The Best Leftovers Casserole
- Ready In:
- 1hr
- Ingredients:
- 19
- Serves:
-
10-12
ingredients
- 1⁄2 lb mozzarella cheese (I think swiss would also be good)
- 2 cups elbow macaroni
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1 lb mushroom, sliced thickly
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 4 cups cooked cubed turkey
- 1⁄2 cup butter
- 1⁄2 cup all-purpose flour
- 3 cups homemade turkey broth (chicken or vegetarian can be substituted)
- 1 1⁄2 cups sour cream (NOT lowfat)
- 1⁄2 cup white wine
- 1 dash freshly grated nutmeg
- 1 dash salt
- 1 dash freshly grated black pepper
- 1 cup fresh breadcrumb
- 2 tablespoons melted butter
- 1⁄2 cup freshly grated parmesan cheese
directions
- First, grate mozzarella cheese; set aside.
- Next, put on a large pot of salted water to boil; when boiling, cook elbow macaroni until almost tender; drain, then return to pot; set aside.
- Meanwhile, preheat oven to 350F; spray a large casserole dish (I used a deep 13x9 pan) with nonstick spray like Pam and set aside.
- In a large skillet over medium heat, melt the 1 tbsp of butter and add oil; saute mushrooms, onion and garlic until mushrooms are tender; drain off any liquid and add to cooked macaroni; stir.
- Add cooked turkey cubes to mushroom/pasta mixture; stir.
- In a large pot, melt the 1/2 cup butter over medium heat and whisk in the flour; whisk constantly for about one minute or until butter and flour are well combined.
- Whisk in turkey stock (preferably made from Rescued Turkey Stock recipe#24576), sour cream and wine.
- Note that lowfat or nonfat sour cream may not be able to stand up to the constant heat without breaking down; that is why fullfat sour cream is recommended.
- Over medium heat, whisking constantly, cook mixture until sauce thickens up; add nutmeg, salt and pepper.
- Add all but one cup of the sauce to the pasta mixture, and stir well.
- Set aside a good handful of the shredded mozzarella, then stir remaining mozzarella into pasta mixture.
- Fill prepared casserole dish with pasta mixture, then drizzle reserved cup of sauce over top, then sprinkle with reserved mozzarella cheese.
- Combine fresh breadcrumbs and melted butter, then sprinkle over casserole, then top with the parmesan cheese.
- Bake in preheated oven for 30 minutes; casserole will be quite bubbly.
- Serve with a green salad and the wine you used in the sauce.
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Reviews
-
Very good!I used chicken that I had poached earlier in white wine. A very hearty casserole - this would be more than enough for hungry guests and an excellent use of leftovers. Where I found this somewhat lacking was in color and texture - it is all very tan colored and I kept thinking how I would enjoy some green onions and perhaps some bell pepper or other colorful, crunchy veggie in this. I also would punch up the flavor with some fresh herbs such as tarragon or rosemary next time. All in all though, a very good choice when faced with a lot of leftover poultry.
RECIPE SUBMITTED BY
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