'Adios, Turkey' Casserole |
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Prep Time: 20 Minutes Cook Time: 80 Minutes |
Ready In: 100 Minutes Servings: 6 |
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Need a dish to use the last of that Thanksgiving turkey? This spicy Southwest dish will fill the bill, and it's quick and easy as well. Your family won't even know it's leftovers. Ingredients:
3 cups diced cooked turkey |
1 (10.75 ounce) can cream of chicken soup |
1 (10 ounce) can diced tomatoes with green chile peppers (such as ro*tel®) |
1 onion, diced |
1 green bell pepper, diced |
1 cup shredded sharp cheddar cheese |
1 (6 ounce) jar sliced mushrooms, drained |
1 clove garlic, minced |
1/2 teaspoon chili powder |
2 tortillas, cut into strips |
1 cup shredded sharp cheddar cheese |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish.
2. Mix turkey, chicken soup, tomatoes with green chiles, onion, bell pepper, 1 cup Cheddar cheese, mushrooms, garlic, and chili powder together in a bowl.
3. Cover the bottom of the casserole dish with half the tortilla strips; pour turkey mixture onto tortilla layer. Top with remaining tortilla strips. Cover dish with aluminum foil.
4. Bake in the preheated oven for 1 hour. Sprinkle with 1 cup Cheddar cheese. Return uncovered dish to the oven and bake until cheese is melted and casserole is bubbling, 15 to 20 minutes.
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