Mushroom Turkey Casserole |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
To change up the flavor, I sometimes substitute leftover cooked chicken for the turkey and stir 1/2 cup of seedless white grapes into the mixture just before adding the topping. Ingredients:
1-1/2 cups cubed cooked turkey |
1-1/2 cups sliced fresh mushrooms |
1 cup condensed cream of chicken soup, undiluted |
1 small celery rib, chopped |
1 small carrot, grated |
1 teaspoon minced fresh parsley |
1/8 teaspoon pepper |
1/4 cup soft bread crumbs |
1 teaspoon butter, melted |
1/2 teaspoon paprika |
Directions:
1. In a bowl, combine the turkey, mushrooms, soup, celery, carrot, parsley and pepper. Divide the mixture into two greased 2-cup baking dishes.
2. 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. Yield: 2 servings.
|
|