Turkey Mushroom Casserole
TOTAL TIME: Prep: 50 min. Cook: 30 min.
YIELD: 2 casseroles (4 servings each).
My mother developed this turkey casserole recipe years ago. The flavor, cheese and splash of sherry make it elegant enough to serve at a dinner party. —Peggy Kroupa, Leawood, Kansas
Ingredients
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1 pound uncooked spaghetti
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1/2 pound sliced fresh mushrooms
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1 cup chopped onion
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2 tablespoons olive oil
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1/2 teaspoon minced garlic
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3 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
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3 cups cubed cooked turkey
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1 cup chicken broth
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1/3 cup sherry or additional chicken broth
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1 teaspoon Italian seasoning
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3/4 teaspoon pepper
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2 cups grated Parmesan cheese, divided
Directions
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1.
Preheat oven to 350°. Cook spaghetti according to package directions.
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2.
Meanwhile, in a Dutch oven, saute mushrooms and onion in oil until tender. Add the garlic; cook 1 minute longer. Stir in the soup, turkey, broth, sherry, Italian seasoning, pepper and 1 cup cheese. Drain spaghetti; stir into turkey mixture.
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3.
Transfer to 2 greased 8-in. square baking dishes. Sprinkle with remaining cheese. Cover and bake 1 casserole until heated through, 30-40 minutes.
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4.
Freeze option: Cover and freeze the remaining casserole for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 45 minutes. Uncover; bake until bubbly, 5-10 minutes longer.
Nutrition Facts
1-1/2 cups: 534 calories, 19g fat (6g saturated fat), 63mg cholesterol, 1286mg sodium, 55g carbohydrate (4g sugars, 4g fiber), 33g protein.
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