Angel Hair Turkey Casserole

By Sheila Kremer
@bkzmom

I created this recipe tonight after doing the "freezer stare" and the leftover bits and pieces of turkey I saved from Christmas were just begging to be used!

Rating:

★★★★★ 1 vote

Comments:

8 Comments

Serves:

10-12

Prep:

30 Min

Cook:

45 Min

Method:

Bake

Notes from the Test Kitchen:
What an easy casserole recipe and a wonderful way to use up leftover turkey. With so few ingredients, it comes together in a snap. Creamy and full of flavor, this will please even the pickiest eaters in your house.

Note: We didn't have leftovers so made a 1 lb package of angel hair pasta. It was plenty!

Ingredients

4-6 c: angel hair pasta, already cooked
3-4 c: turkey, cooked and chopped
1 1/2 c: Velveeta cheese, cubed
1 can(s): cream of mushroom soup
1 jar(s): chicken gravy
1/2 jar(s): milk

How to Make Angel Hair Turkey Casserole

Step-by-Step

1Spray a 10x15 pan with non-stick spray. Preheat oven to 350.
2Put half the angel hair pasta in pan. I used leftover pasta that was already cooked.
3Layer half of the chopped turkey on pasta. Put half the cubed Velveeta cheese over turkey.
4Repeat pasta, turkey and Velveeta cheese layer.
5Use gravy jar and fill halfway with milk. Mix soup, gravy, and milk.
6Pour evenly over top of cheese/turkey/pasta.
7Bake at 350 for about 45 minutes until bubbly.
8Let stand about 5 minutes before serving. Makes 10-12 generous servings.