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Cheddar Turkey Casserole

 Cheddar Turkey Casserole
This recipe comes with lots of mass appeal, thanks to its cheesy sauce. Pasta, veggies and leftover turkey combine to create a filling meal. —Steve Foy, Kirkwood, Missouri
6 ServingsPrep: 20 min. Bake: 35 min.

Ingredients

  • 4 cups uncooked spiral pasta
  • 1 garlic clove, minced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon prepared mustard
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 2 cups 2% milk
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 2 cups cubed cooked turkey
  • 2 cups frozen mixed vegetables, thawed
  • 1/2 cup slivered almonds

Directions

  • Preheat oven to 350°. Cook pasta according to package directions.
  • Meanwhile, in a large saucepan, saute garlic in butter until tender.
  • Stir in flour, salt, mustard, thyme and pepper. Gradually stir in
  • milk. Bring to a boil; cook and stir 2 minutes or until thickened.
  • Remove from heat; stir in cheese until melted. Drain pasta; place in
  • a large bowl. Toss with turkey, vegetables and cheese sauce.
  • Transfer to a greased 13x9-in. baking dish. Sprinkle with almonds.
  • Bake, uncovered, 35-40 minutes or until heated through.
  • Yield: 6 servings.

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Cheddar Turkey Casserole (continued)

Nutritional Facts: 1-1/3 cups equals 513 calories, 23 g fat (12 g saturated fat), 87 mg cholesterol, 703 mg sodium, 46 g carbohydrate, 5 g fiber, 31 g protein.