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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 6 |
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A co-worker gave me this recipe when we were discussing quick-and-easy ways to use leftover turkey, recalls Cherry Williams of St. Albert, Alberta. The mild cheesy casserole is a hit with my family. And it doesn't get much easier than this...you don't even have to cook the macaroni first! Ingredients:
2 cups cubed cooked turkey |
1-1/2 cups uncooked elbow macaroni |
2 cups (8 ounces) shredded cheddar cheese, divided |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 cup whole milk |
1 can (8 ounces) mushroom stems and pieces, drained |
1/4 teaspoon pepper |
Directions:
1. In a large bowl, combine the turkey, macaroni, 1-1/2 cups cheese, soup, milk, mushrooms and pepper. Pour into a greased 2-qt. baking dish.
2. Cover and bake at 350° for 60-65 minutes or until macaroni is tender. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 6 servings.
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