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Beef Sundae

A sundae for dinner?!? You better believe it! But save the sweet stuff for dessert, our sundae is made from all natural Keystone Beef! Kids will love making their own dinner sundae almost as much as eating it.

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Beef Sundae Keystone Meats
  • 1 can (28 oz) Keystone Beef, drained
  • Mashed potatoes, enough for six
  • 1 jar (12 oz) beef gravy
  • 1 container (16 oz) sour cream
  • 2 cups cheddar cheese for the topping
  • Cherry tomatoes for the topping
  1. Heat Keystone Beef in medium sauce pan on low, warm throughout. In a separate sauce pan, heat the gravy on low, stirring frequently.
  2. Cook mashed potatoes according to package directions.
  3. In an ice cream bowl, layer warm potatoes, Keystone Beef, gravy and cool sour cream. Sprinkle with cheddar cheese and add a cherry tomato on top. Fun and tasty!

BBQ Beef Muffin Bites

We've taken the BBQ beef sandwich and made it a bite-sized, kid-friendly meal! This five-ingredient recipe is a quick and easy solution for those dreaded "what's for dinner?" nights. And because you use fully cooked Keystone Beef, you'll go from prep to the dinner table in under 20 minutes. One-bite, two-bite, three-bite ... more!

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Keystone Bbq Beef Bites
  • 1 can (28 oz) Keystone Beef, drained
  • 1-1/4 cup BBQ sauce
  • 1 can (10.2 oz) Refrigerated biscuits
  • 3/4 cup Cheddar cheese, shredded
  • 1/2 cup Onion, diced
  1. In large nonstick skillet, mix onions, Keystone Beef and BBQ sauce. Heat over medium heat, stirring constantly, until hot.
  2. Pull each biscuit apart and press one into each of 12 greased regular-size muffin cups. Firmly press in bottom and sides, forming 1/4-inch rim.
  3. Fill each muffin with beef mixture and sprinkle with cheese.
  4. Bake at 375°F 13 minutes or until edges of the biscuits are golden brown. Cool 1 minute; remove from pan.

Mac ‘n Cheese ‘n Chicken Bites

How do you dress up that no-name box of mac 'n cheese you just found in the back of the cupboard? Keystone Chicken to the rescue! Our Mac 'n Cheese 'n Chicken Bites recipe will have you going from basic to fantastic! It's quick, easy and the perfect appetizer for your next family get-together.

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mac n cheese n chicken bites
  • 1 can (28 oz) Keystone Chicken
  • 3 cups mac ‘n cheese, homemade or store-bought
  • 1 1/2 cups Panko
  • 2 large eggs, beaten
  1. Cook macaroni and cheese to package directions. Add Keystone Chicken to macaroni and cheese and mix well. Place mixture in the refrigerator until firm, about 2 hours.
  2. Preheat oven to 400 degrees. Using an ice cream scooper or large spoon, scoop cooled mac ‘n cheese mixture into a 1-1/2 to 2-inch diameter balls.
  3. Take one ball at a time, dip into the egg mixture, then dredge in Panko breadcrumbs, pressing to coat fully.
  4. Place balls on a cookie sheet, cook until evenly golden and crispy, about 15 minutes.
  5. Serve immediately with your favorite dip!

BBQ Pulled Pork Mac

Our BBQ Pulled Pork Mac is a unique twist on the classic mac and cheese recipe. And when you use recipe ready, fully cooked Keystone Pork, you get tender BBQ without the long cook time. Get ready to add a new dimension to the Summer grilling season.

