Toss with turkey, vegetables and cheese sauce. , Transfer to a greased 13x9-in. baking dish. Sprinkle with almonds. Bake, uncovered, 35-40 minutes or until heated through.,

Nutrition Facts : Calories 513 calories, Fat 23g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 703mg sodium, Carbohydrate 46g carbohydrate (7g sugars, Fiber 5g fiber), Protein 31g protein.

CHEESY TURKEY CASSEROLE



Cheesy Turkey Casserole image

I came up with this recipe as a result of needing to do something with all the leftover thanksgiving turkey and also having not made it to the store for a while and so ingredients were just what I had on hand. It is very easy! It would be great with some celery or maybe peas added as well.

Provided by CulinaryExplorer

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

8 ounces tri-color spiral pasta (cooked and drained)
12 ounces cream of mushroom soup
1/2 cup reduced-fat mayonnaise
3/4 evaporated milk
1/2 small onion
4 ounces mushrooms
1 teaspoon black pepper
1 pinch salt
1 pinch parsley
1 pinch poultry seasoning
1 pinch sage
1 pinch garlic
1 pinch celery seed
1 1/2 cups cheddar cheese (grated)
1/2 cup monterey jack cheese (grated)
1 -1 1/2 cup turkey (torn up, I used white meat)

Steps:

  • Cook pasta according to directions on box.
  • Preheat oven to 325°F.
  • Mix all ingredients in a casserole dish reserving about a half cup of cheese. It also works best to add the noodles last.
  • Sprinkle the remaining cheese on top.
  • Bake for 30 minutes.
  • Enjoy!

Nutrition Facts : Calories 619, Fat 34.2, SaturatedFat 14.5, Cholesterol 67.6, Sodium 1170.5, Carbohydrate 53.7, Fiber 2.4, Sugar 4.7, Protein 24

3 CHEESE TURKEY CASSEROLE



3 Cheese Turkey Casserole image

Make and share this 3 Cheese Turkey Casserole recipe from Food.com.

Provided by SAHMchef

Categories     Poultry

Time 50m

Yield 1 1/2 Quarts, 6 serving(s)

Number Of Ingredients 13

1 tablespoon butter
2 carrots, cut in 1/2-inch pieces
1/2 sweet onion, diced
1 stalk celery, diced
8 ounces sliced mushrooms
2 cups turkey breast, cooked and diced
8 ounces rotini noodles
1 (10 3/4 ounce) can cheddar cheese soup
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup ricotta cheese
1/2 cup shredded fresh parmesan cheese
1/2 cup plain breadcrumbs
3/4 cup frozen peas, thawed

Steps:

  • In large pot, cook rotini noodles according to directions, making sure not to overcook.
  • In large skillet, heat butter over medium-low heat and add onions, celery and carrots. After Vegetables start to soften (5 minutes), add mushrooms and cook an additional 5 minutes.
  • While vegetables cook, combine 2 types of soup and ricotta cheese in a small bowl.
  • To vegetable in skillet, add peas, turkey, and cooked rotini. Stir in soup mixture.
  • Pour casserole into a 2-quart baking dish, sprinkling Parmesan and breadcrumbs on top.
  • Bake at 350 degrees for 30 minutes, or until hot and bubbly and breadcrumbs are golden brown.

Nutrition Facts : Calories 405.8, Fat 15.3, SaturatedFat 8.1, Cholesterol 38.6, Sodium 978.1, Carbohydrate 50, Fiber 4, Sugar 5.3, Protein 17.4

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