Every year at Thanksgiving I always cook way more turkey than needed for Thanksgiving day and leftover sandwiches the following days. I do this so I can freeze a bunch of turkey to use later.
This dish is like macaroni and cheese with the addition of turkey, mushrooms and cream of chicken soup. A very comforting and delicious dish.
Turkey Macaroni Bake
Ingredients:
- 2 cups cooked turkey
- 1 1/2 cups elbow macaroni
- 2 cups cheddar cheese, shredded and divided
- 10 3/4 ounce can cream of chicken soup
- 1 cup milk
- 8 ounce can mushroom stems and pieces, drained
- 1/4 teaspoon black pepper
- Preheat oven to 350º F. Spray a 2 quart baking dish with cooking spray.
- In a large bowl combine the turkey, macaroni, 1 1/2 cups cheese, soup, milk, mushrooms and pepper.
- Pour into prepared baking dish. Cover and bake for 60-65 minutes or until the macaroni is tender.
- Uncover, sprinkle with remaining cheese. Bake for 5-10 minutes or until cheese is melted.
Serves: 6
Calories: 567
Total Fat: 22.8g
Saturated: 10.5g
Polyunsaturated: 0g
Monounsaturated: 0g
Trans: 0g
Cholesterol: 87.5mg
Sodium: 755.6mg
Potassium: 148.6mg
Total Carbs: 55.7g
Dietary Fiber: 4.8g
Sugars: 5.1g
Protein: 36.3g
Vitamin A: 18.8%
Vitamin C: 8.5%
Calcium: 34.6%
Iron: 5.6%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Dinner on a Dime cookbook.
