(Ingredients:
- 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 turkey
- 1 jar (4 ounces) chopped pimiento, drained
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup toasted sliced almonds*
Preparation:
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, 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.
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Turkey Almond Casserole
Turkey Tetrazzini
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Turkey and Rice Casserole
Turkey Rice Casserole II
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Basic Turkey Rice Casserole
Turkey and Wild Rice Casserole
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Turkey Pie Recipes
Turkey Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
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