LEFTOVER TURKEY PASTA RECIPE
A delicious leftover turkey casserole with pasta and white sauce, this easy noodle bake will become a family favorite.
Provided by Adina
Categories Pasta and Rice
Time 50m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees Fahrenheit/ 200 degrees Celsius. Lightly grease a casserole dish of about 10x8 inches/ 25x20 cm.
- Cook noodles: Bring a large pot of water to a boil. Salt the water and cook the noodles according to the package instructions. Let drain well.
- Cook onion: In the meantime, halve and slice the onion. Heat 1 tablespoon of the butter in a non-stick saucepan. Cook the onion slices for 4-5 minutes or until golden. Add the finely chopped garlic and stir for another minute. Remove to a bowl or small plate.
- Make white sauce: Melt the remaining tablespoon of butter in the same saucepan. Sprinkle the flour on top and stir it for one minute. Slowly start adding the milk while whisking all the time to avoid the formation of clumps. If you do happen to have too many clumps anyway, you can save the sauce by blending it shortly with a handheld blender. Let the sauce bubble gently for about 2 minutes while stirring very often. Then, take it off the heat and stir in ¾ of the grated cheese, mustard, nutmeg, salt and pepper.
- Separate the eggs. Add the egg yolks to the sauce and stir very well to incorporate. In a clean bowl, whisk the egg whites until soft peaks form. Gently fold the egg whites into the sauce.
- Assemble the dish: Place the cooked pasta and the chopped turkey meat into the prepared casserole dish and mix them well. Pour the sauce over the noodles in the casserole dish and mix everything together.
- Bake: Sprinkle the remaining cheese on top and bake the noodle turkey casserole for about 20 minutes until heated through and golden.
- Rest for about 5 minutes and serve as suggested above.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 446 kcal, Carbohydrate 28 g, Protein 30 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 197 mg, Sodium 1025 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 9 g
TOMATO-BASIL TURKEY CASSEROLE
Give new life to leftover turkey in a pleasing casserole featuring pasta, zucchini and olives in tasty tomato sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
- In casserole, mix pasta and remaining ingredients except cheese.
- Cover; bake 30 minutes. Sprinkle with cheese. Bake uncovered 15 to 20 minutes longer or until bubbly and thoroughly heated.
Nutrition Facts : Calories 390, Carbohydrate 49 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 13 g, TransFat 0 g
TURKEY AND ZUCCHINI PASTA CASSEROLE
Number Of Ingredients 9
Steps:
- Boil quinoa pasta, rinse with warm water, and set aside.
- Cut red onion, zucchini, tomatoes and bell peppers.
- Medium-high heat. Olive oil, red onion, and minced garlic. Cook until the onions are nearly translucent.
- Add ground turkey.
- Once the turkey is nearly finished cooking, add zucchini, tomatoes, bell pepper, tomato paste, and one cup chicken broth.
- Stir slowly and reduce heat slightly. Cover and cook until the mixture begins to simmer.
- Evenly divide the pasta among the five mini pans. Pour the mixture on top of the pasta.
- Top each with 1/8 cup shredded mozzarella.
- Bake in the oven for 20 minutes at 375F. Once finished, allow to cool. Cover with foil and freeze until you're ready to eat.
GROUND TURKEY AND GOAT CHEESE PASTA BAKE
I created this recipe one night when trying to think of other ways to use up some goat cheese I had on hand, and didn't have any pasta sauce! It actually came out better than I expected. The goat cheese gives it a wonderful creamy texture and the tomato soup, rather than sauce, gives it a hint of sweetness.
Provided by Melissa
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes. Drain; return to the pot and set aside.
- Heat a large skillet over medium-high heat. Cook and stir turkey with Italian seasoning, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain fat.
- Combine browned turkey, cooked pasta, 1 can of tomato soup, diced tomatoes, and chopped green pepper in a bowl.
- Place one layer of the pasta mixture in the bottom of a 9x13-inch pan. Spread 1/3 of the 2nd can of tomato soup over this layer; add 1/3 of the crumbled goat cheese, and 1/4 cup mozzarella cheese. Repeat with second and third layers of pasta, ensuring that the top layer is completely covered with mozzarella.
- Bake in the preheated oven until heated through and cheese is melted and browned on top, 20 to 30 minutes.
Nutrition Facts : Calories 652.1 calories, Carbohydrate 69.6 g, Cholesterol 111.1 mg, Fat 22.9 g, Fiber 4 g, Protein 43.7 g, SaturatedFat 11.1 g, Sodium 978.4 mg, Sugar 7.6 g
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