Turkey Vegetable Casserole

by , Updated April 21, 2017
print 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



  1. Heat the oven to 350 F.
  2. Grease a 3-quart baking dish.
  3. Melt 3 tablespoons butter in a heavy skillet; saute onion, zucchini, and celery until nearly tender and lightly browned, about 10 to 12 minutes. Combine with the turkey in the prepared 3-quart baking dish.
  4. In the same skillet, brown the mushrooms, adding more butter if needed. Add to turkey mixture. Add carrots to casserole.
  5. 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.
  6. Pour sauce over turkey and vegetables; gently stir the mixture.
  7. Bake, covered, for 1 hour, or until bubbly in the center. If desired, sprinkle Parmesan cheese over the top before serving.

Serves 6

Calories per serving: 278


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