yummmm, I never thought I would be a fan of casseroles until I made this! We had some leftover Turkey from Thanksgiving & my mother in law makes a similar dish to this with chicken...so that gave me the idea to use water chestnuts instead of mushrooms in this recipe (we dont like mushrooms!). I also used Rice instead of noodles too...I don't have a picture because we ate it all up to fast, it was sooo good & easy!
~1 package (10 ounce) frozen peas, thawed under cool running water
~2 cups diced cooked turkey
~1 1/2 cups cooked noodles (I used 1 cup cooked Basmati Rice)
~4 tbsp. butter or margarine
~1/4 cup chopped onion
~8 ounces sliced mushrooms (I subbed with Water Chestnuts)
~1 can (10 1/2-ounce) cream of mushroom soup (I used Cream of Chicken)
~1/2 cup milk
~salt, to taste (I added pepper as well)
~1/4 teaspoon curry powder
~1/2 teaspoon poultry seasoning (I used Frankenmuth Chicken Seasoning)
~1 cup shredded Cheddar cheese
Combine turkey, rice, and peas in a buttered 2-quart baking dish or casserole. Melt all butter in a saucepan. Sauté onion and mushrooms (water chestnuts) until tender; blend in soup, milk and seasonings and cook, stirring, until well blended and hot. Pour soup mixture over the turkey and noodle mixture; top with shredded cheese. Bake in a 350° oven for about 25 to 30 minutes, until hot and bubbly.Serves 4.
Slow Cooking equals Slow Living -
1 month ago