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Turkey and Oyster Casserole

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  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

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: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

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Average: 3.9 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 585 Calories from Fat 243

% Daily Value*

Total Fat 28 g42.4%

Saturated Fat 14.4 g72%

Trans Fat 0 g

Cholesterol 143.7 mg47.9%

Sodium 1177 mg49%

Total Carbohydrates 47 g15.7%

Dietary Fiber 1.8 g7.3%

Sugars 5 g

Protein 37 g74.1%

Vitamin A 26.9% Vitamin C 34.4%

Calcium 8.9% Iron 30.7%

*Based on a 2000 Calorie diet

Turkey And Oyster Casserole Recipe