Quilt With Us

I promised this turkey lasagne recipe earlier, so here it is. It's not mine originally. I believe I got it from Jane Quinn's Quilting in the Country site.


1/2 C. chopped onion
1/2 C. chopped green pepper
3T. butter
8 oz. fresh mushrooms, sliced
1/4 C. chopped pimientos
1 (10 1/2 oz.) can cream of chicken soup
1/3 C. milk
1 tsp. Basil
8 lasagna noodles
1 1/2 C. cottage cheese
3 C. cubed, left-over turkey
2 C. grated cheddar cheese
1/2 C. Pamesan cheese

Saute onions, mushrooms, and green pepper in butter until tender. Stir in pimientos, soup, milk and basil. Heat well.

Arrange 1/2 of the noodles (uncooked) in buttered 13" x 9" x 2" baking dish. Then layer 1/2 of sauce, 1/2 cottage cheese, 1/2 of turkey, 1/2 of cheddar cheese, and 1/2 of Parmesan cheese in the dish. Repeat layers ending with the Parmesan cheese. Add 1/2 C. water around the edges of the dish because of uncooked noodles. Cover tightly with aluminum foil. Bake at 350 degrees for 45 minutes, or until it is bubbly and the noodles are tender. Uncover near the end of the baking time to achieve a nice golden brown.

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My family just loves this casserole - thought it was better than the original Thanksgiving dinner!

Leftover Turkey Casserole

1 (6 ounce) package dry bread stuffing mix
1 (16 ounce) container sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 (1 ounce) package dry onion soup mix
2 (14.5 ounce) cans French-style green beans, drained
2 cups cooked, chopped turkey meat
1.Preheat oven to 350 degrees F (175 degrees C).
2.Prepare stuffing according to package directions.
3.In a medium bowl, mix the sour cream, cream of mushroom soup, cream of celery soup and dry onion soup mix.
4.Spread the green beans in a 9x13 inch dish. Top with a layer of turkey. Pour the soup mixture over the turkey. Top with stuffing.
5.Bake in the preheated oven 30 minutes, or until browned and bubbly.

I actually used the leftover green bean casserole - just so it covers the bottom of the pan. I'm sure you can put leftover stuffing as the topping, too.
Sallee...your casserole to use up leftover turkey reminded me of one my mother made year after year. There realy was no recipe but you need to make a LOT of extra gravy when you are doing the original turkey dinner in order to have some left for this casserole.

Take a casserole dish as large as the amount of food you are making (now, isn't that precise LOL?) Layer left-over dressing, bite-sized pieces of leftover turkey, some cranberry sauce if you have it or bought an extra can, and gravy. Keep layering until the dish is full or your leftovers are gone, whichever comes first. End with a nice layer of gravy. Heat at 350 for about an hour; it's thick and will take time to heat through even if all the food is already cooked. We all loved it as children but now it seems we never have enough leftovers to make it. Our gang are large eaters and by the time they have turkey sandwiches on Thanksgiving evening, there isn't much of anything in the fridge!
Thanks for sharing your recipe, Jackie! It was delicious! Mmmm-mmmm!
Hi, I don't know if this is where I'm supposed to add a recipe or not but we'll see how it goes!
Peanut Butter Bites
3 mini muffin pans sprayed with Pam or lined with mini muffin cupcake papers.
1 box of brownie mix (13X9" size)
1/3 cup hot water
1 egg
1/4 cup oil
36 mini peanut butter cups, unwrapped
Mix brownie mix, egg, water and oil and fill muffin tins about 1/2 to 3/4 full. Place one peanut butter cup in the center and push down a bit. Bake 13 to 15 minutes @ 350 degrees. Let them cool and remove from tins. Sometimes they can be a bit difficult to remove so I usually run a knife around to release them. Also, if any get destroyed during the removal......eat them!
For those that asked:

Makes-Its-Own-Crust Coconut Pie

4 eggs
1 3/4 cups sugar
1/2 cup flour
1/4 cup butter, melted
2 cups milk
1 1/2 cups coconut
1 tsp vanilla

Mix in the order given. Pour into a greased 10-inch pie plate. Bake at 350 degrees for 45 minutes or until golden brown. The middle of the pie will appear soft. Properly done, it will have a delicate crust over top, sides and bottom. It will be solid enough to cut after pie has cooled. (I like to make mine the day before. After an initial cool down on the counter, I put it in the fridge to completely cool and set up).
Forgot to mention...I make the single recipe in a 9x9 dish. Sometimes I double the recipe and put it in a 9x13.
Pretzel Bark

1 cup chopped pretzels
1/3 cup chopped pecans
8 squares of a 20 oz pkg of almond bark.

