Cheddar Turkey Casserole Oamc Recipes

CHEDDAR TURKEY CASSEROLE

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.,

CHEDDAR TURKEY BAKE OAMC

Steps:

• In a large saucepan, bring the broth, water and onion to a boil. Reduce heat.
• Add rice, cover and simmer for 15 minutes. Remove from the heat and fluff with a fork.
• Divide the rice between 2 greased 9 inch square baking pans. Sprinkle each with peas and turkey.
• In a bowl combine the soup, milk and salt until smooth. Pour over the turkey.
• Combine the cracker crumbs with the butter and sprinkle over the top. Cover and freeze.
• From frozen: thaw the casserole overnight in the refrigerator. Bake uncovered at 350 degrees for 45-50 minutes or until heated through.

CHEDDAR TURKEY CASSEROLE RECIPE - (4.7/5)

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.

CHEDDAR TURKEY BAKE

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.

CHEDDAR TURKEY CASSEROLE OAMC

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.