Twisted Turkey Casserole

By Jessie J – Halifax, NS
Twisted Turkey Casserole
  • Prep Time: 20
  • Total Time: 60

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About this Recipe

Leftover turkey turned into a satisfying casserole.


2 cups Maple Leaf Prime� Whole - Canada A - Young Turkey
cooked and diced
10 oz Rotini
3 tbsp olive oil
1/2 medium red onion
3 cloves garlic
finely chopped
1 medium green bell pepper
1/2 medium red bell pepper
1/2 medium orange bell pepper
1.5 cups diced tomatoes
1 tsp crushed red pepper
3 tbsp sour cream
1.2 cup Romano cheese for grating


Bring a large pot of salted water to a boil for the pasta.

Heat 1 tablespoon of the olive oil over medium heat and add the turkey meat. Sauté until lightly browned and heated through, 5 to 7 minutes. Transfer to a paper towel-lined plate and set aside. Drain any excess fat from the pan.

Add the remaining 2 tablespoons of olive oil to the pan, add the onion and sauté until softened, 2 to 3 minutes. Add the garlic and continue cooking, approximately 1 minute longer.

Add the bell peppers and continue cooking, stirring frequently, until the peppers have softened slightly, 3 to 4 minutes.

Add the tomatoes and crushed red pepper, and return the turkey to the pan. Combine well and season with salt and pepper.

Reduce the heat to medium-low and simmer gently, stirring occasionally, until the peppers are tender, 5 to 7 minutes.

Cook the pasta according to package directions, and drain.

Stir the sour cream into the turkey mixture and cook until heated through, 1 minute. Add the pasta and combine thoroughly.

Sprinkle the top with grated Romano cheese.

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