Turkey cream of mushroom casserole recipes - Main course

Author: Jodi Cook  

Whether you're looking to repurpose turkey leftovers or just want to enjoy turkey in casserole form, this cozy Turkey Mushroom Bake with creamy sauce is a fantastic keto-friendly and gluten-free dinner — no noodles needed. Perfect for leftover turkey or rotisserie chicken, this creamy, cheesy and slightly tangy turkey and mushroom casserole is sure to be a crowd-pleaser.

Turkey and Mushroom Casserole

Perfect for leftover turkey or rotisserie chicken, this creamy, cheesy and slightly tangy turkey and mushroom casserole is sure to be a crowd-pleaser.
Provided by: Liz DellaCroce
Total time: 65 minutes
Cook time: 50 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 13

Ingredients:

• 3 cups cooked turkey (or chicken) (diced, such as rotisserie)
• 1 pound short cut pasta such as shells or penne (cooked according to package instructions)
• 1 tablespoon butter
• 1 cup diced onion
• 2 teaspoons salt (divided)
• 1 cup sliced mushrooms
• 2 tablespoons flour
• 2 cups chicken broth (low sodium)
• 16 ounces whole milk plain yogurt
• 2 cups shredded mozzarella cheese (divided)
• 2 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon pepper

Nutrition:

• Calories: 660 kcal
• Carbohydrate: 50 g
• Protein: 80 g
• Fat: 15 g
• Saturated Fat: 7 g
• Cholesterol: 191 mg
• Sodium: 1639 mg
• Fiber: 2 g
• Sugar: 6 g
• Serving Size: 1 serving

How to cook:

1. Pre-heat oven to 350 degrees and spray a 9 x 13 baking pan with cooking spray.
2. Cook pasta according to package directions and set aside.
3. Heat butter in a large skillet over medium heat until melted. Stir in onion and 1 teaspoon of the salt. Cook until softened, 3-4 minutes before adding mushrooms. Continue cooking until mushrooms are soft, 3-4 additional minutes.
4. Sprinkle flour into the pan and stir for 30-60 seconds or until flour is absorbed into the pan. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until sauce thickens, 7-9 minutes.
5. In a large bowl, toss together cooked pasta with diced turkey, plain yogurt, remaining 1 teaspoon salt, half of the cheese (1 cup), lemon juice, Worcestershire sauce and pepper. Add in reduced mushroom sauce to the bowl and stir again.
6. Pour pasta mixture into the prepared baking dish and spread in an even layer. Sprinkle remaining cheese on top and bake until golden brown and bubbly, about 45-50 minutes. Let rest 5-10 minutes before serving to let the casserole settle.

Notes: Mushroom Turkey Casserole Recipe, Step 1. Bring the turkey drippings to a boil over high heat, add the wild rice and long grain rice or grain mixture, garlic and onion; reduce heat to low, cover with a tight fitting lid and cook …

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hearty turkey and mushroom casserole creamy turkey or chicken-mushroom noodle casserole turkey cream of mushroom casserole turkey or chicken-mushroom noodle casserole

Creamy Turkey or Chicken-Mushroom Noodle Casserole

This will also work well using cooked cubed chicken, make, the complete casserole may be assembled and refrigerated up to 24 hours in advance, do not add in any extra salt to this recipe as the canned soups already have enough sodium content, low-sodium soups may be used if desired.
Provided by: Kittencalrecipezazz
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 6 servings
Number of ingredients: 15

Ingredients:

• 8 ounces dry medium egg noodles
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 1 (10 3/4 ounce) can cream of chicken soup, undiluted
• 1 cup reduced-fat sour cream
• 2 tablespoons melted butter
• 1/2 teaspoon garlic powder (can use more)
• 1 pinch cayenne pepper (optional or adjust to taste)
• 1/2 cup shredded cheddar cheese
• 1 (10 ounce) can sliced mushrooms, well drained (squeeze out excess moisture with hands)
• 1 small onion, finely chopped (you may omit if desired)
• 1 celery rib, finely diced
• 4 cups cooked cubed turkey (or chicken, can use more or less)
• 1/4 teaspoon fresh ground black pepper (or to taste)
• 1 1/2 cups crushed unsalted butter-flavored crackers (such as Ritz crackers)
• 1/4 cup melted butter

Nutrition:

• Calories: 352.4 calories
• Fat: 26.4 grams
• Saturated Fat: 14 grams
• Cholesterol: 71.2 milligrams
• Sodium: 827.4 milligrams
• Carbohydrate: 21.6 grams
• Fiber: 1.2 grams
• Sugar: 2.8 grams
• Protein: 9.1 grams

