|Nutritional Guidelines (per serving)|
|Servings: 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 67g||86%|
|Saturated Fat 28g||140%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 4g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy turkey and macaroni casserole is an easy and tasty combination of ingredients. The sauce is made with cream of chicken soup and cheddar cheese. It's topped off with sliced or slivered toasted almonds for extra texture.
- 2 cups uncooked macaroni
- 1/4 cup butter
- 1 1/2 cups celery (chopped)
- 1/2 cup green bell pepper (chopped)
- 1/2 cup onion (chopped)
- 2 (10 3/4 ounce) cans condensed cream of chicken soup
- 2/3 cup milk
- 2 cups cheddar cheese (shredded)
- 1 1/2 to 2 cups cooked chopped turkey
- 1 (4-ounce) jar chopped pimiento (drained)
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup toasted sliced almonds
Gather the ingredients.
Cook and drain macaroni following package directions.
To toast nuts, spread out in a single layer on a baking sheet. Bake in a 350 F oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
Preheat the oven to 350 F and butter a 3-quart casserole.
In a medium saucepan, melt butter over medium-low heat. Add celery, green pepper, and onion; cook until tender.
Blend in soup, milk, and shredded cheese. Cook, stirring, until cheese is melted.
Combine the cheese mixture with the cooked and drained macaroni, pimiento, turkey, salt, and nutmeg.
Transfer to the prepared casserole; top with toasted almonds if using.
Bake in the preheated oven for 30 minutes, until hot and bubbly.
Serve with a side salad, if desired.