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Turkey Macaroni Casserole

User Rating 4 Star Rating (5 Reviews)


Turkey casserole recipe with macaroni and cheddar cheese, almonds, butter, celery and other 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*


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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User Reviews

Reviews for this section have been closed.

 3 out of 5
Good Use of leftover turkey, Member LisaBiocco

I made the recipe withonly 1 can of soup because it was all I had. Added a little extra milk and enough water to rinse out the soup can. Also used pecans instead of almonds. It was good but took a long time to prepare. My husband and son liked it. I will make it again.

1 out of 1 people found this helpful.

See all 5 reviews

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