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    leftover - Turkey Parmesan Bake


    Source of Recipe


    from purplemaize, a rdj reader
    leftover - Turkey Parmesan Bake

    1, 4 ounce can mushrooms, drained, reserving liquid
    3 Tablespoons butter
    2 Tablespoons all-purpose flour
    1/2 teaspoon seasoned salt
    1/2 teaspooon salt
    1/4 teaspoon ground paprika
    dash ground black pepper
    1/4 teaspoon celery salt
    2/3 cup EVAPORATED milk
    1, 10.75 ounce can condensed cream of chicken soup
    2 cups cooked turkey, cubed
    1 cup, cooked pasta
    1 cup frozen vegetable of choice
    1/3 cup grated Parmesan cheese
    corn flake or potato chip crumbs

    Melt butter in saucepan. Stir in flour and seasonings.
    Cook until mixture bubbles.
    Add milk and reserved mushroom liquid. Cook over medium
    heat until thickened, mixing well.
    Pour into a 2 quart casserole. Cover and refrigerate for
    4 hours.
    Sprinkle corn flake crumbs on top and bake at 350 degrees
    F. for 45 minutes.
    Makes 4 servings.

    Note:
    May substitute chicken for turkey, but it's best with turkey.

 

 

 

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