Normas Turkey And Mushroom Casserole Recipes

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions., Meanwhile, in a Dutch oven, saute mushrooms and onion in oil until tender. Add the garlic; cook 1 minute longer. Stir in the soup, turkey, broth, sherry, Italian seasoning, pepper and 1 cup cheese. Drain spaghetti; stir into turkey mixture., Transfer to 2 greased 8-in. square baking dishes. Sprinkle with remaining cheese. Cover and bake 1 casserole until heated through, 30-40 minutes., Freeze option: Cover and freeze the remaining casserole for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 45 minutes. Uncover; bake until bubbly, 5-10 minutes longer.

Steps:

• Heat oil in a medium saucepan over medium heat.
• Add onions and cook 5 minutes, until softened.
• Add garlic and cook 1 minute.
• Stir in rice.
• Slowly add chicken broth, water and sage.
• Bring mixture to a boil.
• Reduce heat to low; cover and simmer 40 minutes.
• Meanwhile, melt 1 tablespoon (3 tsp) of the butter in large nonstick skillet over medium-high heat.
• Add mushrooms and cook until tender and liquid has evaporated, 10 minutes.
• Stir in salt and pepper.
• Heat oven to 400 degree F.
• Grease bottom of shallow 2-quart baking dish with remaining 1 teaspoon butter.
• Spoon rice into dish and top evenly with turkey.
• Spoon mushrooms over turkey.
• Whisk together soup and wine in bowl; pour over top of mushrooms.
• Bake casserole until sauce is hot, 25 to 30 minutes.
• (If top becomes too dark, cover loosely with foil during last 15 minutes of baking.) Sprinkle top with parsley.
• Makes 6 servings.

Steps:

• 1. Preheat your oven to 400 for cheese puffs.
• 2. Meanwhile, melt butter in large skillet over medium heat and add turkey and onions.
• 3. Cook until onions are clear; about 3 minutes and add mushrooms. Cook and stir for 5 minutes.
• 4. Add tomatoes, flour and thyme and cook and stir until blended and bubbly.
• 5. Lower heat and cover to keep warm.
• 6. Cheese Puff Topping:
• 7. Heat water, butter and salt in small saucepan over hight heat to a full rolling boil.
• 8. Reduce heat and quickly stir in flour, mixing vigorously until mixture leaves sides of pan in a ball.
• 9. Place flour mixture in mixer bowl with flat beater.
• 10. Turn to speed 2 and add eggs, one at a time, mixing about 30 seconds after each addition.
• 11. Stop and scrape bowl and turn mixer to speed 4 and beat about 15 seconds and add cheese.
• 12. Turn mixer speed to sir and mix about 10 seconds and set aside.
• 13. Pour the warm filling into a 2 quart casserole dish sprayed with non stick cooking spray.
• 14. Spoon topping into 4 mounds on top of filling.
• 15. Place in oven and bake for 35 to 45 minutes or until pastry is puffed and browned and filling is bubbly.
• 16. Serve hot with your favorite salad.

Steps:

• For the sauce: In a blender or food processor, combine the peppers with the stock, garlic, onions, cilantro and some salt and pepper, then puree. In a saucepot over medium heat, melt the butter, then whisk in the flour. Add the milk and cream and raise the heat a bit. Add the poblano puree and simmer to thicken and cook the sauce, 20 to 25 minutes.
• For the casserole: Heat the EVOO in a large skillet over medium-high heat; add the butter and melt into the oil. Brown the mushrooms, about 10 minutes. Then add the corn and shallots, and cook to lightly brown the corn and soften the shallots, about 5 minutes more. Add the turkey and stock and heat through.
• Char the tortillas over an open flame on a gas burner, or in dry skillet.
• Layer half the turkey, mushrooms and corn in a casserole dish, and top with half the sauce, cheese and a shingled layer of 3 tortillas. Top the tortillas with the remaining turkey, mushrooms and corn, tortillas, sauce and cheese. Cool and store for a make-ahead meal, or bake to serve. Bake at 400 degrees F from room temperature until heated through and brown and bubbly.