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bbq pulled pork mac and cheese
  • 1/2 can (28 oz) Keystone Pork
  • 1 pound elbow macaroni
  • 5 Tbsp. butter
  • 5 Tbsp. flour
  • 1/2 teaspoon salt
  • 4 cups milk
  • 6 cups shredded smoked cheddar cheese, divided
  • 2 cups BBQ sauce
  1. Preheat oven to 350 degrees.
  2. Cook pasta according to package directions. Drain and set aside.
  3. Melt butter into a large pot over medium heat.
  4. Whisk in flour and salt. Cook for 1 minute stirring thoroughly. Slowly whisk in milk until smooth. Increase heat to medium-high, stir continuously until liquid thickens and comes to a low boil.
  5. Reduce heat to low and stir in cheddar cheese until smooth then add cooked pasta.
  6. Add BBQ sauce and Keystone Pork. Mix well.
  7. Pour mixture into a large baking dish. Sprinkle with additional cheddar cheese and bake for 15 minutes or until hot and bubbly.

More Cheese Please Mac ‘n Cheese

Ooey gooey cheesy goodness! The secret to our More Cheese Please Mac and Cheese recipe? The cream cheese that blends so well with Keystone Chicken! Plus, we make it so easy because our chicken is fully cooked and ready to use right from your pantry. This mac 'n cheese recipe will have your family begging for more - please 'em tonight.

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more cheese please mac and cheese
  • 1/2 can (28 oz) Keystone Chicken, drained
  • 1 pound medium shell pasta
  • 4 Tbsp. unsalted butter
  • ¼ cup all-purpose flour
  • 1 ½ cups of whole milk
  • 1 cup half and half
  • 8 oz cheddar cheese, shredded
  • 6 oz Colby Jack cheese, shredded
  • 2 tsp dijon mustard
  • 4 oz cream cheese, cut into cubes
  • Ground black pepper, to taste
  1. Cook pasta according to directions. Drain and set aside.
  2. In a large saucepan, over medium-high heat, melt the butter. When butter begins to foam, sprinkle in the flour and stir until it becomes pasty about 1 minute.
  3. Whisk in the milk and half-and-half and bring to a low simmer. Cook, stirring, until the mixture thickens, about 5 minutes.
  4. Add the cheddar and Colby jack cheeses by the handful to the milk mixture, stirring well until melted. Mix in mustard and fold in the cream cheese and stir well until melted.
  5. Mix in the Keystone Chicken; season with pepper. Stir in the cooked pasta.
  6. Serve immediately while still warm!

Mexi Mac ‘n Cheese

We took the traditional mac 'n cheese recipe and crossed the border for the flavor your family will love. Our Mexi Mac and Cheese adds just the right amount of heat to your dinner table. And, because you use recipe ready Keystone Ground Beef, you cut prep time in half. ¡Muy bien!

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mexi mac and cheese
  • 1 can (28 oz) Keystone Ground Beef, drained
  • 2-3/4 cups water
  • 1/3 cup chunky salsa
  • 1-3/4 teaspoon chili powder
  • 2 cups elbow macaroni, uncooked
  • 1 cup bell pepper, diced
  • 1/2 lb. (8 oz) Velveeta-type cheese, cut into 1/2-inch cubes
  • 1/4 cup green onion for garnish (optional)
  1. Mix Keystone Ground Beef in large skillet and heat medium-high heat for 2 minutes.
  2. Stir in water, salsa and chili powder. Bring to boil. Stir in macaroni and cover. Simmer on medium-low heat 8 to 10 minutes or until most the water is absorbed. Add bell peppers, mix well.
  3. Add cheese; cook 4 to 6 minutes or until completely melted, stirring frequently.
  4. Garnish with green onions. ¡Muy bien!

Quick Southwestern Beef Soup

This robust and colorful soup is packed with everything you look for after a long snowy winter day. And when you use Keystone Beef, you'll go from stovetop to tabletop in under 15 minutes.

