Leftover Turkey Dinner Casserole by Maggie
You need to use them up and what better way than to do it in a comfort food style casserole !
It's always been a mish mash of whatever we had but this year I decided to try to make a "recipe" out of it all .. and it turned out great !
Due to health concerns we are now limiting our salt intake as much as possible so my recipes will no longer contain added salt. We will get plenty of that through some of the ingredients but you are always welcome to add salt to taste as you are cooking or at serving time.
2 cuncooked pasta - egg noodles or bow tie work well
2 cleftover cooked vegies - whatever you have on hand and enjoy
1 - 2 ccooked chopped turkey
1 can(s)cream of mushroom soup - or any cream soup you prefer
1/4 - 1/2 cplain yogurt or sour cream
1 - 2 tsptamari sauce
1/2 cleftover stuffing or dressing
1/4 ccanned fried onion rings
·salt and pepper as desired
How to Make Leftover Turkey Dinner Casserole by Maggie
- Preheat oven to 350ºF.
Lightly spray an 8 x 8 baking dish and set aside.
- Cook pasta as directed on package.
Drain, rinse and set aside.
- Place your cooked vegetables into a large pot and sprinkle with the flour.
Stir gently to coat.
Turn the heat on to medium and slowly warm the vegies while stirring to avoid burning the flour.
Gradually stir in the milk then raise the heat and cook until thickened - stirring often - about 2 minutes or so.
- Remove from heat.
Stir in turkey, soup, yogurt or sour cream and Tamari sauce.
Add the cooked pasta and stir to coat.
- Pour into your prepared baking dish.
Take the stuffing and crumble it and lay it over the top of the casserole.
- Cover and bake for 20 minutes.
Uncover and sprinkle the onion rings on top.
Return to oven and cook uncovered for an additional 10 minutes.
Allow to sit for about 5 minutes before serving.
- Use salt and pepper as desired either while cooking or at serving time.