You don't even need leftover turkey for this creamy make-ahead casserole because it starts with quick-cooking turkey cutlets that you season and cook in a skillet.
10 ounce uncooked vermicelli
2 teaspoons vegetable oil
1 pound turkey breast cutlets
3/4 teaspoon onion powder, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 tablespoons dry sherry
2 (8-ounce) packages presliced mushrooms
3/4 cup frozen green peas, thawed
3/4 cup fat-free milk
2/3 cup fat-free sour cream
1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
1 (10 3/4-ounce) can reduced-fat cream of chicken soup (such as Healthy Choice)
1/3 cup dry breadcrumbs
2 tablespoons butter, melted
How to Make It
Preheat oven to 450°.
Cook pasta according to package directions, omitting salt and fat. Drain.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle turkey with 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add turkey to pan; cook 2 minutes on each side or until done. Remove turkey from pan.
Add 1/4 teaspoon onion powder, sherry, and mushrooms to pan. Cover and cook 4 minutes or until mushrooms are tender.
Combine peas, milk, sour cream, cheese, and soup in a large bowl. Chop turkey. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, pasta, turkey, and mushroom mixture to soup mixture, tossing gently to combine. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
Combine breadcrumbs and butter in a small dish, tossing to combine. Sprinkle breadcrumb mixture over pasta mixture. Bake at 450° for 12 minutes or until bubbly and thoroughly heated.
Okay, leftovers were a bit better than original dish. This was a bit bland for my tastes, I don't normally salt at the table and I had to with this dish. I made it as is for the first time, I'll "spice" it up but will continue to use it as a "base" . I also used leftover holiday turkey for this in lieu of the chicken. I froze half of the recipe to make in the future- I'll comment on how it freezes when I pull it out and make it.
We don't eat many casseroles, because we generally don't like them. This was really good and I will definitely make it again. I did made a few substitutions: I used leftover turkey and regular spaghetti (broken in half). Also chopped scallions instead of onion powder, which I browned with the mushrooms, then added the sherry and cooked for about 4 minutes. Also, substituted half and half for the milk. When I mixed all the ingredients together in a bowl, I threw in about 1/2 cup of shredded cheddar cheese for extra flavor. I topped the casserole with panko crumbs mixed with the butter. I think you can make this recipe your own in so many ways and I loved that you can make it ahead and cook when you are ready. Definitely not bland.
I added tyme, sub'd the turkey with chicken breasts, and broke the pasta in half before adding it to the water - I think this really helped for serving and eating.Since I don't care for mushrooms, I used more peas and added celery. Will make again.
This is just a good recipe. It is not great nor is it bad. The flavor and texture is reminiscent of everything you love about casseroles. The one thing that makes this a good but not a great recipe is the turkey and it's preparation. The cutlets, were too thin, dry and lacking in flavor. In the future I would maybe prepare the cutlets differently or even consider using a different meat.
This recipe was fast and OK, not great. I definetly wouldnt use turkey cutlets again. Id bake chicken or turkey breast in the oven real fast or use already cooked meat. The sauce was way too thick I used 1 Cup 1% milk and it was still too thick after baking in the oven, or maybe it was just too much sauce...I added more peas (1Cup) and less mushrooms (1-1/2 packages). There was still a ton of mushrooms! I cant imagen using 2 whole pacakages. Id say one package is plenty. I also omitted the sherry because I didnt have any. After reheating, the sour cream broke a bit but not too much...
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