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This is how I get rid of extra turkey. It also makes an awesome tuna casserole. Just replace the turkey with tuna.

Turkey Casserole

8 ounces radatore pasta
4 tablespoons butter
8 ounces sliced mushrooms
1/2 cup diced shallots
3 cloves diced garlic
1/4 cup flour
2 cups milk
1 1/2 cups Cheddar cheese
1 cup shredded Parmesan or Romano cheese
15 ounce can of peas, drained
2 to 3 cups leftover turkey, diced
Topping:
1 cup soft bread crumbs
2 tablespoons butter, melted

Heat oven to 350°. Grease a 2 1/2 to 3-quart baking dish.

Cook pasta following package directions; drain, rinse with hot water, and set aside.

In a large saucepan, melt 4 tablespoons of butter over medium heat.
Saute shallots and garlic until soft
Add mushrooms and saute until tender.
Stir in flour until well blended.
Add the milk, stirring constantly until thickened.
Add 1 1/4 cups of the Cheddar cheese and 3/4 cup of the Parmesan cheese.
Stir in turkey and peas.
Stir in pasta.
Spoon into the prepared baking dish.
Sprinkle the remaining cheese over the pasta mixture.
Combine bread crumbs with melted butter until the crumbs are well moistened.
Sprinkle crumbs over the casserole.
Bake for 25 to 30 minutes, until topping is lightly browned and casserole is bubbly.
Serves 6.

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