Turkeytortillacasserole Recipes

Steps:

• Prepare the Salsa de Tomatillo. In a heavy, 6-quart, nonreactive saucepan over medium-high heat, combine tomatillos, chiles, and water; bring to a boil. Reduce heat to low and simmer until the tomatillos are tender, about 10 to 12 minutes. Drain, reserving 1/2 to 1 cup of the cooking liquid. Working in batches, combine tomatillos, chiles, reserved cooking liquid, garlic, and cilantro in a blender and blend to a smooth puree. In a heavy, 12-inch, deep-sided skillet, heat the oil over medium heat and cook the tomatillo mixture for about 10 minutes, stirring often. Add salt to taste.
• Prepare the casserole. In a heavy, 10-inch skillet, heat 3/4 cup of the corn oil over medium heat until the oil shimmers. Using tongs, submerge the tortillas, one at a time, in the hot oil for about 10 seconds (the tortillas should remain pliable). Transfer to a baking sheet lined with paper towels to drain. Lightly oil a 13-by-9-inch baking dish and set aside. In a heavy, 12-inch, nonstick skillet, heat the remaining 1 tablespoon of oil over medium heat until shimmering. Add both kinds of squash and cook over medium heat about 5 minutes. Add the corn and green beans and cook until just tender, about 2 to 3 minutes. Add salt and pepper to taste.
• Preheat oven to 375 degrees. Arrange 6 of the softened tortillas in the prepared baking dish, overlapping the edges. Cover with half of the shredded turkey, half of the vegetable mixture, 1 cup of the cheese, 1 cup of the Salsa de Tomatillo, and 3/4 cup of the sour cream. Repeat the layering process with 6 additional tortillas, the remaining turkey, vegetable mixture, and cheese, 1 cup of the Salsa de Tomatillo, and 3/4 cup of the sour cream. Top with the remaining 6 tortillas. Drizzle with 1 cup of the Salsa de Tomatillo, cover with foil, and bake in preheated oven for about 50 minutes, or until heated through.
• During the last few minutes of the cooking time, heat the remaining 3 cups Salsa de Tomatillo over low heat and keep warm. In a small bowl, whisk together the remaining 1/2 cup sour cream and the milk; drizzle over the hot casserole when it comes out of the oven. Serve the hot casserole with hot Salsa de Tomatillo on the side.

Steps:

• Bring a large pot of water to a boilfor your egg noodles. When it boils, salt the water and cook noodles to al dente.
• Preheat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan, and bacon or turkey bacon. Render the bacon fat 2 to 3 minutes, until bacon begins to brown at edges. Add meat and brown it, crumbling it with a wooden spoon. Move the meat over to 1 side of the pan and add mushrooms and onions to the opposite side. Cook mushrooms and onions 3 to 5 minutes, then combine the meat with veggies and season the mixture liberally with salt and pepper, then sprinkle in the ground thyme or poultry seasoning. Cook another 5 minutes then add wine. Deglaze the pan, lifting up pan drippings and bits. Stir in stock and bring to a bubble, then stir in cream and reduce the heat to low. Add nutmeg to sauce and stir. Taste to adjust seasonings.
• Preheat broiler to high. Combine noodles with turkey and sauce. Grease a flameproof casserole dish with a little softened butter nested in a piece of paper towel then transfer the turkey noodle mixture to the dish. Top the casserole with Gruyere then bread crumbs. Place the casserole 8 to 10 inches from the broiler and brown 2 to 3 minutes until cheese is melted and the crumbs are brown. Remove from oven and garnish the casserole with parsley.

Steps:

• Melt butter over low heat, add green pepper, celery, onion. Saute until tender, but not brown. Blend in flour and seasonings. Stir in milk and broth and cook until thick and smooth, stirring constantly. Fold in turkey and pimento, if using, and allow to heat through. Place cooked rice in bottom of a 2 quart casserole. Pour over turkey mixture. Mix crumbs, melted butter, and cheese and sprinkle over top.
• Bake in 350F oven for 30 minute or until lightly browned. Makes 6 servings.

