Turkey Casserole

Turkey Casserole

tlboshoff

"Great for leftover turkey."
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Ingredients

1 h 10 m servings 475 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 475 kcal
  • 24%
  • Fat:
  • 28.4 g
  • 44%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 32.2 g
  • 64%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 773 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Bring a large pot of lightly salted water to a boil; cook celery at a boil until tender, 5 to 10 minutes; drain.
  3. Heat butter in a skillet over medium heat; cook and stir onion and bell pepper in the melted butter until softened, 5 to 10 minutes. Whisk flour into onion mixture until the butter and flour form a paste. Add mushroom soup, milk, and mushrooms; cook, stirring occasionally, until mixture is smooth, 5 to 10 minutes.
  4. Mix turkey, celery, pimento peppers, almonds, and salt into mushroom soup mixture; cook and stir until heated through, about 5 minutes. Pour mixture into a 2-quart casserole dish; top with bread crumbs and Cheddar cheese.
  5. Bake in the preheated oven until casserole is bubbling and cheese is melted, 30 to 40 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 10
  1. 14 Ratings

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Most helpful positive review

This was a very tasty recipe. I brought it to a potluck and everyone was raving about it and asking for seconds. I stir fried the celery along with the other veggies to avoid another step and it...

Most helpful critical review

Just OK. My family wasn't excited about it, it's not going in our rotation.

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This was a very tasty recipe. I brought it to a potluck and everyone was raving about it and asking for seconds. I stir fried the celery along with the other veggies to avoid another step and it...

This is delicious cheesy goodness in a turkey casserole. I made a few modifications because my spouse doesn’t care for peppers or mushrooms. I simply substituted a carrot. Out of sheer lazines...

This recipe is so easy to make, I made it for my girlfriend, has she works all weekend and I wanted her to have a fast healthy meal each night. Its very fulling and test fantastic... Thank you.....

It didn't thicken like a casserole. Was like a pot pie filling but VERY delish!! Due to my thickening problem, I served it over some leftover pasta and it was so wonderful. The flavors were s...

The only change I made was with the turkey. I had thinly sliced turkey for sandwiches and used it instead of turkey breast cube. It was delicious and was even better when it was warmed up the...

I used Boarshead Ichiban Teriyaki chicken , cut thick and later I cut that into cubes. I also used Fenches crispy fried onions instead of the bread crumbs. Super good recipe!

Very tasty! I did have to make a few changes cuz peppers are not for me but replaced with carrots, had no almonds, and I also only used about 8 oz of whole milk. Great dish though. Everyone love...

Good use for leftover Turkey.

What a fabulous recipe! I followed the directions exactly, except that I added a little more turkey than called for. I did this only because I would have had to throw it out. My family loved it ...

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