Plenty Sweet Life

Grandma's Recipes One By One!

Turkey Hotdish

on January 10, 2014

Here is hotdish #2.

We’re continuing with things that bring me warmth during the deep freeze and hot dish always does it.

Turkey Hotdish is another one that you’re able to do the night before and have ready when you need it the next day.

I just love that.

It’s ready after work, it’s ready for weekend guests, it’s ready when you just want to be able to have it ready to go.

Turkey Hot Dish

This is definitely one from the 70s.

Here is the recipe as I made it:

Turkey Hotdish

Mix all together and put into a large casserole dish:

1-7 ounce package of Creamette macaroni pasta (or half of a 1 pound package)

1 can cream of celery soup

1 can cream of mushroom soup

1/2 pound grated Velveeta

1/2 of a green pepper, chopped

1 small can of sliced mushrooms, drained

1/2 small jar of diced pimentos

1 small onion, diced

2-3 cups of cooked turkey or chicken

2 cups milk

Salt and pepper

Refrigerate 8 hours or overnight.

Bake at 350 degrees for an hour or so, stirring 2 or 3 times during baking.


I found that grating the Velveeta was easier when you put it in the freezer for a bit before trying it.


You can see the difference from when I mixed it up to the next day just before putting it into the oven.

The pasta had soaked up some of the liquid and softened up.


Hot and bubbly out of the oven!


I used some leftover turkey from Thanksgiving to make this.


Bubbly, creamy, tasty, warm.

My husband declared this the best hotdish he’s ever eaten!

What have you been doing to keep warm during this cold snap?

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