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  • 2 cups uncooked elbow macaroni
  • 2 cans (10 3/4 oz) condensed cream of chicken soup
  • 3/4 cup milk
  • 1/4 cup grated parmesan cheese
  • 1 tsp. mustard
  • 1 tsp. paprika
  • 1/2 tsp. dried rosemary, crushed
  • 1/4 tsp. garlic powder
  • 1/8 tsp. sage
  • 2 cups cubed cooked turkey
  • 2 cups cubed fully cooked ham
  • 2 cups (8 oz) shredded part skim mozzarella cheese
  • 1/4 cup crushed butter flavored crackers


Servings 8
Cooking time 25mins


Step 1

Preheat oven to 350*. Cook macaroni using package directions.

Meanwhile, in a bowl, whisk soup, milk, parmesan cheese, mustard, and seasonings. Stir in turkey, ham and mozzarella cheese.

Drain macaroni; add to soup mixture and toss to combine. Add to a greased 9x13 baking dish. Top with crackers. Bake uncovered 25-30 minutes or until bubbly.

Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350*. Bake as directed, increasing time as necessary to heat through.


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