Wednesday, May 13, 2009

Turkey Macaroni Casserole

In my never ending search of recipes that use leftover chicken or turkey, I came upon this recipe. I just love easy and simple recipes, that use ingredients that I always have in my pantry. This was great! Creamy, not too cheesy and the peppers, onion and pimento gave it great flavor. I forgot to add the salt, so don't forget that, because it sure did need it, LOL. Queenie loved this..... Mr.B picked at it, but ate most of it and Hubby polished off the rest, when he got home from work. Keeping it in my leftovers file for sure!



Turkey Macaroni Casserole
Adapted from About.com

2 cups uncooked macaroni
1/4 cup butter
1 1/2 cups chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped onion
2 cans (10 3/4 ounces) condensed cream of chicken soup
2/3 cup milk
2 cups shredded Cheddar cheese
1 1/2 to 2 cups cooked chopped chicken or turkey
1 jar (4 ounces) chopped pimiento, drained
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup toasted sliced almonds*

Cook and drain macaroni, following package directions. Meanwhile, in a medium saucepan, melt butter over medium-low heat. Add celery, green pepper, and onion; cook until tender. Blend in soup, milk, and shredded cheese. Cook, stirring, until cheese is melted. Combine cheese mixture with macaroni, pimiento, chicken/turkey, salt, and nutmeg. Transfer to a buttered 3-quart casserole; top with toasted almonds. Bake at 350° for 30 minutes, until hot and bubbly. Turkey Casserole Recipe serves 6.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

Cindy's notes: I only used 1 can of 98% fat free chicken soup and 1/3 C of milk, since i didn't use 2 c of dry pasta. I also subbed in 2 Tbs of butter and 2 Tbs of olive oil, instead of all butter.

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