Leftover Turkey Casserole
Recipe: #2360
November 11, 2011
Categories: Casseroles Turkey, Brunch, Sunday Dinner, Oven Bake, more
"Who says that turkey can't be delicious the second day! this is also great with chicken"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (288.6 g)
- Calories 420.7
- Total Fat - 18.1 g
- Saturated Fat - 10.3 g
- Cholesterol - 86.2 mg
- Sodium - 1228.7 mg
- Total Carbohydrate - 52.7 g
- Dietary Fiber - 4.3 g
- Sugars - 9.5 g
- Protein - 12.2 g
- Calcium - 231.6 mg
- Iron - 2.6 mg
- Vitamin C - 9.1 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
In a large skillet melt 2 tablespoons of butter, add in mushrooms and celery, garlic, thyme and cayenne, saute for about 3 minutes or until softened.
Step 2
In a bowl combine the cornstarch and milk or light cream and bouillion granules until smooth, then stir into mushroom mixture; bring to a simmer over medium heat, stirring constantly, then simmer for 1-2 minutes or until thickened.
Step 3
Stir in the cooked turkey, cooked noodles, broth, seasoned salt and pepper; mix until well combined and heated through.
Step 4
Pour into a greased 2-quart baking dish.
Step 5
Mix the remaining 2 tablespoons of melted butter with breadcrumbs; sprinkle over casserole.
Step 6
Bake, uncovered in a preheated 375 degree F oven for 20-25 minutes or until heated through.
Tips
No special items needed.
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