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Turkey-macaroni Casserole

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy		Freezes, Well	24	Servings

INGREDIENTS

2/3	c	Butter or margarine
1	c	Unsifted flour
4	t	Salt
1/4	t	Pepper
1	t	Marjoram
2	qt	Hot milk
1 1/4	qt	Cooked elbow macaroni, 2
		3/4 c uncooked
1 1/2	lb	Cooked turkey, diced 5
		cups
10	oz	Processed cheddar cheese
		shredded 2 1/2 c
3/4	c	Pimientos, chopped
1/4	c	Shredded cheese

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 350Ã¸ 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 350Ã¸ 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 (calculated from recipe ingredients) ---------------------------------------------- Calories: 178 Calories From Fat: 111 Total Fat: 12.6g Cholesterol: 30.8mg Sodium: 673.2mg Potassium: 125.1mg Carbohydrates: 8.6g Fiber: <1g Sugar: 4.1g Protein: 7.9g