Best Tuuvinki Casserole Recipes
BEST TUNA CASSEROLE
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
- Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.
Nutrition Facts : Calories 595 calories, Carbohydrate 58.1 g, Cholesterol 99.2 mg, Fat 26.1 g, Fiber 3.8 g, Protein 32.1 g, SaturatedFat 11.5 g, Sodium 1061.1 mg, Sugar 4.6 g
LEFTOVER TURKEY CASSEROLE
This is a great way to use up some of those Thanksgiving leftovers! It's easy to prepare, as well. Top it with gravy, and revisit the feast!
Provided by Hope Robbins
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Prepare stuffing according to package directions.
- In a medium bowl, mix the sour cream, cream of mushroom soup, cream of celery soup and dry onion soup mix.
- Spread the green beans in a 9x13 inch dish. Top with a layer of turkey. Pour the soup mixture over the turkey. Top with stuffing.
- Bake in the preheated oven 30 minutes, or until browned and bubbly.
Nutrition Facts : Calories 233 calories, Carbohydrate 19.7 g, Cholesterol 37.3 mg, Fat 12.3 g, Fiber 1.3 g, Protein 11.1 g, SaturatedFat 6.1 g, Sodium 1048 mg, Sugar 3.2 g
TURKEY AND STUFFING CASSEROLE
Two recipe classics are combined into an easy and delicious meal.
Provided by KRISTI EVANS
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h5m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, combine the stuffing crumbs, sage, celery and chicken broth, and then set aside. Place the celery soup and the chicken soup into two separate bowls and add 1/2 of a soup can of water to each. Stir these well and set aside.
- Sprinkle 1/3 of the stuffing crumb mixture into the bottom of a lightly greased 9x13-inch baking dish. Then layer with 1/2 of the shredded turkey meat and pour the celery soup mixture over this. Sprinkle another 1/3 of the crumb mixture over this, followed by the remaining turkey. Pour the chicken soup mixture over this and top off with the remaining stuffing mixture. Drizzle the melted butter over all and press the entire mixture down into the dish until firmly packed.
- Bake at 425 degrees F (220 degrees C) for 20 to 30 minutes.
Nutrition Facts : Calories 807.4 calories, Carbohydrate 66.7 g, Cholesterol 239.2 mg, Fat 19.7 g, Fiber 4.4 g, Protein 86.3 g, SaturatedFat 8.6 g, Sodium 2523.3 mg, Sugar 3.9 g
TUUVINKI CASSEROLE
This sweet and soft casserole is common side dish made in Finland around the Christmas time and it very much belongs to my childhood. This type of dish is also known as a "box" (in Finnish, laatikko or loora). Yet, what stops cooking some in another time? This particular recipe is also known as (slowly) caramelized potato casserole or "tuuvinki". In the end they're notably sweet and supple without any added sugar. I have also posted the recipe in Finnish, here: https://www.kotikokki.net/reseptit/nayta/864266/Imelletty%20Perunalaatikko/
Provided by Annastiina Salonen @Elaini
Categories Side Casseroles
Number Of Ingredients 6
Steps:
- Caramelizing: 1. Rinse the potatoes and boil them soft with the peel still intact. 2. Heat the oven to 50-60°C which is the most ideal temperature for caramelizing. Other ways besides the oven can be used as long as the temperature is right. The caramelizing stops at 80°C. 3. Peel the hot potatoes, using a common knife and fork. 4. Use the potato masher on the potatoes in a heat resistant dish and add the wheat flour. The mixture doesn't have to be perfectly even while it's yet dry and stiff. 5. Put the potato mix in the oven for about 4-5 hours. Use the masher on it for a few times while it's caramelizing so it becomes more smooth and even. If it succeeds then you will notice a gradual change happening to the flavor and texture: the potato becomes both sweeter and clearly more supple. If so, the enzymes of wheat are turning the potato starch into sugar. If it doesn't work then add two tablespoons of molasses - though I've never had to do it with this recipe.
- Finalizing: 1. Heat the oven to 150°C. 2. Add the room temperature butter as pieces into the warm potato mix and and use the masher for one more time. 3. Add the milk and mix it even with a whisk. 4. Season the mix with salt and nutmeg. 5. Split the mix into baking tins or use one large but don't fill them to the brim because they will boil while they're baked. Leave about ⅓-¼ of empty space in them. 6. Bake the casseroles in the oven for about 2-3 hours.
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