Cheesy Turkey Casserole Recipes

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.,

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Combine cooked rice, turkey, evaporated milk, Monterey Jack cheese, Cheddar cheese, mixed vegetables, onion, chopped green chiles, eggs, cilantro, and butter in a large bowl, stirring until thoroughly mixed. Pour into prepared casserole dish.
• Bake in the preheated oven until casserole is set and top is golden brown, 45 to 50 minutes.

Steps:

• In a large bowl, mix the 2 soups and the broth.
• Stir in the cheddar cheese, then add noodles, turkey and mushrooms.
• Mix well, then put in a greased 13 X 9 inch baking pan.
• Sprinkle Parmesan cheese and paprika on top.
• Bake at 350 degrees till bubbly and browned, about 30 minutes.

Steps:

• Preheat the oven to 350 degrees. In a bowl combine the noodles, peas and turkey. In a skillet bring the cream to a simmer. Remove the skillet from heat and stir in the four cheeses. Toss this mixture with the noodles and peas, add salt and pepper and transfer to a buttered baking pan. Top with almonds and bake for 20 to 30 minutes or until bubbling hot.

Steps:

• Preheat the oven to 350 degrees F.
• Place the turkey breast on a parchment paper-lined baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Bake until the turkey is done, about 25 minutes. Remove from the oven and let cool 5 minutes, then dice.
• Melt 4 tablespoons butter in a small saucepan over medium heat. Add the flour and cook until it bubbles and begins to smell nutty, about 2 minutes. Slowly whisk in the chicken stock and half-and-half. Bring to a boil and cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Set aside.
• Heat the oil in a large, deep skillet over medium-high heat. Add the onion, Brussels sprouts, carrots and bell pepper and sauté until the vegetables begin to become tender, about 5 minutes. Season with 1/2 teaspoon each salt and pepper.
• Combine the vegetables, rice, turkey, white Cheddar and 1 cup yellow Cheddar in a large bowl. Spoon the mixture into a lightly greased 9-by-13-inch baking dish. Melt the remaining 4 tablespoons butter in a small bowl or microwave-proof glass measure, then add the panko and stir to combine. Sprinkle over the top along with the remaining cup yellow Cheddar.
• Cover the casserole with aluminum foil and bake for 30 minutes. Uncover and bake until the liquid is absorbed, the rice is tender and the cheese is melted, about 15 more minutes.

Steps:

• Cook pasta according to directions on box.
• Preheat oven to 325°F.
• Mix all ingredients in a casserole dish reserving about a half cup of cheese. It also works best to add the noodles last.
• Sprinkle the remaining cheese on top.
• Bake for 30 minutes.
• Enjoy!