Episode 2
How to Cook Casseroles with the Turkey that Keeps Giving
Check out this simple but good casserole by using leftover turkey or a roasted chicken from your local grocery store. Casseroles are not only a simple meal to feed your family, but can make a great gift to feed your family and neighbor spiritually.
Turkey Divan or Turkey & Broccoli Casserole
What You’ll Need
Ingredients
DIRECTIONS:
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- Arrange thawed broccoli in greased baking pan then layer with the poultry meat. Combine soup or roux, mayonnaise, juice and curry. Pour sauce over top of casserole. Add cheese and cover with stuffing mix. It’s best if can refrigerate this casserole for al least 8 hours or overnight as it allows the flavors to mix together. Bake 350 degrees F for 30-40 minutes depending upon the condition of the broccoli, until sauce looks bubbly.
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- If you choose to make homemade cream sauce, melt 4 tablespoon of butter on your stovetop in a deep saucepan. Stirring constantly, add 1/3 cup all-purpose flour; it will make a thick paste and cook it for 1-2 minutes. This removes the flour taste. Add 1 can evaporated milk or 14 oz whole milk slowly and continue to stir constantly. Lastly, add 3/4 cup of chicken or turkey or vegetable broth/stock and salt and pepper to taste. Cook this on medium low to heat low, for about 10-15 minutes; be careful to not let the sauce stick to the bottom of the pan or scorch. If the mixture is too thick, then you may add more broth or milk. Let this cool a bit before adding to the mayonnaise.
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- NOTES
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- “This was the first recipe I ‘perfected’ once I was married. It was given to me by a college professor.”
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- Serves 4-6 people
Turkey Texas Casserole
What You’ll Need
Ingredients
DIRECTIONS:
- In a 9″ x 13″ greased baking dish, arrange crunchy tortilla chips 1/2″ to 1″ deep to cover the bottom. Layer chopped poultry meat then diced drained tomatoes; sprinkle with green onions. Prepare the sauce whether the soup variation or the homemade cheese sauce. Pour sauce over casserole. I like to use a spoon to create small openings along the sides and in the center to allow the sauce to get into the layers of chips and meat. Top with sharp grated cheese then bake at 350 degrees F for 30 – 40- minutes till the mixture is bubbly along the sides.
- Make homemade cheese sauce, melt 4 tablespoon of butter on your stovetop in a deep saucepan. Stirring constantly, add 1/3 cup all-purpose flour; it will make a thick paste and cook it for 1-2 minutes. This removes the flour taste. Add 1 can evaporated milk or 14 oz whole milk slowly and continue to stir constantly. Next, add 3/4 cup of chicken or turkey or vegetable broth/stock with about 1 teaspoon salt. Cook this on medium low to heat low. Cut thick slices of Velveeta cheese (about 8-10 ounces) then add to the cream sauce. Keep stirring, being careful to not let the sauce stick to the bottom of the pan or scorch. Lastly add your choice of peppers to the sauce. I prefer roasted green chiles which are available in the frozen food section of your grocery store. But chopped fresh jalapeños are delicious too. The amount of peppers added will determine the spiciness of the sauce so add what is tolerable for your taste buds. If the mixture is too thick, then you may add a bit more milk.
- If you choose the soup cheese sauce variation, add the cream of chicken soup and nacho cheese soup and milk to a saucepan and heat slowly while stirring continually. Add peppers of your choosing for the spiciness of the recipe. You may also add some cheddar cheese to the mix for a cheesier flavor. Just be careful not to let the sauce stick to the bottom of the saucepan or scorch.
- NOTES
- I like to serve this recipe with a tossed salad and more crispy corn tortillas chips.
- This serves 6-8 people.
- If you choose the soup cheese sauce variation, add the cream of chicken soup and nacho cheese soup and milk to a saucepan and heat slowly while stirring continually. Add peppers of your choosing for the spiciness of the recipe. You may also add some cheddar cheese to the mix for a cheesier flavor. Just be careful not to let the sauce stick to the bottom of the saucepan or scorch.
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- Soup Cheese Sauce:
- 3/4 cup grated sharp cheese for topping
- cheddar cheese, if desired
- 1 1/2 cups milk
- 1 can Nacho cheese soup
- 1 can cream of chicken soup
