Artichoke Turkey Casserole

My husband doesn't eat ham, so the typically Easter ham is a no-go in our house (I'm not really saddened by this). Instead, I made a turkey dinner. Since I got an 11 pound turkey for two people, there were plenty of leftovers. Luckily, my Better Homes and Gardens cookbook had a great casserole recipe for leftover turkey! I had to omit the bacon and pepper, used brown rice instead of white, used canned artichokes, and used a homemade substitute for the canned cream of chicken soup. The casserole turned out fabulous, and will definitely be a favorite use for leftovers in the future! I had enough to make two, and froze one for an easy meal on a busy night.

I am realizing now that this does not photograph well. But, it's too good to leave out. So here you go.


Artichoke Turkey Casserole
Source: Better Homes and Gardens, New Cookbook: Bridal Edition
Serves 6

* 1/2 cup chopped carrot (1 medium)
* 1/2 cup chopped red sweet pepper (1 small)
* 1/4 cup sliced green onion (2)
* 1 tablespoon butter or margarine
* 1 10.75-ounce can condensed cream of chicken soup (or substitute, see below)
* 1 8- to 9-ounce package frozen artichoke hearts, thawed and cut up (I used one can of quartered artichoke hearts)
* 1-1/2 cups chopped cooked turkey or chicken
* 1 cup cooked long grain rice or wild rice
* 1/2 cup shredded mozzarella cheese (2 ounces)
* 2/3 cup milk
* 1/2 teaspoon dried thyme, crushed
* 2 slices bacon, crisp-cooked, drained, and crumbled
* 3 tablespoons grated Parmesan cheese

Directions

1. In a large skillet cook carrot, sweet pepper, and green onion in hot butter over medium heat until carrot is crisp-tender. Remove from heat. Stir in soup, artichoke hearts, turkey, rice, mozzarella cheese, milk, thyme, and bacon. Transfer turkey mixture to a 2-quart rectangular baking dish. Sprinkle with Parmesan cheese.

2. Bake, covered, in a 350° degree oven for 20 minutes. Uncover and bake about 20 minutes more or until bubbly. Let stand for 10 minutes before serving. Makes 6 servings.

3. Make-ahead directions:Prepare as above through step 1. Cover and chill for up to 24 hours. Bake, covered, in a 350° oven for 30 minutes. Uncover and bake about 20 minutes more or until bubbly.

Nutrition Facts per serving

* Calories: 248
* Total Fat (g): 11
* Saturated Fat (g): 5
* Monounsaturated Fat (g): 4
* Polyunsaturated Fat (g): 1
* Cholesterol (mg): 47
* Sodium (mg): 611
* Carbohydrate (g): 18
* Total Sugar (g): 3
* Fiber (g): 3
* Protein (g): 18


Cream of Soup Substitute
Source: About.com

Ingredients:

* 2 cups dry milk
* 3/4 cup cornstarch
* 1/4 cup chicken bouillon granules
* 2 tablespoons dried onion flakes, optional
* 1 teaspoon dried leaf thyme
* 1/2 teaspoon dried leaf basil, optional
* 1/2 teaspoon dried leaf oregano, optional
* 1/2 teaspoon ground marjoram, optional
* 1/2 teaspoon pepper
* 2 to 3 teaspoons butter

Preparation:
Combine all ingredients except butter together and store in airtight container. To use, mix 1/2 cup dry soup mix with 1 1/4 cups water and cook until thick; add butter. This is equal to one can cream soup. The mix makes enough to equal 9 to 10 cans. For cream of mushroom or celery soup, add chopped sauteé mushrooms or celery along with the butter while cooking.