Cheddar Turkey Casserole

Cheddar Turkey Casserole
Cheddar Turkey Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    cups uncooked spiral pasta

  • 1

    garlic clove, minced

  • 3

    tablespoons butter

  • 3

    tablespoons all-purpose flour

  • 1

    teaspoon salt

  • 1/4

    teaspoon prepared mustard

  • 1/4

    teaspoon dried thyme

  • 1/4

    teaspoon pepper

  • 2

    cups 2% milk

  • 1-1/2

    cups (6 ounces) shredded cheddar cheese

  • 2

    cups cubed cooked turkey

  • 2

    cups frozen mixed vegetables, thawed

  • 1/2

    cup Diamond of California Slivered Almonds

Directions

1. Cook pasta according to package directions. 2. Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in the flour, salt, mustard, thyme and pepper. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Drain pasta; place in a large bowl. Toss with turkey, vegetables and cheese sauce. 3. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 35-40 minutes or until heated through. 4. Serve immediately or before baking, cover and freeze casserole for up to 3 months. 5.To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions.

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