Jumat, 06 November 2020
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| 'Adios, Turkey' Casserole |
"Need a dish to use the last of that Thanksgiving turkey? This spicy Southwest dish will fill the invoice, and it is quick and smooth as nicely. Your family might not even comprehend it's leftovers."
Ingredients :
- 3 cups diced cooked turkey
- 1 (10.Seventy five ounce) can cream of fowl soup
- 1 (10 ounce) can diced tomatoes with green chile peppers (which includes RO*TEL®)
- 1 onion, diced
- 1 inexperienced bell pepper, diced
- 1 cup shredded sharp Cheddar cheese
- 1 (6 ounce) jar sliced mushrooms, drained
- 1 clove garlic, minced
- 1/2 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 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish.
- Mix turkey, chook soup, tomatoes with inexperienced chiles, onion, bell pepper, 1 cup Cheddar cheese, mushrooms, garlic, and chili powder together in a bowl.
- Cover the lowest of the casserole dish with half of the tortilla strips; pour turkey aggregate onto tortilla layer. Top with ultimate tortilla strips. Cover dish with aluminum foil.
- Bake within the preheated oven for 1 hour. Sprinkle with 1 cup Cheddar cheese. Return exposed dish to the oven and bake until cheese is melted and casserole is bubbling, 15 to twenty mins.
Notes :
- Reynolds® Aluminum foil may be used to maintain food moist, prepare dinner it evenly, and make clean-up less complicated.
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