Turkey Casserole

Name: Turkey Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 oz.) jar Cheez Whiz; 1/2 c. milk; 2 Tbsp. butter; 1 c. chopped turkey or chicken; 1 (4 oz.) can mushrooms; 2 Tbsp. pimento; 1/4 tsp. poultry seasoning; 1/2 tsp. onion salt; 7 oz. spaghetti, broken into 3rd's, cooked and drained; 1 (10 oz.) pkg. chopped broccoli, cooked and drained

Eats Now Editorial Team · 182 kcal · Meat & Poultry

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Turkey Casserole – a delicious recipe with milk, butter, turkey, mushrooms, pimento, poultry seasoning. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 (8 oz.) jar Cheez Whiz
1/2 c. milk
2 Tbsp. butter
1 c. chopped turkey or chicken
1 (4 oz.) can mushrooms
2 Tbsp. pimento
1/4 tsp. poultry seasoning
1/2 tsp. onion salt
7 oz. spaghetti, broken into 3rd's, cooked and drained
1 (10 oz.) pkg. chopped broccoli, cooked and drained

1
Combine Cheez Whiz and milk.
2
Toss spaghetti with butter. Combine all ingredients.
3
Mix well.
4
Cover and bake at 350u00b0 for 30 to 35 minutes.
5
Stir before serving.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (8 oz.) jar Cheez Whiz, 1/2 c. milk, 2 Tbsp. butter, 1 c. chopped turkey or chicken, and more.

Yes, Turkey Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
182 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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