Melt almond bark in the microwave. Stir in pretzels and nuts. Spread onto a waxed paper-covered baking sheet. Refrigerate for 1 hour or until firm. Break in to pieces.

I bought a pkg of chocolate and a pkg of white almond bark. I used 8 of the 12 squares on a chocolate batch, 8 of the 12 squares on a white batch, then mixed the last 4 of each package for a 3rd batch.
Taco Soup

Brown: 1 lb. ground beef (at least 85% lean)
Add: 1 C. chopped onion
1 lg. can crushed or chopped tomatoes (I use 1 qt. of home canned)
12 oz. can tomato sauce
16 oz. can kidney beans (not drained)
16 oz. can whole kernel corn (not drained - if using frozen, add about 1/2 C. water)
1 pkg. taco seasoning

Cook together in large pot or crockpot. Serve with the following toppings to chose from:
Chopped avocado, grated cheese, sour cream, tortilla chips, chopped green onions, sliced black olives, salsa

We put chips on the bottom of the bowl, then cheese, then soup, then choice of other toppings.
Yum, this reminds me of the turkey tetrazini that we make. no cottage cheese in ours. Instead of lazagna noodles, we use macaroni! real limilar, I bet this is delicious!
Tavern Beef

One boneless rump roast, about 3 pounds, trimmed of outside visable fat.
One large onion, sliced very thin
One individual package of Hidden Valley Original Ranch Dressing dry mix
3/4 cup hot water

Put the roast into the crock pot. Put the onions on top. Mix the dressing mix with the hot water, whisking until the mix is dissolved. Pour over the meat and put the top on the crock pot. Cook on low all day...at least 8 hours...until the meat is falling apart. Pull meat out and shred it. Serve on crusty buns, using the au jus for dipping. HINT: You can make a whole bunch of this, multiplying the ingredients, and freeze it in the juice after it's cooked. It makes a great quick lunch or dinner or something when you have unexpected company. Keeps for a few months if sealed well.
Basic Beer Bread Plus Two Variations

3 cups SELF-RISING flour
3 tablespoons sugar
12 oz. any kind of beer. It will even work with the non-alcoholic type.

Preheat oven to 350 degrees F. Mix all the ingredients together; it will be a soft batter. Put into a greased loaf pan and bake for 1 hour exactly. An instant-read thermometer should read about 190 degrees F. Immediately upon taking it out of the oven, rub the top with butter..or paint melted butter on it. Remove from pan and cool on a wire rack.

Italian Beer Bread...wonderful with spaghetti, lasagna etc.

3 cups self-rising flour
1 tablespoon sugar
1 tablespoon Italian seasoning
1 teaspoon garlic POWDER, not salt. You can use more if you want a really garlicky bread
12 oz. beer

Mix the dry ingredients together; add the beer and proceed as with the basic recipe.

Chile-Cheese Beer Bread...to serve with chili or tortilla soup

3 cups self-rising flour
1 tablespoon sugar
1/2 cup shredded sharp Cheddar cheese
One can (4 oz) chopped green chiles either mild or hot depending upon your tastes, well drained and patted dry
12 oz. beer

Mix the flour and sugar; add the beer to make a batter. Stir in the cheese and chiles. Proceed as with the basic recipe.
Caramelized Onions (use for French onion soup or on burgers or steaks or sandwiches YUM!)

Fill a 3 1/2 quart crock pot (if you use a larger pot, just increase the ingredients; I wouldn't use a smaller pot) with peeled and sliced yellow onions. Need yellows because they have a stronger flavor. Fill the pot right to the very top, then place a full stick of REAL butter (no margarine or 'spread' or anything else) on top. Put the cover on and take it out to the garage. This is because it will fill your house with onion smell and not everyone likes that aroma. I, however, love it. Cook on low for 18-24 hours, stirring whenever you think of it. The onions will cook down to a fraction of the starting amount, brown and caramelize in the butter. They are absolutely wonderful.

To make French onion soup, mix equal parts of beef broth and chicken broth in a soup pan. Take as many of the onions as you want (I use the entire batch) and mix them in a bowl with about a tablespoon of flour. Add to the broth and simmer for an hour. Taste and adjust for seasonings. Serve with croutons or the toasted slices of French bread broiled with Gruyère cheese or Swiss on them.

You can also eat these onions on anything that will benefit from their flavor. As I said before, burgers and steaks are primo with onions on them. You can also sauté some fresh mushrooms in broth or butter and , when they are done, stir in some of the onions and eat that on steak.


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