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four-cheese turkey casserole

(2 ratings)
clownman70360 avatar
Recipe by
raymond spencer
@clownman70360
st bernard, LA

This casserole recipe is perfect for after Thanksgiving. You can use leftover turkey, and it's great with the cheeses.

(2 ratings)
yield 8 serving(s)
prep time 10 Min
cook time 35 Min
method Bake

Ingredients For four-cheese turkey casserole

  • CASSEROLE
  • 8 oz
    penne pasta
  • 2 Tbsp
    margarine
  • 1
    red onion, diced
  • 1
    carrot, chopped
  • 4 clove
    garlic, minced
  • 1 can
    condensed cream of mushroom soup (10.75 oz)
  • 8 oz
    cream cheese, softened and cubed
  • 1 c
    2% milk
  • 1 c
    heavy cream
  • 1 c
    sliced white mushrooms
  • 1 c
    shredded monterey jack cheese
  • 1 c
    shredded parmesan cheese
  • 1 c
    shredded sharp cheddar cheese
  • 1/4 tsp
    ground nutmeg
  • 1 Tbsp
    sea salt mixed with black pepper
  • 6 c
    sliced leftover or cooked turkey
  • TOPPING
  • 1/2 c
    seasoned bread crumbs
  • 3 Tbsp
    margarine, melted

How To Make four-cheese turkey casserole

  • 1
    Preheat oven to 350 degrees F.
  • 2
    To make the casserole, cook penne pasta according to package directions. Drain and set aside.
  • 3
    Heat the margarine in a large saucepan over medium heat and saute the onion and carrot for 6 minutes until tender. Add the garlic and sauté 1 minute more.
  • 4
    Add soup, cream cheese, milk and heavy cream; stir well and let simmer for 5 minutes.
  • 5
    Stir in mushrooms, cheeses, nutmeg and sea salt/black pepper; cook just until the cheeses are melted. Remove from heat.
  • 6
    Add turkey and cooked penne and mix together until combined. Transfer to a greased 2 1/2-qt.baking dish.
  • 7
    In a small bowl, whisk topping ingredients together until blended; sprinkle over turkey/pasta mixture.
  • 8
    Cover and bake for 25 minutes. Uncover; bake 10-15 minutes longer or until bubbly and golden brown.
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