Cheddar Turkey Casserole Recipe 475

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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

TURKEY CHEDDAR CASSEROLE



Turkey Cheddar Casserole image

This is an awesome comfort food casserole! It's also a great way to get the kids to eat their vegetables.

Provided by mydesigirl

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

8 ounces medium egg noodles
10 ounces broccoli spears, frozen
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon mustard, prepared
1 1/2 cups cheddar cheese, shredded
2 cups turkey breast, cooked and cubed

Steps:

  • Cook the noodles and the broccoli according to their package's directions.
  • Drain each one.
  • Cut the broccoli into flowerets and chop the stalks;set aside.
  • Melt butter in a heavy saucepan over low heat,add flour,stirring until smooth.
  • Cook 1 minute,stirring constantly.
  • Gradually add milk,cooking over medium heat,stirring constantly until mixture is thickened and bubbly.
  • Add salt,pepper and mustard;stir well.
  • Remove from heat and stir in cheese until melted.
  • Place 1/2 of the noodles in a greased 11x7 inch baking dish.
  • Top with broccoli,reserving some of the flowerets, and turkey;place remaining noodles on top.
  • Pour cheese sauce over all evenly.
  • Arrange the flowerets on top,gently pushing them into sauce.
  • Cover and bake at 350* for 30 minutes or until hot and bubbly.

Nutrition Facts : Calories 299.6, Fat 19.1, SaturatedFat 11.6, Cholesterol 67.4, Sodium 663.8, Carbohydrate 19.8, Fiber 1.8, Sugar 1.1, Protein 13.2

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 RECIPE - (4.7/5)



Cheddar Turkey Casserole Recipe - (4.7/5) image

Provided by carvalhohm

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 (6 ounces) shredded cheddar cheese
2 cups cubed cooked turkey
2 cups frozen mixed vegetables, thawed
1/2 cup slivered almonds

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in the flour, salt, mustard, thyme and pepper. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Drain pasta; place in a large bowl. Toss with turkey, vegetables and cheese sauce. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Serve immediately or before baking, cover and freeze casserole for up to 3 months. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions. Yield: 6 servings. Nutritional Facts 1-1/3 cups equals 513 calories, 23 g fat (12 g saturated fat), 87 mg cholesterol, 703 mg sodium, 46 g carbohydrate, 5 g fiber, 31 g protein.

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