By gailanng on July 02, 2009
Photo by DeniseBC
Photo by DeniseBC
"After Thanksgiving I give an extra thanks for a recipe to use up that leftover turkey. Can be prepared and refrigerated night before, let stand 30 minutes before baking. Can sub chicken. See note below for freezing."
Serving Size: 1 (206 g)
Servings Per Recipe: 6
"We are not big casserole people normally, but we're getting ready to leave for a long vacation and were trying to get rid of stuff in the frig/freezer. This took care of that! And it was delicious! We were happily surprised! And next time we'll make it just because we are craving it! Really, really good!"
"Really yummy gailanng! Made this tonight to use up some Christmas leftovers. I used skim milk and added mushrooms when I sauteed the onion and pepper. I also used red pepper instead of green as that is what I had on hand. Very tasty and easy. I may try adding frozen peas next time; a very versatile and delicious way to use leftover turkey! Thanks for sharing!"
"What a completely wonderful way to use up the last bit of our Thanksgiving turkey! I love that there are no cream of anything soups and I really enjoyed the addition of the bell pepper. I also added some finely chopped carrot with the other veggies. This will definitely be a go-to when I have leftover turkey or chicken. Made for Everyday is a Holiday."
"Yummy comfort food here. I had saved the leftover turkey from Thanksgiving in my freezer. This looked like a great reason to defrost and use up that turkey! I'm very glad I tried this. The flavor is wonderful. The texture is creamy, except for the top noodle layer which crisped up delightfully. I will definitely be making this again. I might even try it with leftover chicken. The ONLY change I'll make is to omit the cayenne pepper. I do like spice/heat but didn't think this recipe needed it. Thanks for posting this family pleaser! ~Made for Dec. Aussie/NZ Swap~"
"Thanks for a quick and easy dinner gailanng! I skipped the green pepper and used about half the butter and it turned out great. I really liked the crunch of the poppy seeds. Made for PRMR tag. Thanks gailanng! :)"
"I made half the recipe and used chicken that I had cooked. I did add some mushrooms and minced garlic and we totally enjoyed it! Definately will make this again. I served it with roasted brussel sprouts. Made for My-3-Chefs Nov. 2009."
"A really simple recipe,produced with really simple ingredients,but tastes absolutely wonderful!! I skipped the peppers (the younger members of the clan have trouble with them,even if they are soft!),and I used skimmed milk,and low fat margarine to keep the cals down a bit-despite these modifications,it still made for one truly tasty meal. This was devoured,and the non pasta loving DH went back for a second helping-which gives this recipe a huge recommendation! Next time,I may well add some sauteed mushrooms or sweetcorn to compensate for the lack of peppers (if the kids are eating it),but it's equally great without it. Thanks so much gailanng-go to the top of the class!! Made for PRMR."