Yes, I still have Thanksgiving turkey! This time, I wanted to make a casserole, but I don’t have anymore canned “cream of” soups, so I needed a recipe that doesn’t use them. I searched on the Taste of Homes website, and came across this recipe. Really wasn’t too time consuming, and was very tasty!
Cheddar Turkey Casserole
Original recipe here
What you need:
4 cups uncooked pasta, like rotini or farfalle
1 garlic clove, minced
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon yellow mustard
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 cups milk
1-1/2 cups shredded cheddar cheese
2 cups cubed cooked turkey
2 cups frozen mixed vegetables
1/2 cup bread crumbs
How to make it:
Preheat oven to 350 F.
Cook pasta according to package directions in a large pot.
While pasta is cooking, saute garlic in butter in a large skillet until tender. Stir in the flour, salt, mustard, thyme, pepper, and frozen veggies. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted.
Drain the cooked pasta and return to the large pot. Mix in turkey and cheese sauce.
Spray a 13-in. x 9-in. baking dish with non-stick spray. Evenly spread the turkey-pasta mixture into the dish. Sprinkle with bread crumbs. At this point, casserole can be baked or frozen:
Bake, uncovered, 35-40 minutes or until heated through. Serve immediately.
Or
Freeze casserole, covered, for up to 3 months. To use frozen casserole, thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions above.
My Gems of Parenting 
What do you think? Please note all comments are moderated and may not appear immediately.