Leftover Turkey Casserole

Leftover Turkey Casserole

• 4 strips bacon, cut into 1 inch pieces
• 1/2 small onion, diced
• 2-3 cloves garlic, minced
• 1 tsp. dried thyme
• 1 15.5 ounce can tomato sauce
• 2-3 cups leftover turkey, diced
• 1 1/2 cups uncooked gluten free macaroni
• 6 oz. cream cheese at room temperature
• 6 oz. sour cream
• 2 cups shredded cheddar cheese
• Salt & Pepper

Directions

1. Preheat oven to 350 degrees F. and butter a 9x13 casserole dish.
2. Cook the macaroni one minute less than package directions; drain and pour into bottom of prepared casserole dish.
3. While the macaroni is cooking, cook the bacon pieces in large skillet until crisp. Remove with a slotted spoon and place on a paper towel. In the bacon grease, saute the onions and garlic. Add the thyme and season with salt and pepper. Stir in tomato sauce, using a spoon or spatula to help deglaze the pan. Stir in the turkey and bacon. Spread mixture over macaroni in the casserole dish.
4. Using a whisk, throroughly combine the sour cream and cream cheese. Spread this mixture in a layer over the turkey/bacon/tomato layer. Top the entire thing with the shredded cheddar cheese.
5. Bake for 30 minutes or until the top is slightly browned.