Turkey Casserole
The day after Thanksgiving is usually leftover day. Turkey gets turned into sandwiches, chopped and added to soup, mixed into stir fry and my favorite, turkey casserole with mushroom and broccoli in a creamy ricotta sauce. This is also good with leftover chicken or ham.
Ingredients
- 1 tbsp olive oil
- 1 cup dried onion
- 2 cups sliced mushrooms
- 3 cups shredded cooked turkey, chicken, or ham
- 1 cup cooked broccoli, peas, or other vegetable
- 1 cup grated cheese, Cheddar, Swiss, or Parmigiano Reggiano
- One 12-oz can evaporated milk
- 1 1/2 cup ricotta cheese
- salt to taste
- grinding black pepper
- Rosemary
Directions
- Heat oil in sauce pan and cook onion until it begins to wilt. Stir in mushrooms and cook until mushrooms begin to give off liquid. Stir in the turkey, broccoli and cheese. Set aside.
- In a large bowl, whisk together the evaporated milk and ricotta cheese until smooth. Fold in the turkey mixture, combining the ingredients well. Transfer to 9 x 12 casserole dish. Sprinkle with rosemary if desired.
- Bake in 350F preheated oven for 25-30 minutes or until bubbly. Serve hot
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