Recipe of the Month

Current Issue
Past Issues
Nutrition & Health
Family Nutrition Program
Gallatin/ Pope/ Hardin/ Saline Unit Extension
Contact Us

 

This document printed from the University of Illinois Extension Recipe of the Month at http://www.extension.uiuc.edu/gphs/
Leftover Turkey Casserole
November 2, 2009

Joy Suits
Family Nutrition Program Community Worker, Saline, Gallatin, Pope & Hardin
Gallatin/ Pope/ Hardin/ Saline Unit
34 Veterans Drive, Suite D
PO Box 467
Harrisburg, IL 62946
Phone: 618-252-8391
FAX: 618-253-3006
joysuits@illinois.edu

  • 5-6 cups chopped cooked turkey
  • 2 cups cracker crumbs
  • 3 cups broth
  • 1/2 teaspoon sage (optional)
  • 1 lb uncooked macaroni
  • 1/8 teaspoon pepper
  • 1/2 lb reduced fat cubed Velveeta cheese
  • 3 small onions, finely chopped
  • 2 cans cream of mushroom soup 98% fat free
  • 5 hard-cooked eggs, chopped
  1. Combine all ingredients except hard-cooked eggs.
  2. Mix very well.
  3. Carefully stir in eggs.
  4. Pour mixture into greased 9 x 13 inch dish.
  5. Bake at 350 degrees for 1 hour.

(12 servings)

NUTRITION FACTS (per serving) - Calories 420 ~ fat 10g ~ calories from fat 90 ~ sodium 1140mg ~ total carbohydrate 45g ~ fiber 2g

Current Issue | Past Issues
Nutrition & Health | Family Nutrition Program | Gallatin/ Pope/ Hardin/ Saline Unit Extension | Contact Us

RSS Subscription Feed for Recipe of the Month

 

Main Navigation University of Illinois at Urbana Champaign College of Agricultural Consumer & Environmental Sciences University of Illinois Extension