Best Turkey Mushroom Casserole Recipes

TURKEY, MUSHROOM AND CORN MEXICAN CASSEROLE

Steps:

• For the sauce: In a blender or food processor, combine the peppers with the stock, garlic, onions, cilantro and some salt and pepper, then puree. In a saucepot over medium heat, melt the butter, then whisk in the flour. Add the milk and cream and raise the heat a bit. Add the poblano puree and simmer to thicken and cook the sauce, 20 to 25 minutes.
• For the casserole: Heat the EVOO in a large skillet over medium-high heat; add the butter and melt into the oil. Brown the mushrooms, about 10 minutes. Then add the corn and shallots, and cook to lightly brown the corn and soften the shallots, about 5 minutes more. Add the turkey and stock and heat through.
• Char the tortillas over an open flame on a gas burner, or in dry skillet.
• Layer half the turkey, mushrooms and corn in a casserole dish, and top with half the sauce, cheese and a shingled layer of 3 tortillas. Top the tortillas with the remaining turkey, mushrooms and corn, tortillas, sauce and cheese. Cool and store for a make-ahead meal, or bake to serve. Bake at 400 degrees F from room temperature until heated through and brown and bubbly.

CREAMY TURKEY OR CHICKEN-MUSHROOM NOODLE CASSEROLE

Steps:

• Grease a 2-quart casserole dish (can use an 11 x 7-inch baking pan).
• In a bowl combine both soups with sour cream, melted butter, garlic powder and cayenne pepper; whisk until smooth.
• Mix in cheddar cheese, mushrooms, onion, celery, cubed turkey and black pepper; set aside.
• Cook the egg noodles in boiling water until tender; drain transfer to the bowl with with soup mixture; toss to combine.
• Transfer/spread to the prepared baking dish (at this point you may cover and refrigerate for up to 24 hours, remove from refrigerator 30 minutes prior to baking).
• In a small bowl combine the crushed cracker crumbs with melted butter, then sprinkle evenly on top of the casserole.
• Bake in a preheated 350 degree F oven for 30 minutes or until bubbly and browned on top.

TURKEY MUSHROOM CASSEROLE

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions., Meanwhile, in a Dutch oven, saute mushrooms and onion in oil until tender. Add the garlic; cook 1 minute longer. Stir in the soup, turkey, broth, sherry, Italian seasoning, pepper and 1 cup cheese. Drain spaghetti; stir into turkey mixture., Transfer to 2 greased 8-in. square baking dishes. Sprinkle with remaining cheese. Cover and bake 1 casserole until heated through, 30-40 minutes., Freeze option: Cover and freeze the remaining casserole for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 45 minutes. Uncover; bake until bubbly, 5-10 minutes longer.

HEARTY TURKEY AND MUSHROOM CASSEROLE

Steps:

• Heat oil in a medium saucepan over medium heat.
• Add onions and cook 5 minutes, until softened.
• Add garlic and cook 1 minute.
• Stir in rice.
• Slowly add chicken broth, water and sage.
• Bring mixture to a boil.
• Reduce heat to low; cover and simmer 40 minutes.
• Meanwhile, melt 1 tablespoon (3 tsp) of the butter in large nonstick skillet over medium-high heat.
• Add mushrooms and cook until tender and liquid has evaporated, 10 minutes.
• Stir in salt and pepper.
• Heat oven to 400 degree F.
• Grease bottom of shallow 2-quart baking dish with remaining 1 teaspoon butter.
• Spoon rice into dish and top evenly with turkey.
• Spoon mushrooms over turkey.
• Whisk together soup and wine in bowl; pour over top of mushrooms.
• Bake casserole until sauce is hot, 25 to 30 minutes.
• (If top becomes too dark, cover loosely with foil during last 15 minutes of baking.) Sprinkle top with parsley.
• Makes 6 servings.

LEFTOVER TURKEY-MUSHROOM-NOODLE CASSEROLE

Steps:

• Cook noodles until barely tender in boiling salted water.
• Drain well and place in shallow greased baking dish.
• Arrange turkey over noodles.
• Melt butter and add onion, cooking for a minute.
• Add in the rest of the ingredients and mix lightly then pour over the turkey and noodles.
• Bake in a moderate oven at 350 degrees until lightly browned (about 20 minutes).

MUSHROOM AND TURKEY CASSEROLE (FROM COOKING LIGHT)

Steps:

• Preheat oven to 325.
• Prepare rice according to package directions, omitting fat and seasoning packet.
• While rice cooks, place bread in food processor; pulse 15 times or until fine crumbs measure 1/2 cup. Add 1 teaspoon butter to processor; pulce until combined. Add Parmesan to processor; pulse until combined.
• Heat a large skillet over medium-high heat. Add remaining 2 teaspoons butter, onion, garlic and mushrooms. Saute 7 minutes or until the onion is tender. Stir in turkey and next 7 ingredients. Add cooked rice; stir.
• Transfer mixture to a 1 1/2 quart casserole dish that has been coated with cooking spray. Sprinkle with breadcrumb mixture.
• Bake at 325 for 30 minutes, or until golden brown. Serve with cranberry sauce.

MUSHROOM TURKEY CASSEROLE

Steps:

• In a bowl, combine the turkey, mushrooms, soup, celery, carrot, parsley and pepper. Divide the mixture into two greased 2-cup baking dishes. , In a small bowl, toss bread crumbs with butter. Sprinkle half over each dish. Sprinkle with paprika. Bake, uncovered, at 350° for 15-20 minutes or until golden brown and bubbly.

NORMA'S TURKEY AND MUSHROOM CASSEROLE

Steps:

• 1. Preheat your oven to 400 for cheese puffs.
• 2. Meanwhile, melt butter in large skillet over medium heat and add turkey and onions.
• 3. Cook until onions are clear; about 3 minutes and add mushrooms. Cook and stir for 5 minutes.
• 4. Add tomatoes, flour and thyme and cook and stir until blended and bubbly.
• 5. Lower heat and cover to keep warm.
• 6. Cheese Puff Topping:
• 7. Heat water, butter and salt in small saucepan over hight heat to a full rolling boil.
• 8. Reduce heat and quickly stir in flour, mixing vigorously until mixture leaves sides of pan in a ball.
• 9. Place flour mixture in mixer bowl with flat beater.
• 10. Turn to speed 2 and add eggs, one at a time, mixing about 30 seconds after each addition.
• 11. Stop and scrape bowl and turn mixer to speed 4 and beat about 15 seconds and add cheese.
• 12. Turn mixer speed to sir and mix about 10 seconds and set aside.
• 13. Pour the warm filling into a 2 quart casserole dish sprayed with non stick cooking spray.
• 14. Spoon topping into 4 mounds on top of filling.
• 15. Place in oven and bake for 35 to 45 minutes or until pastry is puffed and browned and filling is bubbly.
• 16. Serve hot with your favorite salad.