Crispy Onion Turkey Casserole Recipe 45

HOMEMADE GREEN BEAN CASSEROLE WITH CRISPY LEEKS

Steps:

• 1 Bring a large pot of water to a boil over high. Add green beans; return to a boil, and cook 2 minutes. Drain green beans, and rinse under cold running water to cool. Spread in a single layer on paper towels to drain. Let stand at room temperature until completely dry, about 45 minutes.
• 2 Meanwhile, heat olive oil in a large skillet. Add onion, and cook, stirring often, until softened, about 8 minutes. Add garlic and wine, and cook until most of the wine evaporates, about 2 minutes. Sprinkle flour over onion mixture, and cook, stirring constantly, 1 minute. Add milk, and bring to a simmer, stirring constantly. Cook, stirring constantly, until thickened, about 2 minutes. Stir in cream cheese, salt, pepper, and nutmeg until smooth.
• 3 Transfer green beans to a lightly greased 13- x 9-inch baking dish. Pour milk mixture evenly over green beans, and stir to coat. Spread in an even layer; cover with aluminum foil. Chill until ready to bake, up to 1 day ahead.
• 4 Preheat oven to 350u00b0F. Remove casserole from refrigerator while oven preheats. Bake, covered, until hot and bubbly around the edges, about 1 hour.
• 5 While beans bake, cut leeks in half lengthwise; cut each half into 2- to 3-inch pieces. Thinly slice into long strips (about 2 cups thin strips). Heat canola oil in a small saucepan over medium-high to 350u00b0F. Fry leeks in hot oil, in 2 to 3 batches, until golden, 1 to 2 minutes per batch. Remove with a slotted spoon, and drain on paper towels. Sprinkle fried leeks over hot casserole just before serving.

'ADIOS, TURKEY' CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish.
• Mix turkey, chicken soup, tomatoes with green chiles, onion, bell pepper, 1 cup Cheddar cheese, mushrooms, garlic, and chili powder together in a bowl.
• Cover the bottom of the casserole dish with half the tortilla strips; pour turkey mixture onto tortilla layer. Top with remaining tortilla strips. Cover dish with aluminum foil.
• Bake in the preheated oven for 1 hour. Sprinkle with 1 cup Cheddar cheese. Return uncovered dish to the oven and bake until cheese is melted and casserole is bubbling, 15 to 20 minutes.

CRISPY-ONION TURKEY CASSEROLE RECIPE - (4.5/5)

Steps:

• Preheat oven to 375°F. Coat 1 1/2 qt.baking dish with cooking spray. Prepare sauce mix according to package directions with milk and 1 Tbs. butter; reserve. In large nonstick skillet, melt remaining 1 Tbs. butter over medium heat. Add mushrooms, red pepper, onion and thyme; cook, stirring occasionally, until softened, about 5 minutes. Add broccoli; cover and cook until crisp-tender, about 3 minutes. Add turkey, water chestnuts and 1 tsp. lemon zest and reserved sauce; cook until heated through, about 1 minute. Transfer turkey mixture to baking dish. In bowl, toss onions with remaining 1/4 tsp. zest; sprinkle over filling. Cover with foil. Bake 25-30 minutes or until heated through, uncovering dish 5 minutes before casserole is done. Calories: 448 Protein: 29 g. Fat: 23 g. (9 g. sat.) Trans fat: Og. Chol.: 94 mg. Carbs.:32g. Sodium: 977 mg. Fiber: 5 g. Sugar: 10 g.

BROCCOLI CASSEROLE WITH CRISPY ONIONS

Steps:

• Preheat the oven to 375°F. Steam the broccoli until tender in the microwave with 1/4 cup water for 5-7 minutes, or in a steamer basket on the stove for 12-15 minutes. Drain.
• While the broccoli is cooking, melt 1 tablespoon of the cultured butter in a non-stick skillet over medium heat. Add the onion and garlic and cook until the onion softens and the garlic is fragrant, for 3-4 minutes. Add the remaining cultured butter to the pan, melt, and sprinkle with the flour. Cook stirring for 2 minutes. Slowly add the milk while stirring, whisking away the floury lumps. Cook until the sauce thickens, stirring occasionally, about 7-8 minutes. Stir in the Parmesan cheese and kosher salt to taste and keep warm.
• Fold in the cooked hot broccoli to the bubbly cheese sauce, tossing to coat. Transfer to a buttered 2-quart baking dish and top with the crispy fried onions. Bake for 15 minutes or until the sauce is bubbly and the crispy onions are golden. Serve warm.

CRISPY FRIED ONION STUFFING

Steps:

• Preheat oven to 350F.
• Place bread cubes in a large mixing bowl.
• Saute the onions, celery and garlic in butter until the onions soften.
• Add sauteed vegetables to the mixing bowl along with the chopped parsley, soup mix and black pepper, stirring to mix well.
• Add enough broth to the mixture that it is moderately damp but not excessively soggy. The type and dryness of your bread cubes can determine this.
• Place mix into an oblong baking dish sprayed with nonstick spray.
• Bake, covered with foil, for 45 minutes.
• Remove foil and top with the canned French fried onions and bake another 15 minutes or until the French fried onions are browned and crisp.

GREEN BEAN CASSEROLE WITH ONION RINGS

Steps:

• Preheat oven to 375 degrees F. Spray a 9 x 13" baking dish with cooking spray.
• In a large skillet, melt butter over medium heat. Stir in mushrooms and garlic, and saute for about two minutes. Stir in flour until smooth. Stir in milk about ¼ c. at a time, stirring constantly to avoid lumps. Add half and half, salt, and pepper to taste. Bring to a simmer.
• Stir in cheese until melted. Stir in frozen green beans, and transfer mixture to prepared baking dish. Arrange onion rings over the top, and bake in preheated oven for 30-40 minutes. Press onion rings down into the casserole a bit about halfway through baking. Casserole is done when it is bubbly and onion rings are golden brown.

TURKEY CASSEROLE

Steps:

• Preheat the oven to 395 F | 200 C and greased a 9x13 baking dish.
• Boil a large pot with salted water and cook pasta Al Dente. When done, remove 2 tablespoons of pasta water and reserve. Drain pasta and run cold water on them in a sink. Let them drain.
• Heat a large non-stick skillet with oil on medium heat. Cook carrots and onion until tender then add garlic and dried herbs. Stir then add tomato paste. Stir again to combine.
• Pour Half and Half with the pasta water. Stir and bring to a simmer. Decrease heat to low.
• Add pasta and turkey in the skillet. Stir all ingredients together to combine well. Make sure all pasta and turkey are covered with the sauce. Season with salt and pepper.
• Transfer half of the pasta in the baking dish and sprinkle with 1 cup of cheese. Cover with the other half of pasta then top with the rest of the cheese.
• Place in the middle of the oven and bake for about 25 minutes until the cheese melts and turns brown. Wait about 5 minutes before serving.