Turkey Casserole Delight
Posted by: Karen Sun, 22 Feb 2004, at 5:57 a.m.
2 cups uncooked macaroni
1/4 cup butter
1 1/2 cups chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped onion
2 cans (10 3/4 ounces) condensed cream of chicken soup
2/3 cup milk
2 cups shredded Cheddar cheese
1 1/2 to 2 cups cooked chopped turkey
1 jar (4 ounces) chopped pimiento, drained
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup toasted sliced almonds*
Cook and drain macaroni, following package directions. Meanwhile, 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 cheese mixture with macaroni, pimiento, turkey, salt, and
nutmeg. Transfer to a buttered 3-quart casserole; top with toasted almonds. Bake
at 350° for 30 minutes, until hot and bubbly.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350°
oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased
skillet over medium heat, stirring, until golden brown and aromatic.