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Oregano Turkey Casserole

 Oregano Turkey Casserole
"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.
6-8 ServingsPrep/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.

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Oregano Turkey Casserole (continued)

Directions (continued)

  • 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.