|No one will suspect eating leftovers once you serve my Easy Turkey Casserole.|
With the high cost of food, casseroles are an ideal way to use your leftover meat and poultry and turn them into a completely new dish. They also make easy dinners by basically just throwing ingredients together before baking or cooking on your stove or microwave. The recipe for my Easy Turkey Casserole that I have for you today is one that I think you will want to save after Thanksgiving might leave you with too much turkey.
My Just another Delicious Chicken/Turkey Casserole uses a lot of raw potatoes instead of any form of pasta or rice. The spice combination of curry powder to sage in a creamy mushroom cheese sauce, lightly accented with just a bit of sour cream, also adds a unique flavor to play against those potatoes, chicken, onion and hard-boiled eggs that will surprise you once you get your first taste of this hearty dish.
I hope that you give my recipe a shot because it really is a good one that my family loves. Here’s hoping that your family will feel the same way about it once you taste it, too!
My Easy Turkey Casserole
5 cups of potatoes, cut in small pieces
2 cups of leftover chicken or turkey, cut in small pieces
1 large onion, finely chopped
4 hard-boiled eggs, sliced
1 can of cream of mushroom soup (10.5 oz.)
1 soup can of milk
1 teaspoon of curry powder
½ teaspoons of ground sage
1 teaspoon of salt
½ teaspoons of black pepper
1 tablespoon of sour cream
5 slices of American cheese
Preheat your oven to 400-degrees.
Mix your chopped potatoes, poultry, onion, hard-boiled eggs, the mushroom soup, milk, spices, and the sour cream together in a casserole dish. Top with the American cheese and cover with a lid before baking.
In about 30 minutes, you’ll need to give your casserole a stir before returning to the oven for another 30 minutes, depending on how your oven is regulated. You can check for sure if the casserole is finished by sampling a piece of potato and onion to see how well they are cooked.