To change up the flavor, I sometimes substitute leftover cooked chicken for the turkey and stir 1/2 cup of seedless white grapes into the mixture just before adding the topping.
- 1-1/2 cups cubed cooked turkey
- 1-1/2 cups sliced fresh mushrooms
- 1 cup condensed cream of chicken soup, undiluted
- 1 small celery rib, chopped
- 1 small carrot, grated
- 1 teaspoon minced fresh parsley
- 1/8 teaspoon pepper
- 1/4 cup soft bread crumbs
- 1 teaspoon butter, melted
- 1/2 teaspoon paprika
- In a bowl, combine the turkey, mushrooms, soup, celery, carrot, parsley and pepper. Divide the mixture into two greased 2-cup baking dishes.
- In a small bowl, toss bread crumbs with butter. Sprinkle half over each dish. Sprinkle with paprika. Bake, uncovered, at 350° for 15-20 minutes or until golden brown and bubbly. Yield: 2 servings.
Originally published as Mushroom Turkey Casserole in Cooking for One or Two Cookbook 2003, p168
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