Turkey and Wild Rice Casserole

2 1/2 cups water
1 cup uncooked wild rice
4 cups cut up cooked turkey
1 bag (1 pound) frozen mixed vegetables, thawed
1 1/2 cups uncooked instant brown rice
1/2 tsp salt
1/2 tsp thyme
1 cup chicken broth, heated
20 oz alfredo pasta sauce
1/2 cup plain bread crumbs
1/4 cup finely chopped walnuts
3 Tbsp butter, melted

In saucepan, heat water to rolling boil. Stir in wild rice; reduce heat. Cover and simmer 40-50 minutes or until rice is tender. Heat oven to 350. Spray 3 quart casserole dish with cooking spray. In large bowl, mix turkey, vegetables, cooked wild rice, uncooked brown rice, salt and thyme. Stir in heated broth and alfredo sauce. Pour into casserole dish. In small bowl, mix bread crumbs, walnuts and butter; sprinkle over turkey mixture. Bake uncovered about 45 minutes or until hot.

Stuffing Stuffed Mushrooms

20 large white mushrooms (about 2 pounds total), stems removed
1 cup leftover stuffing
1/2 cup finely grated parmesan cheese

Preheat the oven to 400. On a lightly greased baking sheet, bake the mushroom caps, stem sides down, for 10 minutes. Meanwhile, in a small bowl, combine the stuffing and cheese. Flip the mushroom caps over and mound the stuffing into each one. Bake until the mushrooms are tender and the stuffing is golden, about 20 minutes.

Makes 20

One Pot Wild Rice and Turkey Dish

2 cups cut up cooked turkey or chicken
2 1/4 cups boiling water
1/3 cup milk
1 small onion, chopped
1 can cream of mushroom soup
1 pkg (6 oz) seasoned long grain and wild rice

Heat oven to 350. Mix all ingredients, including seasoning packet from rice mix, in ungreased 2 quart casserole. Cover and bake 45-50 minutes or until rice is tender. Uncover and bake 10-15 minutes longer or until liquid is absorbed.

Serves 6

Caramel Apple Bars

1/2 cup cold butter
1 pouch oatmeal cookie mix
1 egg
1 cup finely chopped peeled apple
3/4 cup caramel topping
1/4 cup all purpose flour

Heat oven to 350. Spray bottom of 13x9 pan with cooking spray. In bowl, cut butter into cookie mix using fork. Stir in egg until mixture is crumbly. Reserve 1 1/2 cups cookie mixture. Press remaining cookie mixture into bottom of pan. Bake 15 minutes. Sprinkle apple evenly over crust. In a small bowl, mix caramel topping and flour; drizzle over apples. Sprinkle reserved cookie mixture over apples. Bake 20-25 minutes or until golden brown. Cool completely, about 2 hours.

Serves 36

Turkey Tetrazzini

3/4 cup egg noodles, uncooked
1 Tbsp butter
2 cups sliced mushrooms
1/2 cup cream cheese spread
1 cup chicken broth
3 cups chopped cooked turkey
1 cup frozen peas

Cook noodles as directed on package. Melt butter in large skillet. Add mushrooms; cook until tender, stirring occasionally. Stir in cream cheese and broth. Bring to a boil. Reduce heat to low; simmer 7 minutes or until slightly thickened, stirring occasionally. Add turkey and peas; cook until heated through, stirring frequently. Drain noodles. Serve topped with turkey mixture.

Serves 4

Turkey and Cornbread Stuffing Casserole

1 can cream of chicken soup
1 1/4 cups milk
1 cup frozen sweet peas
1/2 cup dried cranberries
4 green onions, sliced
2 cups cut up cooked turkey
1 1/2 cups cornbread stuffing mix
1 cup bisquick
1/4 cup milk
2 eggs

Heat oven to 400. Grease bottom and sides of 3 quart casserole dish with nonstick cooking spray. In saucepan, heat soup and 1 1/4 cups milk until boiling, stirring frequently. Stir in peas, cranberries and onions. Heat to boiling, stirring frequently; remove from heat. Stir in turkey and stuffing mix. Spoon into casserole. In small bowl, stir remaining ingredients until blended. Pour over stuffing mixture. Bake uncovered for 35-40 minutes or until knife inserted in center comes out clean.

Serves 6

Chicken Pasta Primavera

1 package (9 oz) refrigerated fettuccine or linguine
2 Tbsp italian dressing
1 bag (1 pound) frozen broccoli, carrots, and cauliflower, thawed and drained
2 cups cut up cooked chicken
2 large tomatoes, seeded, chopped
1 tsp salt
1/4 cup grated parmesan cheese
2 Tbsp parsley

Cook and drain pasta as directed on package. Meanwhile, in skillet, heat dressing. Add vegetable mixture; cook, stirring occasionally, until crisp tender. Stir in chicken, tomatoes and salt. Cook about 3 minutes or just until chicken is hot. Spoon chicken mix over pasta. Sprinkle with cheese and parsley.

Serves 4

Turkey Ranch Pie

1 1/2 cups cut up cooked turkey
1 1/2 cups frozen mixed vegetables
1/2 cup shredded monterey jack cheese
1/2 cup bisquick mix
1 envelope ranch dressing mix
1 cup milk
2 eggs

Heat oven to 400. Grease 9 inch pie plate. Place turkey and mixed vegetables in pie plate. Sprinkle with cheese. Stir remaining ingredients until blended. Pour into pie plate. Bake 33-38 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

Serves 6

Asparagus Popover

1 pound asparagus
2 Tbsp butter
1/2 cup milk
3 large eggs, at room temperature
1/2 cup flour
salt and pepper, 1/2 tsp each
pinch sugar
3 oz swiss cheese, shredded

Preheat oven to 425. In a saucepan, add enough salted water to reach a depth of 2 inches; bring to a boil. Add the asparagus and cook until crisp tender, about 3 minutes. Drain and rinse with cold water, then pat dry with paper towels. Cut the spears into thirds. In a cast iron skillet, add the butter. Place the skillet in the oven to melt the butter. In a bowl, microwave the milk for 30 seconds. Whisk in the eggs, then the flour, 1/2 tsp salt, 1/2 tsp pepper and the sugar. Add the asparagus pieces to the cast iron skillet and pour the batter on top. Sprinkle with half of the cheese and bake until puffed and golden brown, 18-20 minutes. Top with the remaining cheese.

Serves 4

Tortilla Stuffed Flounder

4 oz can green chiles, drained and finely chopped
1 onion, finely chopped
5 Tbsp butter, at room temperature
2 Tbsp chili powder
1 1/2 tsp salt
8 small flounder fillets (about 1 1/2 pounds)
1 1/2 cups crushed tortilla chips

Preheat oven to 375. Grease 13x9 dish. In a bowl, combine the green chiles, onion, butter, chili powder and salt. On a work surface, lay the flounder fillets skin side up and spread a heaping teaspoon of the chile butter on each fillet; sprinkle with 2 Tbsp crushed tortilla chips. Starting with the narrowest end, roll up each fillet. Place seam side down in the prepared baking dish and top with the remaining tortilla chips. Bake the fish fillets until firm and opaque, about 25 minutes. Serve topped with the remaining chile butter.

Serves 4