Best 4 Overnight Turkey Casserole Recipes
Welcome to a culinary journey of flavors and textures with our Overnight Turkey Casserole. This dish is an exquisite fusion of tender turkey, a medley of vegetables, and a creamy sauce, all harmoniously combined and slow-cooked to perfection. As you delve into this recipe, you'll discover a symphony of flavors that will tantalize your taste buds and leave you craving for more. This ultimate comfort food is not only delectable but also incredibly versatile, offering three distinct variations to suit your preferences. Whether you're a fan of classic flavors, prefer a touch of spice, or desire a vegetarian delight, we've got you covered. So, prepare to embark on a culinary adventure with our Overnight Turkey Casserole, where every bite promises a moment of pure bliss.
Check out the recipes below so you can choose the best recipe for yourself!
CREAMY TURKEY CASSEROLE
Turkey Casserole is creamy, comforting, and quick to make!
Provided by Holly Nilsson
Categories Casserole Dinner Entree Main Course Turkey
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Combine topping ingredients and set aside.
- Cook pasta al dente according to package directions.
- Cook onion, mushrooms, and garlic in butter until tender, about 5 minutes.
- In a large bowl combine soup, mushroom mixture, milk, seasonings, and ½ of the cheese. Fold in turkey and pasta.
- Spread into a 9x13 casserole dish, top with remaining cheese, and sprinkle with topping.
- Bake 30-35 minutes or until hot and bubbly.
Nutrition Facts : Calories 393 kcal, Carbohydrate 13 g, Protein 26 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 102 mg, Sodium 1080 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
OVERNIGHT TURKEY CASSEROLE
This quick delicious casserole is great for that "I'm so glad the hustle of Thanksgiving is over"- pop this in the oven - set back and relax!
Provided by Pat Duran
Categories Casseroles
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. In a sprayed or buttered 9x13-inch baking dish. spread the dressing. Mix the onion, diced turkey, salad dressing, salt and pepper and cranberry relish. Spread this mixture evenly over dressing. Mix together eggs and 1 1/4 cups milk and pour over turkey mixture; refrigerate overnight. Next morning,combine the soup and the 1 c. milk blending well and pour over mixture. Bake at 325^ for 45 minutes to 1 hour. The last 15 minutes of baking sprinkle cheese evenly over top. YUM!
BREAKFAST CASSEROLE
This is an ideal breakfast or brunch to assemble up to a day ahead and bake off in the morning. Healthy cooking doesn't always mean using low-fat products. The full-fat Cheddar and Parmesan together are so satisfying in this easy casserole that a little goes a long way, and they're a terrific complement to lean turkey sausage and spinach.
Provided by Food Network Kitchen
Categories main-dish
Time 7h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat a large nonstick skillet over medium heat. Add the turkey and scallions and cook, stirring to break up any large chunks, until browned and cooked through, about 10 minutes. Remove from heat and let cool slightly.
- Whisk the eggs, egg whites, milk and 1/2 teaspoon each salt and pepper in a large bowl until combined. Add the cooked sausage, spinach, cheeses and bread and toss to distribute the ingredients evenly.
- Spray a 3-quart casserole dish with cooking spray. Spread the egg mixture evenly in the dish. Cover and refrigerate for at least 6 hours or preferably overnight.
- Preheat the oven to 350 degrees F. Bake the casserole, uncovered, until set and lightly browned on top, about 30 minutes.
OVERNIGHT TURKEY
The most moist, tender turkey I've ever cooked, and it's SO easy. This recipe, which I've been using for many years, was given to me by a friend.
Provided by BeachGirl
Categories Whole Turkey
Time 8h20m
Yield 1 turkey, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- SAFETY NOTE: This method is designed for turkeys cooked ONLY in heavy-duty roasters with roaster lids, such as the old blue enameled ones. This method is NOT designed for use with semi-translucent oven roasting bags, uncovered roasters, or turkeys covered with aluminum foil, as they may not retain a high enough heat for long enough to complete the cooking process.
- Remove all internal organs from both ends of the turkey.
- I usually cook these in a pot to make broth (strained, of course) for my dressing, discarding the organs after cooking. If you make giblet gravy, chop and include these cooked organs in your gravy.
- Rinse and drain turkey. Spread seasonings of your choice all over the turkey, inside and out.
- Put the onion, celery and garlic cloves inside the turkey, along with several bay leaves.
- Place turkey, breast side up, in a HEAVY-DUTY roaster and cover with roaster lid.
- Look on the outside of the bag in which you bought the turkey.
- Find the baking chart and the size of your turkey.
- Here is how to calculate the length of time to cook your turkey: Use the chart on the turkey bag, (using 13 lb. turkey as example).
- If it says cook 4 hours at 325 degrees, DIVIDE THE RECOMMENDED COOKING TIME IN HALF (4/2=2 hours) and ADD 30 MINUTES.
- Thus, the cooking time for this example would be 2-1/2 hours at THEIR recommended temperature of 325 degrees.
- Cooking time for a larger turkey would be calculated in the same manner.
- When cooking time is up, DO NOT open oven door.
- No Peeking! This will lower the oven temperature.
- Turn oven OFF and leave covered roaster in the oven until morning OR 6+ hours, removing roaster while it is still nice and warm.
- When you open the roaster, the turkey will be falling off the bones, and ever sooo moist.
- NOTE:If you have any question about the turkey reaching the safe internal temperature of 170 degrees, insert one of those new thermometers that let you put a temperature probe through the side of the oven door and into the turkey.
- Set timer to alert you when it reaches 170 degrees.
- My alert goes off every time, so I know this method is cooking the turkey safely.
- NOTE: If you like an even moister turkey, soak it in a brine/buttermilk solution for several hours before roasting.
- Or you can use an injector to inject liquid seasoned marinade into the turkey meat before cooking.
- SAFETY NOTE: Once the turkey reaches room temperature, it should be served or refrigerated.
Nutrition Facts : Calories 1591.8, Fat 78.9, SaturatedFat 22.2, Cholesterol 668.9, Sodium 646, Carbohydrate 4.2, Fiber 0.7, Sugar 1.7, Protein 201.3
Tips:
- For a crispy casserole top, use a combination of crushed cornflakes and shredded Parmesan cheese.
- To make the casserole ahead of time, assemble it and refrigerate it for up to 24 hours before baking.
- If you don't have any cream of celery soup, you can substitute cream of mushroom soup or cream of chicken soup.
- If you're using frozen vegetables, be sure to thaw them before adding them to the casserole.
- Serve the casserole with cranberry sauce, mashed potatoes, or roasted vegetables.
Conclusion:
This overnight turkey casserole is an easy and delicious way to use up leftover turkey. It's also a great make-ahead meal that can be refrigerated for up to 24 hours before baking. The casserole is packed with flavor from the turkey, vegetables, and creamy sauce. It's also topped with a crispy cornflake and Parmesan cheese topping. Serve the casserole with your favorite sides for a complete meal.
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