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Turkey And Oyster Casserole

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Ingredients
  Broad noodles 8 Ounce (1 Package)
  Sour cream 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 5 Tablespoon
  Flour 5 Tablespoon
  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)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Oysters 1 Pint, drained
Directions

Cook noodles as directed on package; drain.
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Turkey
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
6

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