Recipe For Cooking Turkey Oyster Casserole

Toaster Oven Casseroles :: Poultry Casseroles

Turkey Oyster Casserole

This is a wonderful use for leftover turkey. Serves 6.

8 oz. broad noodles
1 1/2 C. sour cream, divided
5 Tbsp. butter or margarine
5 Tbsp. flour
2 C. turkey broth or chicken stock
3 C. diced, cooked turkey
1/2 C. chopped pimientos
1/2 C. sliced ripe olives
1 (3- or 4-oz.) can sliced mushrooms, drained
1 tea. salt
1/4 tea. pepper
1 pint oysters, drained

Cook noodles; drain. Mix with 1/2 C. sour cream. Melt butter in saucepan, blend in flour, and gradually stir in turkey broth. Cook, stirring, until thickened. Blend in remaining sour cream. Stir into noodles; add turkey, pimientos, olives, mushrooms, salt, and pepper.

Place half of mixture in a prepared 2-qt. casserole. Arrange the oysters in a layer on top, then cover with remaining turkey mixture. Bake, uncovered, at 350 degrees for 30 min.

Serves 6.