EASY LEFTOVER TURKEY CASSEROLE RECIPES

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LEFTOVER TURKEY CASSEROLE WITH RICE RECIPE | FOODTALK



Leftover Turkey Casserole With Rice Recipe | Foodtalk image

Provided by ScrappyGeek.com

Total Time 65 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 14

3 tbsp olive oil
1/4 cup diced onion
1/2 cup diced leek
1 cup diced carrots
3/4 cup frozen peas
1 cup uncooked rice
salt and pepper to taste
1 tsp dried oregano
1/2 tsp garlic powder
2 cups shredded turkey
2 tbsp all-purpose flour
2 cups chicken broth
2 cups whole milk
1 1/2 cup grated cheese

Steps:

  • In a large frying pan over medium heat, warm the olive oil and stir in the diced onion, diced leek, carrots, frozen peas, and uncooked rice that has been washed very well undercooled water.
  • Season with salt and pepper to taste, dried oregano, and garlic powder.
  • Stir in the shredded turkey and mix until combined.
  • Sprinkle over the flour and mix until well combined.
  • Pour the chicken broth and whole milk and mix until the whole mixture is thickened.
  • Transfer the mixture to a casserole pan that has been greased with butter and sprinkle with grated cheese on top.
  • Bake in an already heated oven at 350°F or 180°C for about 40 minutes or until the top is nicely golden brown in color.

LEFTOVER TURKEY CASSEROLE RECIPE - SOUTHERN LIVING



Leftover Turkey Casserole Recipe - Southern Living image

If there is anything we love more than a classic holiday dinner it is the enjoyment we get from the leftovers. The “remains of the day” reheated and relished the next day is as much a holiday tradition as making your Mother’s cornbread dressing. Maybe it is the sense of relaxation the next day brings; the big day is over, and you can kick your feet back and either enjoy your company or enjoy the peace and quiet. If you didn’t bag it up and give it out after the dinner, you may be wondering what you can do with leftover turkey besides make the much-loved turkey sandwiches. With a few ingredients you probably already have in your freezer and pantry, you can make this rich and creamy dish, simply called Leftover Turkey Casserole. And if you don’t have any leftover turkey, a rotisserie chicken from the grocery store works great in this homey and satisfying recipe, too. Use penne, Cavatappi, or any other cylindrical shaped pasta which is sturdy enough to handle the cream sauce.

Provided by Southern Living

Categories     Casserole

Total Time 55 minutes

Yield Serves 6 (serving size: 1 3/4 cups)

Number Of Ingredients 17

8 ounces uncooked penne
4 cups diced cooked turkey
1 cup frozen peas, thawed
3 tablespoons cold salted butter, plus 1 tablespoon melted butter, divided
2 (8-oz.) packages sliced fresh cremini mushrooms
1/2 cup chopped yellow onion (from 1 small onion)
1 tablespoon olive oil
4 thyme sprigs
2 (10 1/2-oz.) cans cream of mushroom soup
1 cup whole milk
2 teaspoons minced garlic (from 2 large garlic cloves)
1 teaspoon kosher salt
1/2 teaspoon black pepper
Cooking spray
1/2 cup panko (Japanese-style breadcrumbs)
1 ounce Parmesan cheese, grated (about 1/4 cup)
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Preheat oven to 350°F. Cook pasta according to package directions. Drain; rinse with cold water, and drain again. Toss together pasta, turkey, and peas in a large bowl. Set aside.
  • Melt 3 tablespoons cold butter in a large skillet over medium-high. Add mushrooms, onion, oil, and thyme sprigs; cook, stirring occasionally, until onion is tender and mushrooms are nicely browned, 6 to 7 minutes. Remove and discard thyme sprigs. Stir in soup, milk, garlic, salt, and pepper; cook, stirring constantly, 2 minutes. Pour over pasta mixture in bowl; stir to combine. Spoon mixture into a 13- x 9-inch baking dish coated with cooking spray.
  • Stir together panko, Parmesan, and 1 tablespoon melted butter in a bowl; sprinkle evenly over pasta mixture in dish. Bake in preheated oven until golden brown and bubbly, 25 to 30 minutes. Sprinkle with parsley. Serve immediately.

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