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Keystone Southwestern Beef Soup
  • 1 can (28 oz.)of Keystone Beef, drained
  • 2 cups Keystone Beef Broth
  • 1 cup onion, chopped
  • 1 tablespoon garlic, minced
  • 1 jalapeño, seeded and minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup white rice, uncooked
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon sour cream, optional
  1. Heat a small nonstick Dutch oven over medium-heat.
  2. Coat pan with cooking spray.
  3. Add onion, garlic, Keystone Beef, and jalapeño to pan; sauté for 2 minutes.
  4. Add broth and next five ingredients; bring to a boil.
  5. Partially cover, reduce heat, and simmer 6 minutes, stirring occasionally until rice is cooked.
  6. Remove from heat, stir in cilantro and add sour cream (optional).
  7. Serve!

Hearty Pork & Pinto Bean Soup

There's nothing better than a steaming bowl of soup on a cold winter evening, especially when you can go from stovetop to table in less than 20 minutes! Add recipe ready Keystone Pork and turn an ordinary soup into extraordinary dinner.

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Keystone Pork Bean Soup
  • 1 can (28 oz.) Keystone Pork, drained
  • 1 can (27 oz.) Keystone Chicken Broth
  • 1 can (16 oz) pinto beans, drained and rinsed
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 5 medium carrots, cubed
  • 1 large potato, peeled and cubed
  • ½ cup celery, sliced
  • 1 can (14.5 oz) green beans, drained
  • 1 can (14.5 oz) peas, drained
  • 1 can (14.5 oz) diced tomatoes, undrained
  • Pepper to taste
  • Avocado, sliced (optional)
  1. In a stockpot, combine the first eight ingredients. Bring to a boil. Stir carrots, celery, potato, green beans, peas and tomatoes into bean mixture.
  2. Reduce heat; simmer, covered, for 8-10 minutes or until vegetables are crisp-tender.
  3. Add avocado (optional) and serve with warmed tortillas or bread.

Easy Bolognese Pasta

This meaty and rich batch of Bolognese takes less than 15 minutes, instead of three plus hours for the traditional recipe, thanks to fully cooked Keystone Ground Beef! Now go from stove to table before you can say, Benvenuto!

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Keystone easy bolognese pasta sauce recipe
  • 1 can (28 oz) Keystone Ground Beef, drained
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1/3 cup coarsely chopped carrot
  • 1/3 cup coarsely chopped celery
  • 3 garlic cloves, finely chopped
  • 2 tablespoons chopped fresh oregano
  • 1 lb. spaghetti
  • Grated Parmesan cheese
  • 1 jar pasta sauce of your choice
  1. Heat oil in heavy large saucepan over medium-high heat. Add Keystone Ground Beef, onion, carrot, celery, and garlic; about 4 minutes. Pour in sauce and season to taste with salt and pepper.
  2. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and divide among 4 plates. Spoon sauce over pasta. Sprinkle with Parmesan cheese and serve.

Quick Taco Tuesday

Packed with fully cooked Keystone Ground Beef, black beans and all the classic toppings, these crowd-ready tacos make a meal everyone will love. Better make two pans, they'll go fast!

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Keystone baked tacos
  • 1 can (28 oz.) Keystone Ground Beef, drained and mixed
  • 10 tortilla shells
  • 1 1/2 cup black beans, drained
  • 2 cups shredded cheddar cheese (or more or less to your taste)
  • Topping ideas:
  • shredded lettuce
  • tomatoes, diced
  • avocado, diced
  • black olives, sliced
  • onion, diced
  • jalapeno pepper, thinly sliced
  • salsa
  • sour cream or whole plain Greek yogurt
  • Taco Bell Sauce
  1. Preheat oven to 350 degrees.
  2. Cover a small baking dish with foil and spray with cooking spray.
  3. Line the tortilla shells standing up with Keystone Ground Beef spread inside each one.
  4. Bake for about 8 minutes.
  5. While baking, prepare all the toppings.
  6. Serve tacos immediately and top with favorite toppings.

Hearty Hamburger Noodle

This warm and hearty meal is great for long autumn nights. Keystone's Ground Beef pleases the whole family. The cooking time and prep time is minimal, freeing your evening to other important tasks...like spending time with your family! Our all natural ground beef is made with only two ingredients and no preservatives!

