Southwest Turkey Casserole
Maria Luisa Reyes of Bastrop, Texas writes, “When I was small, my mother and stepfather—who was head cook for an oil company—made this colorful casserole.”
Maria Luisa Reyes of Bastrop, Texas writes, “When I was small, my mother and stepfather—who was head cook for an oil company—made this colorful casserole.”
- 1/2 teaspoon salt
- dash pepper
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cumin
- 1 tablespoon canola oil
- 1 cup 2% milk
- 1 cup cheddar cheese shredded
- 1/4 cup onion chopped
- 4-1/2 teaspoons butter
- 1/3 cup frozen peas
- 1/2 cup elbow macaroni uncooked
- 1/4 cup sweet red pepper chopped
- 1 cup cubed cooked turkey
- 2/3 cup canned diced tomatoes and green chilies
- 1/3 cup frozen corn
- Carbohydrate 155.929444670843 g
- Cholesterol 482.580000305696 mg
- Fat 117.872219874593 g
- Fiber 3.85563540589862 g
- Protein 124.19652653042 g
- Saturated Fat 64.2794298425576 g
- Serving Size 1 1 Serving (1429g)
- Sodium 1636.18770960432 mg
- Sugar 152.073809264944 g
- Trans Fat 6.73809067094365 g
- Calories 2174 calories
Step-by-step
- Cook macaroni according to package directions.
- Meanwhile, in a large skillet, saute onion and red pepper in butter and oil until tender.
- Stir in the flour, salt, cumin and pepper until blended; gradually add milk.
- Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Stir in cheese until melted.
- Drain macaroni; add to cheese mixture.
- Stir in the turkey, tomatoes, corn and peas.
- Transfer to a 1-qt. baking dish coated with cooking spray.
- Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
Should the vegetables be finely diced or left in thick chunks for an intimate two-serving bake? When substituting fresh produce for canned equivalents, moisture content dictates the final sauce consistency; fresh tomatoes release considerably more water during the 350-degree oven phase than drained canned varieties, potentially thinning the cheese roux if not properly managed. Managing these moisture shifts ensures the macaroni retains structural integrity rather than becoming waterlogged.
- Thaw and thoroughly pat dry frozen peas and corn on paper towels before mixing to prevent excess ice crystals from breaking the emulsion of the cheddar sauce.
- Melt the butter and canola oil in a 10-inch skillet over medium heat, watching closely so the butter solids do not brown before the onions and red peppers soften.
- Whisk the all-purpose flour, cumin, salt, and pepper into the fat for a full minute to eliminate the raw starch taste before pouring in the milk.
- Bake uncovered in a 1-quart dish for 20 to 25 minutes, pulling it from the oven the moment the edges bubble vigorously and the center reaches a uniform heat.
Overcooking the pasta during the initial boil causes the macaroni to disintegrate entirely during the secondary bake. Proper technique preserves distinct textures between the tender poultry, crisp vegetables, and rich dairy binding.
