Cheddar Turkey Casserole Recipe 475

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.

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.

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.

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.

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.