Sunday, November 27, 2011

Leftover Turkey

Those of you that have read (and possibly made) some of my recipes, know that I do not often turn to pre-packaged or canned goods.  This recipe for leftover turkey is an exception that I'm happy to share with you because it is SO GOOD!

The original recipe was given to me by a friend in Reno, but I've made several changes that I think make it much better.  It makes a huge casserole, so get out your largest baking pan!

Turkey Pasta Casserole

1 lb pasta of your choice (I've done this with bow-ties, ziti, rotini -- they all work well)
6 cups of cut up, cooked turkey
4 stalks of celery, cut up
1 onion, diced
1 red pepper, diced
8 oz mushrooms, sliced
1 can cream of mushroom soup
1 can cream of celery soup
1 can tomato soup
2 cups grated sharp cheddar cheese

Cook pasta until slightly underdone. Saute the vegetables in a small amount of oil until tender.  Mix all of the ingredients (except the cheese) in a large bowl and turn into a large, greased baking pan.  Bake for about an hour at 350.  Sprinkle the cheese on top and heat just until melted.

This recipe originally called for spaghetti, but I like it much better with any of the shapes I referenced above.

I hope all of you had a wonderful Thanksgiving and that you still have some left over turkey so you can try this recipe.  If not, you can always use chicken.

1 comment:

Pricilla said...

It looks yummy. If I only had a turkey....