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Name: Turkey-Macaroni Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 2 qt Hot milk; 2/3 c Butter or margarine; 4 ts Salt; 1 1/2 lb Cooked turkey; diced (5; 1/4 c Shredded cheese; 3/4 c Pimientos; chopped; 1 c Unsifted flour; 1 ts Marjoram; 10 oz Processed cheddar cheese;; 1/4 ts Pepper; 1 1/4 qt Cooked elbow macaroni; (2

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INGREDIENTS

2 qt Hot milk
2/3 c Butter or margarine
4 ts Salt
1 1/2 lb Cooked turkey; diced (5
1/4 c Shredded cheese
3/4 c Pimientos; chopped
TOPPING FOR EACH CAS
1 c Unsifted flour
1 ts Marjoram
10 oz Processed cheddar cheese;
1/4 ts Pepper
1 1/4 qt Cooked elbow macaroni; (2

Servings

INSTRUCTIONS

Line four 8x8x2-inch baking pans with heat-resistant freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without freezing. Melt butter. Stir in flour and seasonings. Stir in hot milk slowly. Cook until thickened, stirring constantly. Stir in macaroni, turkey, cheese, and pimientos. Pour one-fourth of mixture into each baking pan. Spread mixture well to avoid air pockets. TO SERVE WITHOUT FREEZING: Preheat oven to 350? F. (moderate). Sprinkle 1/4 cup shredded cheese over macaroni mixture in baking pan. Bake 30 minutes or until cheese is melted. TO FREEZE: Cool for 30 minutes at room temperature. Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze immediately for 10 to 12 hours before removing packages from the pans. TO HEAT FROZEN CASSEROLE: Preheat oven to 350? F. (moderate). Remove freezer wrap. Place food in baking pan. Sprinkle 1/4 cup shredded cheese over frozen macaroni mixture. Bake 1 1/4 hours or until mixture is bubbly at edges and center is hot. Posted to MC-Recipe Digest V1 #184 Date: Mon, 05 Aug 1996 11:24:23 -0500 From: "R. Winters" NOTES : This recipe is for 24 servings (about 2/3 cups each). Directions= are given for dividing the prepared food into four parts of six servings= each. One part may be completely cooked and served at the time of= preparation. The remaining parts may be frozen. The cheese topping is= added at the time of serving. You will want to have the cheese on hand= when you are ready to use the frozen casserole.

NOTES

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Turkey-Macaroni Casserole

2 qt Hot milk
2/3 c Butter or margarine
4 ts Salt
1 1/2 lb Cooked turkey; diced (5
1/4 c Shredded cheese
3/4 c Pimientos; chopped
 TOPPING FOR EACH CAS
1 c Unsifted flour
1 ts Marjoram
10 oz Processed cheddar cheese;
1/4 ts Pepper
1 1/4 qt Cooked elbow macaroni; (2

Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.  Allow  enough extra wrap to fold over top.  Use one pan for each six servings or  one-fourth of the recipe.  Do not line pans for food to be served without  freezing.    Melt butter.  Stir in flour and seasonings.  Stir in hot milk slowly. Cook  until thickened, stirring constantly.  Stir in macaroni, turkey, cheese,  and pimientos.  Pour one-fourth of mixture into each baking pan. Spread  mixture well to avoid air pockets.    TO SERVE WITHOUT FREEZING:  Preheat oven to 350? F. (moderate).  Sprinkle  1/4 cup shredded cheese over macaroni mixture in baking pan.  Bake 30  minutes or until cheese is melted.    TO FREEZE:  Cool for 30 minutes at room temperature.  Complete wrapping by  pulling paper up over top of food.  Put edges of wrap together and fold  several times so paper lies directly on top of food.  Fold ends of freezer  wrap over the top and seal with freezer tape.  Label with name of food,  date of freezing, and last date the food should be used for best eating  quality (about 6 months).  Freeze immediately for 10 to 12 hours before  removing packages from the pans.    TO HEAT FROZEN CASSEROLE:  Preheat oven to 350? F. (moderate).  Remove  freezer wrap.  Place food in baking pan.  Sprinkle 1/4 cup shredded cheese  over frozen macaroni mixture.  Bake 1 1/4 hours or until mixture is bubbly  at edges and center is hot.  Posted to MC-Recipe Digest V1 #184    Date: Mon, 05 Aug 1996 11:24:23 -0500    From: "R. Winters" <rosie@iadfw.net>  NOTES : This recipe is for 24 servings (about 2/3 cups each).  Directions=       are given for dividing the prepared food into four parts of six       servings=       each.  One part may be completely cooked and served at the time       of=       preparation.  The remaining parts may be frozen.  The cheese       topping is=       added at the time of serving.  You will want to have the cheese on       hand=       when you are ready to use the frozen casserole.

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Nutrition

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Serving Size: 1 Serving (135g)
Recipe Makes: 24 Servings

Calories: 116
Calories from Fat: 97 (84%)

Amt Per Serving		% DV

	Total Fat 10.7g	14 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 4.2g
	Polyunsanturated Fat 2.4g
Cholesterol 12.2mg		4 %
Sodium 19mg		1 %
Potassium 25.9mg		1 %
Total Carbohydrate 4.4g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 4g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 116

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