Turkey-macaroni casserole (usda)

24 Servings

Ingredients

Quantity Ingredient
⅔ cup Butter or margarine
1 cup Unsifted flour
4 teaspoons Salt
¼ teaspoon Pepper
1 teaspoon Marjoram
2 quarts Hot milk
1¼ quart Cooked elbow macaroni -- (2
¾ cup Uncooked)
1½ pounds Cooked turkey -- diced (5
Cups)
10 ounces Processed cheddar cheese --
Shredded (2 1/2 c)
¾ cup Pimientos -- chopped
TOPPING FOR EACH CASSEROLE
¼ cup Shredded cheese

Directions

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 350B0 F. (moderate).

Sprinkle ¼ 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 350B0 F. (moderate). Remove freezer wrap. Place food in baking pan. Sprinkle ¼ cup shredded cheese over frozen macaroni mixture. Bake 1¼ hours or until mixture is bubbly at edges and center is hot.

~ - - - - - - - - - - - - - - - - - NOTES : This recipe is for 24 servings (about ⅔ 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.

"Freezing Combination Main Dishes" by Meredith Robinson and Lois Fulton (Consumer and Food Economics Institute, Agriculture Research Service) USDA Home and Garden Bulletin No. 40, 1973 (Stock Number 0100-02712). MasterCook electronic format by Rosie Winters. Nutr.

Assoc. : 0 0 0 0 0 4138 2829 0 4631 0 0 4922 Recipe By : Freezing Combination Main Dishes (Robinson & Fulton, 1973)

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