Steps:

• Heat oven to 350°F. Cook beef and onion in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in hot water, salsa, milk, uncooked Pasta and Sauce Mix. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 7 minutes, stirring occasionally, until pasta is tender.
• Cut tortillas in half. Spread 2 cups beef mixture in ungreased rectangular baking dish, 11x7x1 1/2 inches, or shallow 2-quart casserole; top with 6 tortilla halves and 3/4 cup cheese. Spread with 2 cups beef mixture; top with remaining tortilla halves. Top with remaining beef mixture and cheese.
• Bake uncovered 15 to 20 minutes or until hot and cheese is melted.

Steps:

• Heat oil in a large skillet over medium-high heat. Add onion, cumin, salt, and pepper. Saute until onion is tender, about 5 minutes. Add black beans, shredded turkey, 1 cup salsa, corn, water, and taco seasoning. Mix well. Cover and simmer until flavors meld, about 5 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Mix remaining 1 cup salsa with cooked rice and spread evenly into the bottom of an ungreased 10x15-inch baking pan. Pour turkey mixture over rice. Layer 1 cup Cheddar cheese over turkey mixture. Top with tortilla chips. Cover loosely with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil and top with remaining 1 cup Cheddar cheese. Continue baking until cheese is melted, about 5 minutes more.

Steps:

• In a large bowl combine turkey, green chiles, broth, soup and onion.
• Cover bottom of a greased 9x13-inch pan with half the warmed tortillas. Spread half the turkey mixture over tortilla layer.
• Sprinkle half the cheese over top and repeat layers.
• Bake for 30 minutes, or until bubbly and heated through.

Steps:

• Brown turkey and small onion until meat is completely done.
• Add taco seasoning packet and follow directions for cooking on back.
• Spray non-stick casserole dish (9x9) with non-stick cooking spray.
• Cut flour tortillas into bite size pieces and layer 1/2 of tortillas on bottom of casserole dish.
• Add 1/2 of the cheese, sour cream, salsa and black beans.
• Start with the remaining tortillas and repeat layering.
• You may top with extra cheese or salsa if preferred. Other options include: corn, red pepper, green pepper, jalapenos, or any other ingredient.
• ***play with ingredients, if you like more sour cream, simply add more, if you like less, add less. Don't be afraid to test different options.
• Bake at 350 until all cheese is melted and everything is heated thoroughly (usually about 30-40 minutes). You may wish to cover the dish with foil to prevent overbaking the top -- then removing it for the last 5-10 minutes.

Steps:

• Heat oven to 350°F. Spray 9 X 13 inch pan with cooking spray.
• In your bowl, stir together beans, tomatoes, cilantro and cumin.
• Spread 1/2 cup of the enchilada sauce in baking dish.
• Arrange half of the tortellini over sauce.
• Layer with half of the bean mixture, half turkey, half of green onions and half of the olives.
• Pour 1/2 cup enchilada sauce over top.
• Repeat layers.
• Top with remaining enchilada sauce and the cheese.
• Bake uncovered 30 minutes or until thoroughly heated through and lightly browned.
• Let stand 15 minutes before serving.

Steps:

• Mix soups, milk, thyme, black pepper, vegetables and turkey in a 3-qt shallow baking dish.
• Heat water and margarine to a boil in a medium saucepan over high heat.
• Add stuffing and mix lightly.
• Spoon stuffing over turkey mixture.
• Bake at 400F for 25 minutes or until hot.

Steps:

• Preheat oven to 350.
• Brown turkey and onion, drain, return to pan and mix in enchilada sauce,seasoning, water and green chilis.
• Heat until hot.
• In ungreased 11x7 inch baking dish spread 1 cup of meat mixture.
• Cut tortillas in half. Place 6 tortilla halves on top; spread with 1/2 cup of the sour cream.
• Top with 1/2 cup of the cheese, 1 cup of the meat mixture, and 6 tortilla halves.
• Top with remaining sour cream, remaining meat mixture and remaining cheese.
• Bake 30 minutes. cut into 6 equal size servings and enjoy.
• Other: if you like it milder use green onions instead of chilis. Regular flour tortillas can be used instead of wheat.