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| 'Adios, Turkey' Casserole |
"Need a dish to use the closing of that Thanksgiving turkey? This highly spiced Southwest dish will fill the bill, and it's brief and clean as well. Your circle of relatives might not even realize it's leftovers."
Ingredients :
- three cups diced cooked turkey
- 1 (10.75 ounce) can cream of chook soup
- 1 (10 ounce) can diced tomatoes with inexperienced chile peppers (which includes RO*TEL®)
- 1 onion, diced
- 1 green bell pepper, diced
- 1 cup shredded sharp Cheddar cheese
- 1 (6 ounce) jar sliced mushrooms, tired
- 1 clove garlic, minced
- half teaspoon chili powder
- 2 tortillas, cut into strips
- 1 cup shredded sharp Cheddar cheese
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 1H40M |
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- Preheat oven to 350 tiers F (one hundred seventy five levels C). Lightly grease a 3-quart casserole dish.
- Mix turkey, bird soup, tomatoes with inexperienced chiles, onion, bell pepper, 1 cup Cheddar cheese, mushrooms, garlic, and chili powder collectively in a bowl.
- Cover the bottom of the casserole dish with 1/2 the tortilla strips; pour turkey mixture onto tortilla layer. Top with last tortilla strips. Cover dish with aluminum foil.
- Bake within the preheated oven for 1 hour. Sprinkle with 1 cup Cheddar cheese. Return uncovered dish to the oven and bake till cheese is melted and casserole is effervescent, 15 to twenty minutes.
Notes :
- Reynolds® Aluminum foil can be used to keep meals wet, cook it evenly, and make clean-up simpler.
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