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'Adios, Turkey' Casserole

'Adios, Turkey' Casserole

  • Prep

    20 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 40 m
midwestchef

midwestchef

Need a dish to use the last of that Thanksgiving turkey? This spicy Southwest dish will fill the bill, and it's quick and easy as well. Your family won't even know it's leftovers.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 35.1 g
  • 70%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 1032 mg
  • 41%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish.
  2. Mix turkey, chicken soup, tomatoes with green chiles, onion, bell pepper, 1 cup Cheddar cheese, mushrooms, garlic, and chili powder together in a bowl.
  3. Cover the bottom of the casserole dish with half the tortilla strips; pour turkey mixture onto tortilla layer. Top with remaining tortilla strips. Cover dish with aluminum foil.
  4. Bake in the preheated oven for 1 hour. Sprinkle with 1 cup Cheddar cheese. Return uncovered dish to the oven and bake until cheese is melted and casserole is bubbling, 15 to 20 minutes.
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Reviews

phipps
5

phipps

11/26/2012

Very good! Omitted the bell pepper and added 2 tsp or Cumin. Very good!

YONDERBOY777
5

YONDERBOY777

11/25/2012

Made this exactly according to directions and it felt like something was missing -- added 1.5 cup of cooked rice and a total of 6 corn tortillas (cut into 1" squares) and it was much better. If you don't mind the calories, some sour cream would go great on top. A can of black beans might also go well.

momof3boys
4

momof3boys

11/22/2012

Very good. Brought this to an office luncheon and everyone enjoyed it. Made it with corn tortillas and fresh mushrooms.

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