Best Cheddar Turkey Casserole Recipes

CHEDDAR TURKEY CASSEROLE

Cheddar Turkey Casserole image

This recipe comes with lots of mass appeal, thanks to its cheesy sauce. Pasta, veggies and leftover turkey combine to create a filling meal. -Steve Foy, Kirkwood, Missouri

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

4 cups uncooked spiral pasta
1 garlic clove, minced
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon prepared mustard
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 cups 2% milk
1-1/2 cups shredded cheddar cheese
2 cups cubed cooked turkey
2 cups frozen mixed vegetables, thawed
1/2 cup slivered almonds

Steps:

Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in flour, salt, mustard, thyme and pepper. Gradually stir in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Drain pasta; place in a large bowl. Toss with turkey, vegetables and cheese sauce. , Transfer to a greased 13x9-in. baking dish. Sprinkle with almonds. Bake, uncovered, 35-40 minutes or until heated through.,

Nutrition Facts : Calories 513 calories, Fat 23g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 703mg sodium, Carbohydrate 46g carbohydrate (7g sugars, Fiber 5g fiber), Protein 31g protein.

TURKEY CHEDDAR CASSEROLE

Turkey Cheddar Casserole image

This is an awesome comfort food casserole! It's also a great way to get the kids to eat their vegetables.

Provided by mydesigirl

Categories One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces medium egg noodles
10 ounces broccoli spears, frozen
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon mustard, prepared
1 1/2 cups cheddar cheese, shredded
2 cups turkey breast, cooked and cubed

Steps:

Cook the noodles and the broccoli according to their package's directions.
Drain each one.
Cut the broccoli into flowerets and chop the stalks;set aside.
Melt butter in a heavy saucepan over low heat,add flour,stirring until smooth.
Cook 1 minute,stirring constantly.
Gradually add milk,cooking over medium heat,stirring constantly until mixture is thickened and bubbly.
Add salt,pepper and mustard;stir well.
Remove from heat and stir in cheese until melted.
Place 1/2 of the noodles in a greased 11x7 inch baking dish.
Top with broccoli,reserving some of the flowerets, and turkey;place remaining noodles on top.
Pour cheese sauce over all evenly.
Arrange the flowerets on top,gently pushing them into sauce.
Cover and bake at 350* for 30 minutes or until hot and bubbly.

Nutrition Facts : Calories 299.6, Fat 19.1, SaturatedFat 11.6, Cholesterol 67.4, Sodium 663.8, Carbohydrate 19.8, Fiber 1.8, Sugar 1.1, Protein 13.2

CHEDDAR TURKEY CASSEROLE RECIPE - (4.7/5)

Cheddar Turkey Casserole Recipe - (4.7/5) image

Provided by carvalhohm

Number Of Ingredients 13

Ingredients

4 cups uncooked spiral pasta
1 garlic clove, minced
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon prepared mustard
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 cups 2% milk
1-1/2 cups (6 ounces) shredded cheddar cheese
2 cups cubed cooked turkey
2 cups frozen mixed vegetables, thawed
1/2 cup slivered almonds

Steps:

Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in the flour, salt, mustard, thyme and pepper. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Drain pasta; place in a large bowl. Toss with turkey, vegetables and cheese sauce. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Serve immediately or before baking, cover and freeze casserole for up to 3 months. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions. Yield: 6 servings. Nutritional Facts 1-1/3 cups equals 513 calories, 23 g fat (12 g saturated fat), 87 mg cholesterol, 703 mg sodium, 46 g carbohydrate, 5 g fiber, 31 g protein.