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Southwest Turkey Casserole

Maria Luisa Reyes of Bastrop, Texas writes, “When I was small, my mother and stepfather—who was head cook for an oil company—made this colorful casserole.”
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    2 servings


  • 1/2 cup uncooked elbow macaroni
  • 1/4 cup chopped onion
  • 1/4 cup chopped sweet red pepper
  • 4-1/2 teaspoons butter
  • 1 tablespoon canola oil
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • Dash pepper
  • 1 cup 2% milk
  • 1 cup shredded cheddar cheese
  • 1 cup cubed cooked turkey
  • 2/3 cup canned diced tomatoes and green chilies
  • 1/3 cup frozen corn
  • 1/3 cup frozen peas


  • Cook macaroni according to package directions. Meanwhile, in a large skillet, saute onion and red pepper in butter and oil until tender. Stir in the flour, salt, cumin and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese until melted.
  • Drain macaroni; add to cheese mixture. Stir in the turkey, tomatoes, corn and peas. Transfer to a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

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Average Rating:
  • Kristin
    Jan 29, 2021

    Hubby and I love this. Use chicken or turkey, both work great. Makes a great meal for two people.

  • angelasandoval
    Nov 29, 2009

    Tasty! But we felt this could have easily used twice as much turkey as called for. Just to make it prettier, think I'll use penne or mini bowtie pasta next time.

  • Skn
    Jul 22, 2009

    Made this, doubled the receipe, used Dole tomatoes with mild green chiles and leftover pork roast. Really good

  • Sharla Dean
    Jan 14, 2009

    No comment left