Southwest Turkey Casserole Recipe

4.5 2 2
Southwest Turkey Casserole Recipe
Southwest Turkey Casserole Recipe photo by Taste of Home
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Southwest Turkey Casserole Recipe

Read Reviews
4.5 2 2
Publisher Photo
Maria Luisa Reyes of Bastrop, Texas writes, “When I was small, my mother and stepfather—who was head cook for an oil company—made this colorful casserole.”
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 1/2 cup uncooked elbow macaroni
  • 1/4 cup chopped onion
  • 1/4 cup chopped sweet red pepper
  • 4-1/2 teaspoons butter
  • 1 tablespoon canola oil
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • Dash pepper
  • 1 cup 2% milk
  • 1 cup shredded cheddar cheese
  • 1 cup cubed cooked turkey
  • 2/3 cup canned diced tomatoes and green chilies
  • 1/3 cup frozen corn
  • 1/3 cup frozen peas

Directions

Cook macaroni according to package directions. Meanwhile, in a large skillet, saute onion and red pepper in butter and oil until tender. Stir in the flour, salt, cumin and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese until melted.
Drain macaroni; add to cheese mixture. Stir in the turkey, tomatoes, corn and peas. Transfer to a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 2 servings.
Originally published as Southwest Turkey Casserole in Cooking for 2 Fall 2008, p31

Nutritional Facts

2 cups: 611 calories, 28g fat (13g saturated fat), 131mg cholesterol, 1489mg sodium, 43g carbohydrate (17g sugars, 5g fiber), 52g protein.

  • 1/2 cup uncooked elbow macaroni
  • 1/4 cup chopped onion
  • 1/4 cup chopped sweet red pepper
  • 4-1/2 teaspoons butter
  • 1 tablespoon canola oil
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • Dash pepper
  • 1 cup 2% milk
  • 1 cup shredded cheddar cheese
  • 1 cup cubed cooked turkey
  • 2/3 cup canned diced tomatoes and green chilies
  • 1/3 cup frozen corn
  • 1/3 cup frozen peas
  1. Cook macaroni according to package directions. Meanwhile, in a large skillet, saute onion and red pepper in butter and oil until tender. Stir in the flour, salt, cumin and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese until melted.
  2. Drain macaroni; add to cheese mixture. Stir in the turkey, tomatoes, corn and peas. Transfer to a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 2 servings.
Originally published as Southwest Turkey Casserole in Cooking for 2 Fall 2008, p31

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MY REVIEW
angelasandoval User ID: 2401339 210179
Reviewed Nov. 29, 2009

"Tasty! But we felt this could have easily used twice as much turkey as called for. Just to make it prettier, think I'll use penne or mini bowtie pasta next time."

MY REVIEW
Skn User ID: 3048543 174068
Reviewed Jul. 22, 2009

"Made this, doubled the receipe, used Dole tomatoes with mild green chiles and leftover pork roast. Really good"

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