How to cook:

1. Grease a 2-quart casserole dish (can use an 11 x 7-inch baking pan).
2. In a bowl combine both soups with sour cream, melted butter, garlic powder and cayenne pepper; whisk until smooth.
3. Mix in cheddar cheese, mushrooms, onion, celery, cubed turkey and black pepper; set aside.
4. Cook the egg noodles in boiling water until tender; drain transfer to the bowl with with soup mixture; toss to combine.
5. 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).
6. In a small bowl combine the crushed cracker crumbs with melted butter, then sprinkle evenly on top of the casserole.
7. Bake in a preheated 350 degree F oven for 30 minutes or until bubbly and browned on top.

Notes: Creamy Turkey Casserole, Instructions Heat oven to 375°F. Combine topping ingredients and set aside. Cook pasta al dente according to package directions. Cook onion, mushrooms, and garlic in butter until …

Turkey Mushroom Bake

Whether you're looking to repurpose turkey leftovers or just want to enjoy turkey in casserole form, this cozy Turkey Mushroom Bake with creamy sauce is a fantastic keto-friendly and gluten-free dinner — no noodles needed.
Provided by: Julia
Total time: 60 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 9

Ingredients:

• 3 cups chopped cooked turkey breast ((Note 1))
• 5 cups sliced mushrooms ((Note 2))
• 1.75 cups shredded cheddar cheese ((Note 3))
• 1/4 cup finely grated parmesan cheese
• 1/2 cup heavy whipping cream
• 1/4 cup finely grated parmesan cheese
• 1 tablespoon dijon mustard
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon table salt

Nutrition:

• Calories: 450 kcal
• Carbohydrate: 4 g
• Serving Size: 1 serving

How to cook:

1. Prepare: Preheat oven to 375 F. Set aside 8x8 inch baking dish or any high-sided 2-quart baking dish; no need to grease.
2. Cook Mushrooms: Add mushrooms to large microwave-safe bowl. Cover and microwave until tender and significantly shrunken in appearance, about 5 minutes. Their volume should be reduced to about 2 cups. Drain in colander and let stand to steam out while preparing sauce in next step.
3. Make Sauce: Add all sauce ingredients to small saucepan. Stir together over medium heat to combine. Bring to simmer, then turn off heat.
4. Assemble Casserole: Add turkey, mushrooms, and half of cheddar cheese to baking dish. Pour sauce on top, using rubber spatula to scrape down saucepan. Carefully stir everything directly in baking dish until well-mixed. Top with remaining cheddar cheese, and even out surface. Sprinkle parmesan cheese on top.
5. Bake Casserole: Bake at 375 F until heated through and starting to brown on top, about 30 minutes. Cool for about 10 minutes to set. Serve (Note 4), including any sauce collected along bottom of baking dish.

Notes: Browse, ·

Hearty Turkey and Mushroom Casserole

Got Leftovers? Try this recipe for your turkey leftovers and no one would ever suspect they are eating leftover turkey. This recipe brought to you compliments of Ladies Home Journal.
Provided by: Bev I Am
Total time: 75 minutes
Cook time: 30 minutes
Prep time: 45 minutes
Yields: 6 servings
Number of ingredients: 15

Ingredients:

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 tablespoon chopped garlic
• 1 cup long grain brown rice
• 1 (14 ounce) can chicken broth
• 1/4 cup water
• 1/4 teaspoon dried sage
• 4 teaspoons butter or 4 teaspoons margarine
• 1 lb shiitake mushrooms, stems removed or 1 lb white button mushrooms, sliced
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 3 cups diced cooked turkey (3/4 lb.)
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1/2 cup dry white wine
• 1/4 cup chopped fresh parsley

Nutrition:

• Calories: 385.6 calories
• Fat: 13 grams
• Saturated Fat: 4 grams
• Cholesterol: 59.9 milligrams
• Sodium: 755.1 milligrams
• Carbohydrate: 36.3 grams
• Fiber: 3.6 grams
• Sugar: 4.4 grams
• Protein: 27.4 grams

How to cook:

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

Notes: Aunt Bee's Leftover Turkey Casserole, Grease a 2-quart (about 8-inch square) dish; set aside. Cook pasta in a large pot of salted boiling water until just al dente (about 9 minutes). Drain. Combine cooked pasta with turkey, peas, …