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Turkey Vegetable Casserole
This is a great turkey casserole to use up leftover turkey. This casserole contains zucchini, turkey, mushrooms, carrots, soups, and other ingredients.
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Ingredients:
- Butter
- 1 large onion, sliced
- 2 zucchini, sliced, about 2 cups
- 1/2 cup sliced celery
- 4 cups cooked cubed turkey (1 inch chunks)
- 8 ounces sliced mushrooms
- 1 can sliced or whole baby carrots, drained
- 1/2 cup dry white wine
- 2/3 cup chicken broth
- 1 can (10 1/2 ounces) condensed cream of celery soup, undiluted
- 1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried leaf thyme, crumbled
- 1/4 teaspoon marjoram, crumbled
Instructions:
Melt 3 tablespoons butter in a heavy skillet; sauté onion, zucchini, and celery until nearly tender and lightly browned, about 10 to 12 minutes. Combine with the turkey in a 3-quart baking dish. In the same skillet, brown the mushrooms, adding more butter if needed. Add to turkey mixture. Add carrots to casserole.
Stir wine into pan drippings in the skillet, then add the chicken broth, soups, thyme, and marjoram. Bring to a boil, stirring to loosen browned bits in the skillet. Pour sauce over turkey and vegetables; gently stir the mixture. Bake, covered, at 350° for 1 hour, or until bubbly in the center. If desired, sprinkle Parmesan cheese over the top before serving.
Serves 6.
