Cheese and Turkey Bake

Cheese and Turkey Bake

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This delicious dish can be assembled in advance and frozen: heat covered dish at 180 degrees C for 1 1/2 hours.

Earla Taylor

Serves: 6 

  • 450g angel hair pasta
  • 65g butter
  • 2/3 cup sliced onion
  • 1/4 cup (30g) plain flour
  • 2 cups (500ml) milk
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon chicken seasoning
  • 1/4 teaspoon mustard powder
  • 1 cup grated sharp Cheddar cheese, divided
  • 120g sliced mushrooms
  • 450g cooked turkey, sliced

Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

  1. Preheat the oven to 200 degrees C. Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 4 minutes, or until almost tender. Drain.
  2. Melt the butter in a saucepan over medium heat. Add the onion; cook and stir until tender. Stir in the flour until blended, then gradually stir in the milk so that no lumps form. Season with salt, pepper, chicken seasoning and mustard. Cook over medium heat, stirring constantly until the mixture thickens. Remove from the heat and add 2/3 cup cheese, stirring until cheese melts. Add mushrooms.
  3. Place a layer of pasta in the bottom of a 20x30cm baking dish. Cover with a layer of turkey, and then a layer of cheese sauce. Repeat the layers. Sprinkle remaining 1/3 cup cheese over top.
  4. Bake for about 25 minutes in the preheated oven, until sauce is bubbly and cheese on top is toasted.

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