Hot Turkey and Cheddar Casserole

Butter
3 C. (about 16 oz.) cubed (1-inch) leftover turkey
3/4 C. chopped celery
1 5 oz.) can sliced water chestnuts, drained
1/2 C. chopped red bell pepper
1 1/3 C. mayonnaise
1 T. grated onion
2 T. lemon juice
2 C. (8 oz.) shredded sharp Cheddar cheese, divided
1 C. (4 oz.) shredded mozzarella cheese, divided
1 C. cornflakes, crushed

Preheat oven to 350 F. Lightly coat a 9 x 13-inch baking dish with butter.

In a medium bowl, combine turkey, celery, water chestnuts, red bell pepper, mayonnaise, onion, lemon juice, 1 cup Cheddar cheese, and 1/2 cup mozzarella cheese; mix well. Place the mixture in the baking dish and bake for 25-30 minutes, or until heated through.

Meanwhile, in a medium bowl, combine the remaining 1 cup Cheddar cheese, 1/2 cup mozzarella cheese and cornflakes.

Sprinkle the cheese mixture over the baked turkey casserole and bake for 5 to 8 minutes, or until the cheese melts.

Green Bean and Turkey Casserole

2 cups cooked turkey or chicken -- cubed
14 1/2 ounces green beans, canned -- drained
10 3/4 ounces cream of mushroom soup, condensed
1/3 cup skim milk
4 ounces shredded cheddar cheese -- ( 1 cup)
6 servings mashed potato flakes -- prepared
1/2 can french fried onions -- ( 2.8-oz.)

Heat oven to 375ºF.

In medium saucepan, combine turkey, green beans, soup and milk; mix well. Cook over medium heat until mixture is hot, stirring occasionally. Remove from heat.

Add cheese; stir until melted.

Pour into ungreased 2-quart casserole. Top with prepared mashed potatoes.

Bake at 375ºF for 10 minutes. Sprinkle with onions; bake an additional 3 to 5 minutes or until mixture bubbly and onions are warm.

Serves 6.

Source of Recipe: Pillsbury Casseroles and Easy Skillet Meals

Creamy Turkey Melt

1/2 cup chopped red onion
5 tablespoons butter or margarine, softened -- divided
3 ounces cream cheese, cubed
1/3 cup sour cream
2 cups cubed cooked turkey
8 slices dark rye or pumpernickel bread
4 slices Swiss cheese

In a saucepan over medium heat, saute onion in 1 tablespoon of butter until tender. Reduce heat to low.

Add cream cheese and sour cream; cook and stir until smooth.

Add turkey; cook until heated through (do not boil). Spoon 1/2 cup filling onto four slices of bred; top with a slice of cheese.

Spread outside of bread with remaining butter.

In a skillet over medium heat, cook sandwiches until lightly browned on both sides.

Yield: 4 servings.

Turkey Hash Brown Pie

3 cups hash browns, shredded, loose-pack (purchased frozen, then thawed)
1/3 cup butter, melted or use:1/3 cup margarine, melted
1 cup turkey, diced, fully cooked
1/2 cup Swiss cheese, shredded
1/2 cup Monterey Jack cheese, shredded
1/4 cup green pepper, diced
1/4 cup red pepper, diced
2 eggs
1/2 cup milk
1/2 tsp. salt
1/4 tsp. black pepper

Press hash browns between paper towels to remove excess moisture. Press into the bottom and sides of an ungreased 9 inch pie plate. Drizzle with butter. Bake at 425°F. for 25 minutes.

Combine the turkey, cheese and diced peppers, and spoon over the crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all.

Reduce heat to 350°F. and bake for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes. Cut into pie wedges and serve.

Turkey Gobble-Up

1 large ripe avocado, peeled, pitted
1 tablespoon lemon juice
2 tablespoons mayonnaise
2 tablespoons sour cream
1/4 teaspoon hot pepper sauce
12 slices cooked turkey breast meat
12 slices tomato
12 slices American or cheddar cheese
12 strip bacon, halved, cooked, crumbled
6 English muffins, split and toasted

In a small bowl, mash the avocado; add lemon juice, mayonnaise, sour cream and hot pepper sauce.

Spread over muffin halves; top with turkey, tomato, cheese and bacon.

Broil 6 inches from the heat for 3-4 minutes or until cheese begins to melt.

Yield: 6 servings.

Turkey n' Stuffing Pie

1 egg, beaten
1 cup chicken broth
1/3 cup butter, melted
5 cups herb-seasoned stuffing cubes

FILLING:
1 can mushroom stems and pieces, drained
1/2 cup chopped onion
1 tablespoon butter
1 tablespoon flour
3 cups cubed cooked turkey
1 cup frozen peas
1 tablespoon minced fresh parsley
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1 jar turkey gravy
5 slices American cheese, cut into strips

In large bowl, combine egg, broth and butter. Add stuffing and mix well. Pat onto bottom and up sides of greased 9" pie plate; set aside.

