Norma's Turkey and Mushroom Casserole

Norma DeRemer


Just had another wonderful Thanksgiving dinner at our dear friends house yesterday and she sent us home with some left overs. My sweetie ate his all gone and said that we sould make this again when we either have chicken or ham left from a dinner. This is one recipe I'll keep on hand for sure.

★★★★★ 1 vote
Makes 4 servings


1 Tbsp
3 to 4 c
turkey, cut into 1/2 inch pieces
1 medium
onion or 3 shallots, sliced
8 oz
button mushrooms, halved or quartered
1 can(s)
(14 1/2 ounce) diced tomatoes, undrained
2 Tbsp
all purpose flour
1/2 tsp
dried thyme leaves
cheese puff topping (recipe next)
1/2 c
1/4 c
1/2 stick butter, cut up
1/4 tsp
1/2 c
all purpose flour
2 oz
sharp cheddar cheese, diced (a little over 1/2 cup)


1Preheat your oven to 400 for cheese puffs.
2Meanwhile, melt butter in large skillet over medium heat and add turkey and onions.
3Cook until onions are clear; about 3 minutes and add mushrooms. Cook and stir for 5 minutes.
4Add tomatoes, flour and thyme and cook and stir until blended and bubbly.
5Lower heat and cover to keep warm.
6Cheese Puff Topping:
7Heat water, butter and salt in small saucepan over hight heat to a full rolling boil.
8Reduce heat and quickly stir in flour, mixing vigorously until mixture leaves sides of pan in a ball.
9Place flour mixture in mixer bowl with flat beater.
10Turn to speed 2 and add eggs, one at a time, mixing about 30 seconds after each addition.
11Stop and scrape bowl and turn mixer to speed 4 and beat about 15 seconds and add cheese.
12Turn mixer speed to sir and mix about 10 seconds and set aside.
13Pour the warm filling into a 2 quart casserole dish sprayed with non stick cooking spray.
14Spoon topping into 4 mounds on top of filling.
15Place in oven and bake for 35 to 45 minutes or until pastry is puffed and browned and filling is bubbly.
16Serve hot with your favorite salad.

About this Recipe

Course/Dish: Chicken, Turkey, Pork, Casseroles