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Turkey and Oyster Casserole Recipe
|Broad noodles||8 Ounce (1 Package)|
|Sour cream||1 1⁄2 Cup (24 tbs)|
|Turkey broth/Chicken stock||2 Cup (32 tbs)|
|Diced cooked turkey||3 Cup (48 tbs)|
|Pimientos||1⁄2 Cup (8 tbs), chopped|
|Ripe olives||1⁄2 Cup (8 tbs), sliced|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Oysters||1 Pint, drained|
Calories 585 Calories from Fat 243
% Daily Value*
Total Fat 28 g42.4%
Saturated Fat 14.4 g72%
Trans Fat 0 g
Cholesterol 143.7 mg
Sodium 1177 mg49%
Total Carbohydrates 47 g15.7%
Dietary Fiber 1.8 g7.3%
Sugars 5 g
Protein 37 g74.1%
Vitamin A 26.9% Vitamin C 34.4%
Calcium 8.9% Iron 30.7%
*Based on a 2000 Calorie diet
Mix the cooked noodles with 1/2 cup of the sour cream.
Melt butter in a small pan, blend in flour, and gradually stir in turkey broth.
Cook, stirring, until thickened; blend in the remaining sour cream.
Stir into the noodles with the turkey, pimientos, olives, mushrooms, salt, pepper.
Turn half of the mixture into a greased 2-quart casserole.
Arrange a layer of oysters, then cover with remaining noodle mixture.
Bake, uncovered, in a moderate oven (350°) about 30 minutes.
Makes 6 to 8 servings.