Thanksgiving is over and now the question is what do we do with all the leftover turkey? The Thanksgiving feast lingers all weekend long as we try to be creative with our bird! Here is one recipe that I really love, I hope you enjoy it as well!!
Ingredients:
• 2 cups uncooked macaroni
• 1/4 cup butter
• 1 1/2 cups chopped celery
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped onion
• 2 cans (10 3/4 ounces) condensed cream of chicken soup
• 2/3 cup milk
• 2 cups shredded Cheddar cheese
• 1 1/2 to 2 cups cooked chopped turkey
• 1 jar (4 ounces) chopped pimiento, drained
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup toasted sliced almonds*
Preparation:
Cook and drain macaroni, following package directions. Meanwhile, in a medium saucepan, melt butter over medium-low heat. Add celery, green pepper, and onion; cook until tender. Blend in soup, milk, and shredded cheese. Cook, stirring, until cheese is melted. Combine cheese mixture with macaroni, pimiento, turkey, salt, and nutmeg. Transfer to a buttered 3-quart casserole; top with toasted almonds. Bake at 350° for 30 minutes, until hot and bubbly. Turkey Casserole Recipe serves 6.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
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