Oregano Turkey Casserole Recipe

1 1 1
Publisher Photo

Oregano Turkey Casserole Recipe

Read Reviews
1 1 1
Publisher Photo
"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.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 cup: 252 calories, 11g fat (7g saturated fat), 63mg cholesterol, 407mg sodium, 18g carbohydrate (5g sugars, 1g fiber), 19g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Oregano Turkey Casserole in Taste of Home October/November 2001, p41

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forOregano Turkey Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
katlaydee3 User ID: 3741999 93653
Reviewed Nov. 28, 2010

"I did not like this at all. I like oregano but the flavor was much too much."

Loading Image