If you are looking for a different way to consume your left over turkey from Thanksgiving, this gluten free turkey casserole is a sure way to do so. You may use the Progresso Vegetable Classics Cream of Mushroom Soup (it’s labeled gluten-free). If you’re like me, you may pick out the mushrooms and just use the sauce. As an alternative, check out the link to my Homemade Gluten Free Cream of Mushroom Soup or Cheese Sauce recipe. Either way it’s creamy goodness!
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Creamy Gluten Free Turkey Casserole
A creamy gluten free turkey casserole using either Progresso's gluten free cream of mushroom soup or homemade cheese sauce. Another great recipe to add your leftover gluten free turkey recipes.
Ingredients:
- 18 oz. can Progresso Gluten Free Creamy Mushrooom Soup
- 5 oz. white cheese, your favorite, shredded
- 3 Tablespoons mayonnaise
- 2 cups cooked turkey
- 1/2 package (8 oz.) frozen peas and carrots, (or broccoli), thawed
- 3 cups gluten-free pasta, cooked (penne pasta or macaroni)
- 3/4 cup leftover gluten free croutons, crushed or whole
Instructions:
- Oil a 9 x 9-inch baking dish; set aside. Preheat oven to 350°F.
- In a large bowl, combine the soup, cheese and mayonnaise; add turkey and vegetables; toss lightly. If it is too thick add some milk.
- Pour into baking dish; bake, uncovered, at for 20 minutes.
- Toss lightly. Sprinkle top with crushed gluten free croutons, or whole. Bake about 10 minutes more, or until bubbly.
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One thing to note, the part about adding the noodles was missed. I assume you add it to the mix before you put everything into the pan, but just thought I would point that out. I’m actually home alone for three weeks, so I plan on making this tonight for my dinners the next several nights :-)
OK this is how I want to use my left over turkey! I think everyone in the house will love it including my granddaughter who is 8 and my grandson who is 1 1/2. It is almost lunch time and it is making me hungry!