BCL - 'Adios, Turkey' Casserole Best Family Recipes

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'Adios, Turkey' Casserole

"Need a dish to use the final of that Thanksgiving turkey? This highly spiced Southwest dish will fill the bill, and it's brief and easy as well. Your own family may not even know it's leftovers."

Ingredients :

• 3 cups diced cooked turkey
• 1 (10.Seventy five ounce) can cream of hen soup
• 1 (10 ounce) can diced tomatoes with green chile peppers (along with RO*TEL®)
• 1 onion, diced
• 1 inexperienced bell pepper, diced
• 1 cup shredded sharp Cheddar cheese
• 1 (6 ounce) jar sliced mushrooms, drained
• 1 clove garlic, minced
• 1/2 teaspoon chili powder
• 2 tortillas, cut into strips
• 1 cup shredded sharp Cheddar cheese

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H40M

• Preheat oven to 350 degrees F (175 ranges C). Lightly grease a 3-quart casserole dish.
• Mix turkey, chicken soup, tomatoes with inexperienced chiles, onion, bell pepper, 1 cup Cheddar cheese, mushrooms, garlic, and chili powder collectively in a bowl.
• Cover the lowest of the casserole dish with 1/2 the tortilla strips; pour turkey mixture onto tortilla layer. Top with remaining tortilla strips. Cover dish with aluminum foil.
• Bake in the preheated oven for 1 hour. Sprinkle with 1 cup Cheddar cheese. Return exposed dish to the oven and bake until cheese is melted and casserole is bubbling, 15 to twenty minutes.

Notes :

• Reynolds® Aluminum foil can be used to preserve food wet, cook it flippantly, and make easy-up simpler.

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