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Turkey Casserole

Submitted by: ross on December 28, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Turkey Casserole

Makes an 8 x 8 glass pan and 4 to 6 servings.

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Difficulty: Easy

Servings: 4-6 at least

Prep Time: 15-30 minutes   Cook Time: 15  


1 jar of canned turkey
3 strips of thick sliced bacon cut into 1-inch pieces
2 small or 1 medium onion diced
equal amount chopped celery
mushrooms (optional)
3 tablespoons all-purpose flour
1 canned turkey drum and 1 wing raw pack
all of the stock from the canned turkey (about a cup and a half)
1 1/2 cups of your favorite pasta
McCormicks Season-All
corn flakes


In a heavy pot, fry the bacon till brown but not crispy; remove and save the fat. Saute onions and celery in the reserved fat. Saute until the onions are transparent. Add the flour and stir until dispersed. Cook for a couple of minutes and add the canning stock. Cook until thickened. Add the turkey. Meanwhile, boil water and cook the pasta. Check the seasoning on the turkey part. When the pasta is done, drain and season with the Season-All. Combine the pasta with the meat mixture. Spread into a casserole. C over with corn flakes and sprinkle with paprika. Bake for 15 minutes or until you can get the family to table.

Categories: Casserole, Low-Fat, Main Dish, One Dish Meal, Pasta, Poultry, Special Diets

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