Angel Hair Turkey Casserole

Name: Angel Hair Turkey Casserole
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 10-12
Cuisine: American
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

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 the holidays that were just begging to be used!

Blue Ribbon Recipe

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! The Test Kitchen

Rating:

★★★★★ 1 vote5

Comments:

11 Comments

Serves:

10-12

Prep:

30 Min

Cook:

45 Min

Method:

Bake

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
Add Ingredients to Grocery List

How to Make Angel Hair Turkey Casserole

Step-by-Step

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