Turkey Macaroni Casserole
Here’s a delicious use for leftover turkey. The cranberries brighten the dish with bursts of flavor. Serve with a green salad for a simple dinner.
Servings: 4 people
Ingredients
- 1 box macaroni & cheese
- 1/4 c. milk
- 1/4 c. margarine
- 2 tbsp. butter
- 1/4 onion, chopped
- 1 large clove garlic, minced or pressed
- 4 oz. mushrooms, sliced
- Salt and pepper
- 1/2 c. dry white wine
- 1 c. frozen green beans
- 1 1/2 c. cooked turkey meat, cut into 1-inch pieces
- 1/4 tsp. dried thyme
- 2 tbsp. minced fresh parsley
- 2 eggs
- 3/4 c. milk
- 1/2 c. shredded Jack cheese
- 1/4 c. fresh cranberries
Instructions
- » Preheat oven to 375 degrees.» Prepare macaroni & cheese with milk and margarine according to directions on the box, or use your favorite variation.» While macaroni is cooking, heat butter in a large skillet over Medium-high heat.» Add onion and garlic to skillet, and sauté until just soft.» Add mushrooms to skillet, and sauté until they’ve given off their liquid.» Season mushrooms lightly with salt and pepper as they cook.» Add white wine to skillet, and boil 3 minutes, until much reduced but not completely evaporated.» Add green beans to skillet, and cook just until thawed.» In a large bowl, combine macaroni & cheese, mushroom mixture, turkey, thyme, and parsley. Mix well.» Season with salt and pepper to taste.» Pour macaroni mixture into a 2 qt. baking dish, spreading evenly.» Beat eggs with milk in a large cup, and pour evenly over top of casserole.» Spread shredded cheese on top of casserole.» Sprinkle cranberries on top, pressing down lightly.» Bake 30-40 minutes, until heated through and top begins to brown.
