Cheddar Turkey Casserole Recipes

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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.

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

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

CHEDDAR TURKEY BAKE



Cheddar Turkey Bake image

Carol Dilcher's recipe makes two creamy casseroles. Serve one for dinner and freeze the second for a night when you're racing against the clock. "If you prefer, you can use chicken for the turkey and corn instead of peas.-Carol Dilcher, Emmaus, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 casseroles (4-6 servings each).

Number Of Ingredients 11

2 cups water
2 cups chicken broth
4 teaspoons dried minced onion
2 cups uncooked long grain rice
4 cups cubed cooked turkey
2 cups frozen peas, thawed
2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
2 cups milk
1 teaspoon salt
2 cups finely crushed butter-flavored crackers (about 60 crackers)
6 tablespoons butter, melted

Steps:

  • In a large saucepan, bring the water, broth and onion to a boil. Reduce heat. Add rice; cover and simmer for 15 minutes or until tender. Remove from the heat; fluff with a fork. , Divide rice between two greased 9-in. square baking pans. Sprinkle each with turkey and peas. In a large bowl, combine the soup, milk and salt; pour over turkey. Toss the cracker crumbs and butter; sprinkle over the top. , Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 35 minutes or until golden brown. , To use frozen casserole: Thaw in the refrigerator for 24 hours. Bake, uncovered, at 350° for 45-50 minutes or until heated through.

Nutrition Facts : Calories 387 calories, Fat 15g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 810mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.

CHEDDAR TURKEY CASSEROLE OAMC



Cheddar Turkey Casserole OAMC image

Make and share this Cheddar Turkey Casserole OAMC recipe from Food.com.

Provided by bmcnichol

Categories     One Dish Meal

Time 55m

Yield 2 casseroles, 8 serving(s)

Number Of Ingredients 11

2 cups chicken broth
2 cups water
4 teaspoons dried onion flakes
2 cups uncooked long grain rice
2 cups frozen corn, thawed
4 cups cubed cooked turkey
2 (10 3/4 ounce) cans condensed cheddar cheese soup, undiluted
2 cups milk
1 teaspoon salt
2 cups finely crushed butter flavored crackers (about 60 crackers)
6 tablespoons butter, melted

Steps:

  • In a saucepan, bring the broth, water and onion to a boil.
  • Reduce heat and add rice.
  • Cover and simmer for 15 minutes.
  • Remove from heat and fluff with a fork.
  • Divide rice between two greased 9-in. square baking pans.
  • Sprinkle each with corn and turkey.
  • In a bowl, combine the soup, milk and salt until smooth and pour over turkey.
  • Toss the cracker crumbs and butter and sprinkle over the top.
  • Cover and freeze one casserole for up to 3 months.
  • Bake the second casserole, uncovered, at 350° for 35 minutes or until golden brown.
  • To use frozen casserole: Thaw in the refrigerator for 24 hours.
  • Bake, uncovered, at 350° for 45-50 minutes or until heated through.

Nutrition Facts : Calories 620.9, Fat 25.4, SaturatedFat 12.8, Cholesterol 102.2, Sodium 1327.2, Carbohydrate 64.8, Fiber 2.5, Sugar 1.2, Protein 32.8

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