Turkeypotluckcasserole Recipes

Steps:

• Set oven to 350 degrees /Grease a 2-quart casserole dish. Combine 2 tbsp melted butter with paprika and add the crushed Rice Krispies; mix and set aside. /Melt 3 tbsp butter in a medium saucepan over low heat. /Whisk in flour, garlic powder (if using) and black pepper and thyme (if using); gradually add half and half cream, whisking constantly until smooth. /Raise heat to medium; cook until bubbly and thickened, stirring constantly Add in shredded cheese and Parmesan cheese, stirring until melted. /Remove from heat; stir in rice, parsley, chopped turkey and peas. /Pour into prepared casserole dish. Sprinkle cereal mix evenly over top. /Bake for 20-25 minutes, or until thoroughly heated and bubbly.

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:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart baking dish.
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
• At the same time, melt butter in a saucepan over medium heat. Add mushrooms, onion, and garlic; saute until tender, 5 to 7 minutes. Add condensed soup, leftover gravy, milk, curry powder, poultry seasoning, and salt; cook and stir until well blended and hot, about 5 minutes.
• Combine cooked egg noodles, turkey, and peas in the prepared baking dish. Pour hot soup mixture over top and sprinkle with Cheddar cheese.
• Bake in the preheated oven until hot and bubbly, 25 to 30 minutes.

Steps:

• In a saucepan brown beef and cook onion until tender.
• Pour off fat.
• Stir in 3/4 cup of the cheese and all other remaining ingredients.
• Spoon into 1 1/2 quart casserole.
• Top with remaining cheese.
• Bake at 350 degrees for 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Mix Cheddar cheese, potato soup, sour cream, cream cheese, green onions, garlic, and salt together in a large bowl. Fold potatoes into the mixture; pour prepared casserole dish. Top with Parmesan cheese.
• Bake in the preheated oven until bubbling and cheese is golden brown, about 1 hour.

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large skillet, cook the beef, onion, green pepper and celery until meat is no longer pink and vegetables are tender; drain. Stir in the soup, tomatoes, tomato sauce and chili powder until combined., Drain the macaroni; stir into beef mixture. Add the corn and 1-1/2 cups of cheese. , Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Steps:

• In a large skillet coated with cooking spray, brown pork over medium-high heat on all sides 2-3 minutes or until lightly browned. Add celery, onion and water; cover and simmer 20-25 minutes or until vegetables are tender. , Meanwhile, preheat oven to 350°. Remove skillet from heat; add noodles, soup, peas, salt if desired and pepper. , Transfer to an ungreased 11x7-in. baking dish; sprinkle with bread crumbs. Bake, uncovered, 20-25 minutes or until meat is tender.

Steps:

• Preheat oven to 350°F.
• Combine all ingredients in a large bowl and mix well.
• Place in a large 9 x 13 greased baking dish.
• Bake uncovered, for about 1 hour.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Place potatoes into a large pot and cover with lightly salted water; bring to a boil over medium heat. Cook until barely tender, 4 to 5 minutes. Drain and place in the prepared baking dish with turkey on top.
• Heat oil in a 10-inch skillet over medium heat. Add onion slices; cook, stirring, until barely tender, 4 to 5 minutes. Separate into rings and place evenly on top of turkey.
• Melt butter in the same skillet over medium heat. Stir in flour and allow to bubble. Cook, stirring, about 3 minutes. Stir in turkey stock and return to a boil. Stir constantly for 3 to 4 minutes, then remove from heat. Stir in Parmigiano-Reggiano cheese until melted, then stir in sour cream and pepper. Adjust seasoning if desired. Pour skillet contents into the baking dish, gently shaking the dish to settle the contents. Sprinkle bread crumbs evenly over top.
• Bake in the center rack of the preheated oven until bubbly, about 30 minutes.
• Garnish with parsley and serve warm.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place turkey in an even layer on the bottom of a 9x13 inch baking dish. Top with a layer of onion and a layer of green beans so that the turkey is no longer visible. Pour the condensed soup over the onion layer, then sprinkle with shredded cheese. Stir together the cubed cheese and mashed potatoes; spoon over the top of the casserole, and spread to cover.
• Bake for 30 to 40 minutes in the preheated oven, until heated through.