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Got some leftover turkey from a big meal? This Turkey Vegetable Casserole is a fantastic way to turn those leftovers into a comforting, hearty dish. Packed with carrots, peas, corn, and topped with gooey cheddar cheese, this casserole is both delicious and easy to make. Perfect for a cozy family dinner or a quick weeknight meal, it’s sure to become a favorite in your household. Let’s dive into this simple yet satisfying recipe!
Turkey Vegetable Casserole Recipe
Ingredients:
- 2 cups shredded cooked turkey
- 1 cup sliced carrots
- 1 cup peas
- 1 cup corn
- 1 cup shredded cheddar cheese
- 1 can cream of mushroom soup
- 1 cup milk
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked turkey, carrots, peas, corn, cheddar cheese, cream of mushroom soup, milk, salt, and black pepper.
- Pour the mixture into a baking dish and spread it out evenly.
- Bake in the preheated oven for 40 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need
H2: What you will need to make turkey vegetable casserole
- Shredded cooked turkey: Provides a hearty, protein-rich base, making the casserole filling and satisfying.
- Sliced carrots and peas: Add sweetness and a pop of color, enhancing both flavor and visual appeal.
- Corn: Contributes a slight crunch and natural sweetness, balancing the savory elements.
- Shredded cheddar cheese: Melts into a gooey, flavorful layer, adding richness and depth.
- Cream of mushroom soup: Acts as a creamy binder, bringing all ingredients together with a savory note.
- Milk: Thins the soup slightly, ensuring a smooth, cohesive texture throughout the casserole.
Read more: Vegetable Casserole Recipe
Tools and Instruments Required
- Mixing bowl: Essential for combining turkey, vegetables, cheese, soup, and milk into a uniform mixture.
- Baking dish: Holds the casserole mixture and ensures even baking in the oven.
- Oven: Cooks the casserole to a golden, bubbly perfection.
- Measuring cups: Ensures accurate portions of milk, vegetables, and cheese for balanced flavors.
- Spatula: Helps in mixing ingredients thoroughly and spreading the mixture evenly in the baking dish.
Turkey Vegetable Casserole Recipe
Equipment
- Oven
- Baking Dish
- Mixing bowl
Ingredients:
Main Ingredients
- 2 cups Cooked Turkey shredded
- 1 cup Carrots sliced
- 1 cup Peas
- 1 cup Corn
- 1 cup Cheddar Cheese shredded
- 1 can Cream of Mushroom Soup
- 1 cup Milk
- 1 tsp Salt
- 1 tsp Black Pepper
Read more: Turkey and Dressing Casserole Recipe
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked turkey, carrots, peas, corn, cheddar cheese, cream of mushroom soup, milk, salt, and black pepper.
- Pour the mixture into a baking dish and spread it out evenly.
- Bake in the preheated oven for 40 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
Nutrition value:
Keywords:
Read more: Turkey Kielbasa Casserole Recipe
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 2 days.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but skip baking.
- Wrap tightly with plastic wrap and then aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed.
Using leftover turkey from a holiday meal adds a rich flavor to the casserole, making it even more delicious.
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