eat turkey any time of the year

Ground Turkey Casseroles

Ground Turkey Harvest Casserole 

8 servings.

Crockpot-Autumn-Harvest-TurkeyIngredients:

  • 1 pkg. frozen corn
  • 1 pkg. frozen lima beans
  • 1 lb. ground turkey
  • 1 c. onions, minced
  • 2-1/ 2 c. tomatoes
  • 1 tbsp. Worcestershire sauce or 1 tsp. chili powder
  • 2 tsp. salt
  • 2 c. raw potatoes, thinly sliced
  • 1/ 3 c. flour
  • 1 sliver green pepper
  • 1-1/ 2 c. grated processed cheese

Directions:

Thaw corn and limas enough to separate. Combine turkey, onions, tomatoes, Worcestershire sauce and salt. Pat into a 1-inch layer in 3-quart casserole. Add layers of potatoes, flour, lima beans, corn and green pepper. Bake covered for 45 minutes at 375 degrees. Sprinkle with cheese; bake, uncovered, 30 minutes longer. Serve

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Ground Turkey-Pecan Casserole

8 servings.                                     

1-1/ 2 lb. ground turkey          turkey-and-pecan-casserole

  • Salt and pepper to taste
  • 1/ 4 c. chopped onion
  • 1/ 2 c. diced American cheese
  • 1 can cream of mushroom soup
  • 1 can tomato soup
  • 2 soup cans water
  • 1-1/ 4 c. uncooked shell macaroni
  • 1 4-oz. can mushrooms
  • 1/ 2 c. chopped pecans
  • Crushed Ritz crackers

Directions:

Brown ground turkey, salt, pepper and onion; add cheese, soups, water and macaroni. Simmer for 20 minutes or until macaroni is tender. Add mushrooms and pecans. If dry, add additional water. Pour mixture into buttered baking dish. Top with crushed crackers. Bake at 300 degrees for 1 hour. Serve

 

Dad’s Favorite Turkey Casserole

15 servings.

Ingredients:                                                                              

Dad's Favorite Turkey-Casserole

  • 2 lb. ground turkey
  • 1 lge. onion, chopped
  • 1 green pepper, chopped
  • 1- 8-oz. pkg. noodles, cooked
  • 1 – 16 oz. can cream-style corn
  • 1 can mushrooms
  • 1 – 16 oz. can ripe pitted olives
  • 1 can tomato soup
  • 1- 8-oz. can tomato sauce
  • 1- 4-oz. can pimentos, chopped
  • 1-1/ 2 tsp. salt
  • 1/ 2 tsp. chili powder
  • 1/ 8 tsp. of dry mustard
  • 1/ 8 tsp. of pepper

Directions:

Brown turkey, onion and green pepper; add remaining ingredients except cheese. Place in large flat pan; sprinkle with cheese. Let set overnight to allow flavors to blend. Bake at 350 degrees for 45 minutes. Serve

 

 

 

Asian Oriental Turkey Casserole

8-10 servings.

Ingredients:

  • 1-1/ 2 lb. ground turkey
  • 2 c. chopped onion
  • 1 c. sliced celery
  • 2 tbsp. fat or salad oil
  • 1/ 3 c. soy sauce
  • 2/ 3 c. uncooked rice
  • 1- 4-oz. can water chestnuts
  • 1- 4-oz. can mushroom pieces, undrained

Directions:

Cook turkey, onions and celery in hot fat until meat is lightly browned; pour off drippings. Add pepper, soy sauce and rice. Add enough water to liquid drained from water chestnuts and mushrooms to make 2 cups. Heat to boiling; add with water chestnuts and mushrooms to meat mixture. Mix lightly; pour into greased 2-quart casserole. Cover tightly. Bake at 350 degrees for 1 hour. Serve

 

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