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Creamy Creole Turkey Bake

Creole Turkey Bake

Creamy Creole style, cheesy turkey casserole that is baked in an oven for 25 minutes, and served over pasta.


  • 2/3 Cup chopped onion
  • 2/3 Cup chopped celery
  • 1/3 Cup chopped green pepper
  • 1 Clove garlic, minced
  • 1 Tablespoon margarine
  • 1/4 Pound fresh button mushrooms, cleaned and sliced
  • 4 Ounces light cream cheese, softened
  • 1 (8-Ounce) Can low-sodium stewed tomatoes, drained
  • 1-1/2 Teaspoons creole seasoning
  • 4 Ounces fettuccine, cooked according to package directions
  • 2 Cups COOKED TURKEY, cut into 1/2-inch cubes
  • vegetable cooking spray
  • 1/4 Cup grated Parmesan cheese


  1. In medium nonstick skillet, over medium-high heat, sauté onion, celery, green pepper and garlic in margarine 4 to 5 minutes or until vegetables are crisp-tender. Add mushrooms and saute 2 minutes. Remove from heat.
  2. In medium bowl blend cream cheese, tomatoes, and creole seasoning. Fold in vegetable mixture, drained fettuccine and turkey.
  3. Pour mixture into 9-inch square dish, sprayed with vegetable cooking spray. Sprinkle cheese over top and bake in a preheated 325 degree F oven for 25-30 minutes or until bubbly.

Recipe and photo property of National Turkey Federation. Used with permission.


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