Four-Cheese Turkey Casserole

Four-cheese Turkey Casserole

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raymond spencer

By
@clownman70360

this casserole recipe is perfect for after thanksgiving,you can use leftover turkey,it great with cheese.

Rating:

★★★★★ 2 votes

Comments:
Serves:
6
Prep:
30 Min
Cook:
35 Min
Method:
Bake

Ingredients

  • 8 oz
    uncooked penne pasta
  • 2 Tbsp
    margarine
  • 1
    red onion,diced
  • 1
    carrot,chopped
  • 4
    garlic cloves,minced
  • 1 can(s)
    (10 3/4 oz.) condensed cream of mushroom soup,undiluted
  • 1 pkg
    (8 oz.) cream cheese,softened and cubed
  • 1 c
    fat-free milk
  • 1 c
    heavy cream
  • 1 c
    sliced mushrooms
  • 1 c
    shredded monterey jack cheese
  • 1 c
    shredded parmesan cheese
  • 1 c
    shredded sharp cheddar cheese
  • 1/4 tsp
    ground nutmeg
  • 1/4 tsp
    ground black pepper
  • 3 c
    sliced leftover or cooked turkey
  • TOPPING

  • 1/2 c
    seasoned bread crumbs
  • 3 Tbsp
    margarine,melted

How to Make Four-Cheese Turkey Casserole

Step-by-Step

  1. Preheat oven to 350 degrees F.
  2. Cook penne pasta according to package directions.Drain;set aside.
  3. Heat margarine in a large skillet over medium heat,saute diced red onion and chopped carrot for 6 minutes until are tender.
  4. Add soup,cream cheese,milk and heavy cream;cook and stir just until cream cheese is melted.
  5. Stir in mushrooms,cheeses,nutmeg and black pepper;cook just until cheeses are melted.Add turkey and penne;heat through.
  6. Transfer to a greased 2 1/2-qt.baking dish.In a small bowl,combine topping ingredients;sprinkle over pasta mixture.
  7. Cover and bake at 350 degrees for 25 minutes.Uncover;bake 10-15 minutes longer or until bubbly and golden brown.

Printable Recipe Card

About Four-Cheese Turkey Casserole

Course/Dish: Casseroles
Main Ingredient: Turkey
Regional Style: American
Other Tag: Quick & Easy



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