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Turkey Macaroni Bake Recipe

Photo by: Taste of Home

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"A co-worker gave me this recipe when we were discussing quick-and-easy ways to use leftover turkey," recalls Cherry Williams of St. Albert, Alberta. "The mild cheesy casserole is a hit with my family. And it doesn't get much easier than this...you don't even have to cook the macaroni first!"

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6 Servings
Prep: 15 min. Bake: 65 min.

Ingredients

2 cups cubed cooked turkey
1-1/2 cups uncooked elbow macaroni
2 cups (8 ounces) shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup whole milk
1 can (8 ounces) mushroom stems and pieces, drained
1/4 teaspoon pepper

Directions

In a large bowl, combine the turkey, macaroni, 1-1/2 cups cheese, soup, milk, mushrooms and pepper. Pour into a greased 2-qt. baking dish.
Cover and bake at 350° for 60-65 minutes or until macaroni is tender. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 6 servings.

Nutrition Facts: 1 serving (1-1/4 cups) equals 359 calories, 18 g fat (11 g saturated fat), 85 mg cholesterol, 804 mg sodium, 21 g carbohydrate, 2 g fiber, 28 g protein.

Turkey Macaroni Bake published in Quick Cooking November/December 2003, p14

Cheddar Tip

Select sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.

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