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Hearty Hamburger Noodle
  • 1 can (28 oz) Keystone Ground Beef, undrained
  • 3 cans (27 oz) Keystone Beef Broth or 1/2 (8 oz) jar Keystone Beef Soup Base
  • 16 oz bag egg noodles
  • 2 Tbsp flour
  1. Bring ground beef with juices and broth to a boil in a large pan.
  2. Add 2 Tbsp of flour to a bag of noodles and shake through.
  3. Add noodles (with flour) to beef and broth.
  4. Reduce heat, stir and simmer until noodles are tender.

BBQ On A Stick

With or without the lollipop stick, these kid-friendly bite-sized BBQ sandwich pockets are the perfect snack for your on-the-go family. Add your favorite BBQ sauce to recipe ready Keystone Beef, pork or chicken for a meal that tastes delicious hot or cold.

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BBQ on a Stick recipe from Keystone Meats
  • 1 can (14.5 oz.) Keystone Pork, drained
  • 1 can (8 oz.) refrigerated crescent rolls
  • ¾ cup barbecue sauce
  • 12 lollipop sticks
  1. Preheat oven to 375 degrees.
  2. In a medium bowl, mix the barbecue sauce and Keystone Pork together until combined. Set aside.
  3. Roll out the crescent roll dough on a cookie sheet, and pinch the seams back together.
  4. With a knife, cut the dough into three strips, lengthwise, and into 4 strips vertically, to make 12 squares. Spoon about a tablespoon of barbecue pork filling into each square. Pinch the edges of the dough square together, to enclose the pork filling.
  5. Place the ball seam side down. Bake for 11-13 minutes, or until golden brown.
  6. Allow to cool slightly, then insert a lollipop stick into the bottom of each.

Easy Skillet Chili Mac

A kid-friendly recipe that's perfect for camping because you not only prepare the Chili Mac recipe in one skillet, you also cook it over an open campfire in the same skillet! Easy to pack, easy to make and easy to clean up!

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Easy Keystone Meats Chili Mac Recipe
  • 1 can (28 oz.) Keystone Ground Beef, drained
  • 2 cans (14 oz.) chili sauce without meat
  • 2 cups shredded cheddar cheese
  1. Place the elbow macaroni in a large cast iron skillet over a campfire (or stove top).
  2. Add water to the skillet until the noodles are covered.
  3. Cook until the noodles are cooked through, adding more water if necessary. Stir occasionally so the noodles don’t stick to the bottom of the pan.
  4. Once the noodles are cooked through, pour out any excess water if not evaporated, and mix in the cans of chili sauce and the Keystone Ground Beef.
  5. Sprinkle the cheese on top, and stir until combined. Enjoy!

Easy Chicken Pot Pie

Savory and hearty pies are great for any time of the year. Have the family running to the dinner table with these chicken (or turkey) pot pies. And when you use recipe ready Keystone Chicken, you cut prep in half!

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Chicken Pot Pie recipe from Keystone Meats
  • 1 can (28 oz) Keystone Chicken (or Turkey)
  • 1 large size refrigerator biscuits
  • 2 package (14 oz) frozen mixed vegetables
  1. In a saucepan or microwave, heat Keystone Chicken and the frozen vegetables until warm throughout.
  2. Use all the juices in the can. Pour the mixture into an ovenproof dish and place the uncooked biscuits on top.
  3. Bake in the oven according to directions on biscuit package.

Hearty Beef Stew

Perfect for cold winter nights, this beef stew will warm parent’s and children’s bellies after playing in the snow. Keystones all natural beef and flavorful beef broth makes this recipe quick, easy and delicious. Warm, hearty vegetables and beef stew from prep to table in less than 20 minutes.

