Leftover Turkey Casserole |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
I found this recipe in Turkey Saftyband Recipes For Leftovers from Cornell Cooperative Extension. When I made this recipe I used 2 cups Turkey Stock, ground sage, and I left out the boiled eggs as that just didn't sound good to me. I think this needs more seasonings especially salt and the velveeta should be shredded not cubed. I would recommend soaking the macaroni why preping the rest of the food as the macaroni on top stays hard. Ingredients:
5 -6 cups chopped cooked turkey |
2 cups cracker crumbs |
3 cups broth |
1/2 teaspoon sage (optional) |
1 lb uncooked macaroni |
1/8 teaspoon pepper |
1/2 lb reduced fat cubed velveeta cheese |
3 small onions, finely chopped |
20 ounces 98% fat-free cream of mushroom soup |
5 hard-boiled eggs, chopped |
Directions:
1. Combine all ingredients except hard cooked eggs.
2. Mix very well.
3. Carefully stir in eggs.
4. Pour mixture into greased 9x13-inch dish.
5. Bake at 350 for 1 hour.
|
|