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Turkey Casserole Au Gtatin, American

The JOURNAL thanks all who sent in recipes for the special Christmas Recipe Section. Without these recipes, the section would not have been possible. The COMMERCE JOURNAL, Commerce, Texas, Thursday, December 16, 1971

Ingredients
  • 4 T. soft butter
  • 1 onion, chopped
  • ½ green pepper, diced
  • ½ t. crushed basil
  • 1 can (1 lb.) tomatoes
  • 4 c. cold turkey
  • ¼ t. salt
  • 1/8 t. pepper
  • 2 3-oz. pkgs. cream cheese
  • ¼ c. milk
  • 3 T. Parmesan
Preparation Instructions

Heat 1 T. of the butter in a frying pan and saute the onions and green pepper over medium heat until soft, about five minutes. Add basil and tomatoes, including juice. Cook rapidly, stirring until most of the liquid is evaporated. Stir in turkey, salt and pepper. Pour into a shallow 1" quart casserole. In a small bowl, mix the cream cheese with remaininng 3T butter until blended. Graduadlly beat in milk until smooth. Then spread it evenly over the turkey mixture in the casserole. Sprinkle with Parmeasn. Bake uncovered in a 400 degree oven for 20 minutes. Makes 4 to 8 servings.

Contributed by Judy Higgins, 2617 S. Park St., sent in this recipe for Turkey Casserole Au Gratin, 1971

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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH

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