In skillet, saute mushroom and onion in butter until tender. Sprinkle with flour and mix well. Add the turkey, peas, parsley, Worcestershire and thyme; mix well. Stir in gravy. Bring to a boil, then boil and stir for 2 minutes.

Spoon into the crust and bake at 375ºF for 20 minutes. Arrange cheese strips in lattice pattern over filling. Bake 5-10 minutes longer or until cheese is melted.

Yield: 4-6 servings.

Turkey Stroganoff

2 cups broccoli -- frozen, cut
1 tablespoon butter or margarine
1/4 cup onion -- chopped
3 tablespoons all-purpose flour
1 can chicken broth
2 cups turkey -- cooked, cubed
1 cup sour cream
1 can mushroom -- sliced, drained
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon pepper
hot cooked noodles

Cook broccoli according to package directions. Drain and set aside.

In 2 quart microwave safe casserole, melt butter. Add onion; cover and cook on high until tender.

Add flour and blend well. Whisk in broth; cook on high for 4 to 6 minutes or until thickened and bubbly, stirring every 2 minutes.

Add remaining ingredients except noodles. Cook on high for 2 to 3 minutes or until heated through, stirring once. Serve over noodles. Serves 4.

Turkey Almondine

2 cups cooked white rice
3 cups cooked turkey breast, cubed, skin removed
2 cans condensed cream of chicken soup (10.75 oz. each)
1/2 cup fat free mayonnaise
2 cups diced celery
2 Tbsp. minced onion
2 tsp. salt
2 cups crushed corn flakes
3 ounces sliced almonds
2 Tbsp. melted butter or margarine

In a 13" x 9" x 2" baking pan, combine the rice, turkey, soup, mayonnaise, celery, onion, and salt.

Sprinkle cornflakes, almonds, and melted butter on top.

Bake in a 350°F oven for 30 minutes.

Serves 6.

Left Over Turkey Casserole

8-10 slices Turkey or pieces of turkey, enough to cover the dish
2 cans Cream of Chicken soup or Cream of Celery soup
1 1/2 Cup Bread crumbs
1/4 Cup Chicken stock or water
4 Cups Dressing, enough to cover bottom of dish

Grease a 8x9 inch casserole dish. You can use butter or Pam type spray.

Moisten dressing with either water or chicken stock, spread over entire bottom of casserole dish. Gently spread 1 can of soup on top of dressing. Add turkey slices, spread the rest of the soup on top of the turkey, cover with bread crumbs.

Bake in 350F degree oven for 1 hour, to heat through.

Crispy Turkey Bake

3 cups cubed cooked turkey or chicken
1 pkg frozen peas or vegetables
1 cup shredded sharp cheddar
1/4 cup chopped onion
1 tbsp lemon juice
1/2 tsp salt
dash pepper
1/2 cup mayo
6 tomato slices
3/4 cup crushed potato chips

Preheat oven to 350°

Combine turkey, vegetables, 1/2 cup cheese, onion, lemon juice, seasonings and mayo; mix lightly. Put in casserole dish.

Top with tomato slices. Bake 25 minutes.

Mix remaining cheese and chips and sprinkle on casserole. Bake till cheese melts.

Turkey Divan

1 pkg (10 oz) frozen broccoli, cooked & drained
4 servings of sliced cooked turkey
1 can cream of celery, chicken or mushroom soup
1/3 cup milk
1/2 cup shredded cheddar cheese

Arrange broccoli in shallow dish. Top with turkey slices.

Blend soup and milk; pour over turkey.

Sprinkle with cheese.

Bake at 400° until sauce is slightly browned, about 15 minutes.

Makes 4 servings

Turkey Leftovers
Here are six fast, simple and delicious suggestions for revitalizing cooked turkey:

Turkey Bruschetta

Brush slices of Italian bread with olive oil. Top with minced garlic and toast in the oven. Spoon on a combination of turkey, shredded mozzarella cheese and chopped fresh basil. Broil until cheese melts


Hot And Spicy Turkey Chili

Combine sautéed green pepper and onion with turkey, canned tomatoes, canned red kidney beans and a touch of crushed red pepper. Top with corn chips.


Turkey Grape Salad

Combine turkey with halved green grapes, toasted sliced almonds, sliced green onions, orange zest and light mayonnaise.


Turkey Stir Fry

Stir turkey into stir-fried broccoli florets and red bell pepper strips. Add minced garlic, fresh ginger, soy sauce and a sprinkle of sesame oil.


Turkey And Spinach Tetrazzini

Combine turkey with cooked spaghetti, chopped sun dried tomatoes, a thawed package of frozen creamed spinach, minced garlic, and Parmesan cheese. Bake until heated through


Breaded Turkey Italian Style

Dip turkey slices in beaten egg, coat with fine bread crumbs and brown in melted butter.

Transfer to baking dish and top with spaghetti sauce, shredded mozzarella cheese, chopped mushrooms and green pepper. Bake until cheese melts.