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Oregano Turkey Casserole Recipe

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"This casserole is a great way to use up leftover turkey—the oregano really enhances its flavor," notes field editor Edie DeSpain of Logan, Utah.

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Oregano Turkey Casserole Recipe

Prep/Total Time: 30 min.

Yield: 6-8 Servings

10 20 30

Ingredients

4 ounces uncooked spaghetti
2 cups sliced fresh mushrooms
1/2 cup julienned green pepper
1/4 cup butter, cubed
2 tablespoons all-purpose flour
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chicken bouillon granules
1/4 cup boiling water
1-1/3 cups evaporated milk
2-1/2 cups cubed cooked turkey
2 tablespoons chopped pimientos
2 tablespoons grated Parmesan cheese

Directions

Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute mushrooms and green pepper in butter until tender. Stir in flour, oregano, salt and pepper. Dissolve bouillon in water; gradually add to skillet. Stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and pimientos.
Drain spaghetti; toss with the turkey mixture. Pour into a greased 11-in. x 7-in. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 18-22 minutes or until heated through. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 252 calories, 11 g fat (7 g saturated fat), 63 mg cholesterol, 407 mg sodium, 18 g carbohydrate, 1 g fiber, 19 g protein.

Originally published as Oregano Turkey Casserole in Taste of Home October/November 2001, p41

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