Leftover Turkey Casserole
A creamy, vegetable-infused casserole that uses leftover turkey. Cook all ingredients before mixing and pouring into casserole dish. Refrigerate leftovers.
Preheat the oven to 350 degrees while you are cooking the pasta and vegetables.
Ingredients
- 1 cup diced, cooked turkey
- 1/2 box Ronzoni tricolor vegetable pasta
- 1 can Campbell's Cream of Mushroom soup
- 1/2 cup 2% milk
- 3 stalks celery, diced
- 1/2 red onion diced fine
- 1/2 cup fresh mushrooms
- 1/4 cup grated Parmesan cheese
- 1/8 teaspoon soy sauce
- sprinkle finely grated mozarella cheese
Instructions
- Boil water and cook pasta for 9 minutes. Drain and set aside.
- In a saucepan, heat 1/4 cup of water. Add onions and sautee gently for 10 minutes, stirring frequently and adding more water as needed. Add celery; keep cooking. Add mushrooms at the end and cook until all are fork-tender.
- Dice the cooked turkey.
- In a large bowl, mix pasta, drained vegetables, turkey, soup, milk, soy sauce and Parmesan cheese. Stir; pour into casserole dish.
- Sprinkle shredded mozarella on top.
- Cover casserole dish and bake, covered, at 350 degrees for 45 minutes.
- Let cool 5 minutes before serving.