Skirt in the Kitchen
I love egging this on with my husband being that my turkey casserole won over his at a turkey casserole cook-off in preparation for the upcoming holiday season. You know I’ve got to be a stinker, don’t you? You know I’ve got to remind him on a daily basis for a while that I’m a much better cook than he is, right? Of course! Lol… I love being completely irritating at times. It’s too bad that I didn’t call this, ‘Lard-Ass Turkey Casserole’ since I’m such a big mouth to him over the competition, and being that I basted the turkey in lard, using the remnants of meat for this casserole.
I did not measure; I just did it by eyesight as to how much I wanted in the casserole. Have rice cooked and ready; stir the turkey pieces into the rice.
Pour into the mixture 1 26-ounce can Campbell’s Cream of Chicken and 1 26-ounce can Campbell’s Cream of Mushroom. This is for 2 casserole dishes, so it will vary per person preparing this– whether you’ve got a large crowd to feed or a small group.
Choose Mexican-blend cheese.
Add a bag of frozen peas– Birds Eye brand is what I use when needing any frozen vegetable. I’m a firm believer that it’s the best brand. They hold up better in your food, a very good quality of vegetable.
Saute in olive oil and butter– celery, yellow onion, garlic, and green bell pepper. Add salt and black pepper to season.
Add to the mixture, plus pimentos drained in paper towels to rid of all liquid. Blend very well, stirring to incorporate everything. Add a small amount of chicken broth to make moist enough for baking. Put in more Mexican-blend cheese and crumbled/crushed Ritz crackers. Do the taste test– see if it needs salt and pepper before placing into a buttered casserole dish.
Crush more Ritz crackers, mix with salted melted butter and more Mexican-blend cheese; put over the top. Bake at 375° for approximately 30 minutes or until bubbling around the edges, golden and crispy on top.
Leave a Reply