mom's turkey casserole
I remember some 30 years ago, my mom making this for the first time and serving it. I thought I had died and gone to heaven! But, then again, I have always liked casseroles. I usually add more celery and green bell pepper than the recipe calls for. Use your own discretion for the amount of bacon, sautéing medium, etc. Recipe is easily tweaked for personal preferences. We have used chicken and ham in lieu as well. As a lazy cook, this dish causes me a few more dishes to wash than I like to, but it is worth it! Thank you, Mom! Minus the topping, this also freezes well, ahead of time
prep time
35 Min
cook time
50 Min
method
Bake
yield
4-6 serving(s)
Ingredients
- 6 slices bacon, crispy, drained and crumbled
- 3/4 cup onion, medium chopped
- 1/4 cup green bell pepper, medium chopped
- 1/4 cup celery, medium chopped
- 4 ounces canned mushrooms
- 1 can cream of celery soup
- 1 cup sour cream
- 3 cups turkey, cut up
- 1/4 teaspoon salt
- 1 teaspoon pepper
- TOPPING
- 2 cups bisquick
- 1/2 cup milk
- 2 large eggs
- 1/2 cup shredded cheddar cheese
How To Make mom's turkey casserole
-
Step 1Fry bacon, crumble
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Step 2Using same frying pan, sauté onion, celery, bell pepper, and mushrooms until tender. Drain.
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Step 3Preheat oven 350 d (f)
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Step 4In medium bowl, combine soup, sour cream, turkey, bacon, and sautéed vegetables, salt and pepper. Stir together well.
-
Step 5Grease either a 2 quart casserole dish or 9 X 11 pan, and fill with casserole mix.
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Step 6For topping, mix the Bisquick, milk, eggs, and cheese well and spread evenly over casserole.
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Step 7Bake, uncovered, about 50 minutes, or until topping is golden brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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