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beef stew keystone
  • 1 can (28 oz) Keystone Beef
  • 1 can (27 oz) Keystone Beef Broth
  • 1 bag frozen vegetables
  • 1 large can diced tomatoes
  • 1 tsp. sugar (Optional for Keto Diet)
  • 1/2 tsp. thyme
  • Salt & pepper to taste
  1. Add broth from Keystone Beef and enough Keystone Beef broth to equal 32 oz. to a large pot and bring to a boil.
  2. Add Keystone beef and all ingredients and simmer for 10 minutes.
  3. May be made up to 2 days ahead of time.

Beef Pierogi

In the time it takes to heat up frozen pierogies, you can be serving your family fresh made pierogis just like grandma used to make! We've taken the Old World traditional flavors you love by using simple ingredients like wonton wrappers and fully cooked Keystone Beef to cut prep time in half.

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Easy beef pierogis
  • 1 can (28 oz) Keystone Beef, partially drained
  • 1 small onion, diced
  • Salt and Pepper to taste
  • 1 Tbsp olive oil
  • 1 package frozen wonton wrappers, thawed and covered with damp towel to keep from drying out
  • 2 large eggs
  • 1 Tbsp water
  1. Heat skillet over med-high heat. Add onion and cook until soft and golden, 3-4 minutes.
  2. Add Keystone Beef with about half of the broth from the can. Shred with a fork and cook until heated through. Salt and Pepper to taste.
  3. Allow mixture to cool to room temperature.
  4. Beat egg with water in a bowl for an egg wash and brush edges of wrapper. Place 2 Tbsp. of filling in the center, fold in half and press edges lightly to seal.
  5. Bring salted pot of water to boil and cook pierogi until they float, 2 to 3 minutes. Drain.
  6. Transfer pierogi to skillet heated with butter. Cook pierogi in batches on medium heat until lightly browned.

Italian Meat Lasagna

Close your eyes and think of your favorite Italian restaurant - the aroma, the clanking of dishes and the taste of authentic lasagna - now open your eyes to one of the easiest meat lasagna recipes you'll find around town. By using recipe ready Keystone Ground Beef, you'll cut your prep time without sacrificing flavor. Mama Mia, now that's an easy recipe!

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Italian Meat Lasagna Keystone
  • 1 can (28 oz) Keystone Ground Beef
  • 1 Tbsp. olive oil
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 jar (28 oz) spaghetti sauce
  • 1 pkg no boil lasagna noodles
  • 1 container (15 oz) ricotta cheese
  • 1 tsp salt
  • 1 egg lightly beaten
  • 3 Tbsp. fresh parsley or 1 Tbsp dried
  • 1/2 cup parmesan cheese
  • 2 cup mozzarella cheese
  1. Preheat oven to 375 degrees.
  2. Sautee garlic and onion in olive oil until soft. Add Keystone Ground Beef, mostly drained, and most of tomato sauce, reserving about 1/4 cup for later. Heat through.
  3. In a medium-sized mixing bowl, combine ricotta cheese, egg, salt, and parsley.
  4. In a 9x13 greased baking dish, cover bottom of dish with an even layer of reserved tomato sauce. Then layer half of the noodles, spread with half the ricotta mixture, half of the tomato sauce mixture, and half of the mozzarella cheese. Repeat layers.
  5. Bake in a 375 degree oven for 30 minutes or until heated thoroughly.

Easy Alfredo Pasta Bake

Our Chicken Alfredo recipe is a fresh take on the same-old-same Mac and Cheese recipe. And it's so creamy and tasty, your family will think you spent hours in the kitchen. The secret? Using recipe ready Keystone Chicken. When you use fully cooked Keystone meats in your recipes, you’ll cut meal prep in half and gain more family time!

