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Title: Turkey-Macaroni Casserole (Usda)
Categories: Freezes Usda
Yield: 24 Servings
| 2/3 | c | Butter or margarine |
| 1 | c | Unsifted flour |
| 4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | ts | Marjoram |
| 2 | qt | Hot milk |
| 1 1/4 | qt | Cooked elbow macaroni -- (2 |
| 3/4 | c | Uncooked) |
| 1 1/2 | lb | Cooked turkey -- diced (5 |
| Cups) | ||
| 10 | oz | Processed cheddar cheese -- |
| Shredded (2 1/2 c) | ||
| 3/4 | c | Pimientos -- chopped |
| TOPPING FOR EACH CASSEROLE | ||
| 1/4 | c | Shredded cheese |
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 350=B0 F. (moderate). Sprinkle= 1/4 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 350=B0 F. (moderate). Remove= freezer wrap. Place food in baking pan. Sprinkle 1/4 cup shredded cheese= over frozen macaroni mixture. Bake 1 1/4 hours or until mixture is bubbly= at edges and center is hot.
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NOTES : This recipe is for 24 servings (about 2/3 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)
From: "R. Winters" previous next