Mushroom Turkey Casserole Recipes

TURKEY, MUSHROOM AND CORN MEXICAN CASSEROLE

Steps:

• For the sauce: In a blender or food processor, combine the peppers with the stock, garlic, onions, cilantro and some salt and pepper, then puree. In a saucepot over medium heat, melt the butter, then whisk in the flour. Add the milk and cream and raise the heat a bit. Add the poblano puree and simmer to thicken and cook the sauce, 20 to 25 minutes.
• For the casserole: Heat the EVOO in a large skillet over medium-high heat; add the butter and melt into the oil. Brown the mushrooms, about 10 minutes. Then add the corn and shallots, and cook to lightly brown the corn and soften the shallots, about 5 minutes more. Add the turkey and stock and heat through.
• Char the tortillas over an open flame on a gas burner, or in dry skillet.
• Layer half the turkey, mushrooms and corn in a casserole dish, and top with half the sauce, cheese and a shingled layer of 3 tortillas. Top the tortillas with the remaining turkey, mushrooms and corn, tortillas, sauce and cheese. Cool and store for a make-ahead meal, or bake to serve. Bake at 400 degrees F from room temperature until heated through and brown and bubbly.

TURKEY MUSHROOM CASSEROLE

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions., Meanwhile, in a Dutch oven, saute mushrooms and onion in oil until tender. Add the garlic; cook 1 minute longer. Stir in the soup, turkey, broth, sherry, Italian seasoning, pepper and 1 cup cheese. Drain spaghetti; stir into turkey mixture., Transfer to 2 greased 8-in. square baking dishes. Sprinkle with remaining cheese. Cover and bake 1 casserole until heated through, 30-40 minutes., Freeze option: Cover and freeze the remaining casserole for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 45 minutes. Uncover; bake until bubbly, 5-10 minutes longer.

KETO TURKEY CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Heat oil in a large skillet over medium heat. Add onion, celery, and mushrooms. Cook for 10 minutes, until the onion is tender and the mushrooms have released their liquid.
• Stir in garlic and sage. Sprinkle with cayenne pepper and season to taste with salt and pepper. Cook for 1 more minute. Stir in turkey and transfer the mixture to a 9 x 9 casserole dish.
• In a small bowl, combine the eggs and heavy cream. Pour over the turkey mixture and top with cheese.
• Bake for 30 minutes and then broil for 2 minutes to brown the top.

CREAMY TURKEY CASSEROLE

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.

TURKEY AND MUSHROOM CASSEROLE

Steps:

• Pre-heat oven to 350 degrees and spray a 9 x 13 baking pan with cooking spray.
• Cook pasta according to package directions and set aside.
• Heat butter in a large skillet over medium heat until melted. Stir in onion and 1 teaspoon of the salt. Cook until softened, 3-4 minutes before adding mushrooms. Continue cooking until mushrooms are soft, 3-4 additional minutes.
• Sprinkle flour into the pan and stir for 30-60 seconds or until flour is absorbed into the pan. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until sauce thickens, 7-9 minutes.
• In a large bowl, toss together cooked pasta with diced turkey, plain yogurt, remaining 1 teaspoon salt, half of the cheese (1 cup), lemon juice, Worcestershire sauce and pepper. Add in reduced mushroom sauce to the bowl and stir again.
• Pour pasta mixture into the prepared baking dish and spread in an even layer. Sprinkle remaining cheese on top and bake until golden brown and bubbly, about 45-50 minutes. Let rest 5-10 minutes before serving to let the casserole settle.

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.

MUSHROOM TURKEY CASSEROLE

Steps:

• In a bowl, combine the turkey, mushrooms, soup, celery, carrot, parsley and pepper. Divide the mixture into two greased 2-cup baking dishes. , In a small bowl, toss bread crumbs with butter. Sprinkle half over each dish. Sprinkle with paprika. Bake, uncovered, at 350° for 15-20 minutes or until golden brown and bubbly.

HEARTY TURKEY AND MUSHROOM CASSEROLE

Steps:

• Heat oil in a medium saucepan over medium heat.
• Add onions and cook 5 minutes, until softened.
• Add garlic and cook 1 minute.
• Stir in rice.
• Slowly add chicken broth, water and sage.
• Bring mixture to a boil.
• Reduce heat to low; cover and simmer 40 minutes.
• Meanwhile, melt 1 tablespoon (3 tsp) of the butter in large nonstick skillet over medium-high heat.
• Add mushrooms and cook until tender and liquid has evaporated, 10 minutes.
• Stir in salt and pepper.
• Heat oven to 400 degree F.
• Grease bottom of shallow 2-quart baking dish with remaining 1 teaspoon butter.
• Spoon rice into dish and top evenly with turkey.
• Spoon mushrooms over turkey.
• Whisk together soup and wine in bowl; pour over top of mushrooms.
• Bake casserole until sauce is hot, 25 to 30 minutes.
• (If top becomes too dark, cover loosely with foil during last 15 minutes of baking.) Sprinkle top with parsley.
• Makes 6 servings.