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Easy Alfredo Chicken bake
  • 1 can (14.5 oz) Keystone Chicken
  • 16 oz elbow macaroni
  • 2 Tbsp. butter unsalted
  • 2 Tbsp. all-purpose flour
  • 1 cup heavy cream
  • 3/4 cup parmesan cheese, grated
  • 1 cup mozzarella cheese, shredded
  • salt and pepper to taste
  1. Turn your broiler on. Cook pasta according to package instructions.
  2. In a 13" x 13" baking pan melt butter, pour the heavy cream in the skillet and whisk it.
  3. Add the flour and continue whisking until sauce thickens.
  4. Season with salt and pepper (to taste) and add the parmesan cheese. Continue whisking.
  5. Add Keystone Chicken and pasta to pan and mix well.
  6. Top with mozzarella cheese and place under the broiler for about 4 minutes until cheese is bubbly and golden brown, checking often to make sure the top doesn't burn.
  7. Add more parmesan cheese if preferred

Quick & Easy Pot Roast

Tired of waiting for hours as your roast beef slow cooks? Now you can get the same tender and flavorful meal in just 30 minutes by using fully cooked Keystone Beef. Our recipe is so quick and easy, you'll be able to make pot roast any day of the week.

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  • 1 can (28 oz) Keystone Beef, undrained
  • 1 can (27 oz) Keystone Beef Broth (or 2 tsp. Keystone Beef Base in 2 cups water)
  • 1 small package baby carrots
  • 1/2 onion, sliced
  • 6 potatoes, cubed into large chunks
  • salt and pepper to taste
  1. Preheat oven to 350º, add Keystone Beef (undrained), Keystone Beef Base in water and all ingredients.
  2. Cook until vegetables are tender about 30 minutes.

Homemade Beef Stroganoff

No need to slow cook your beef for hours when you use fully cooked Keystone Beef. We've taken the traditional stroganoff recipe and turned it into a meal that's ready in under 20 minutes.

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Beef stroganoff recipe
  • 1 can (28 oz) Keystone Beef
  • 2 tsp. Keystone Beef Soup Base or bouillon granules
  • 2 Tbsp. flour
  • 1/2 cup water
  • 1/2 cup sour cream
  • 1/4 tsp pepper
  • 2 Tbsp. butter
  • 1 1/2 cups fresh mushrooms, sliced
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 2 cups cooked noodles
  1. In a small mixing bowl stir together sour cream and flour.
  2. Stir in water, Keystone Beef Soup Base and pepper. Set aside.
  3. In a large skillet cook and stir mushrooms, onion and garlic in butter until onions are translucent.
  4. Add beef and flour mixture.
  5. Stir, breaking apart Keystone Beef into smaller chunks.
  6. Cook and stir until thickened and bubbly.

Chicken Nachos

Who has the time to prepare, cook and shred the chicken for your nacho topping? Make the perfect nachos every time with fully cooked Keystone Chicken. No fuss and more importantly, no mess!

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  • 1 can (28 oz) Keystone Chicken
  • 1 Pouch Taco Seasoning
  • Large Bag Tortilla Chips
  • 2 cups shredded cheese
  • 1 cup chopped tomato
  • 1/4 cup green olives, pitted and sliced
  • 1/4 cup sliced jalapeno
  • 1/4 cup onion, chopped
  • 1 can (14 oz) black beans, drained and rinsed
  • Sour cream (optional)
  • Chopped avocado (optional)
  1. Pour chicken with juices into medium skillet.
  2. Add seasoning and heat through.
  3. Pour chips onto cookie sheet, cover with cheese and heat in 350 degree oven until cheese is melted.
  4. Layer rest of ingredients over chips, including Keystone Chicken.

Creamy Chicken and Noodles

You'll love how easy and quick this recipe is to make, while your family will love how creamy and delicious it tastes! All you need is four ingredients and 10 minutes for a hearty meal that's perfect for cooler weather.

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creamy chicken and noodles
  • 1 can (28 oz) Keystone Chicken
  • 1 can (14.5 oz) condensed Cream of Chicken Soup
  • 2 cups cooked egg noodles
  • 2 cups frozen mixed vegetables
  1. In a large saucepan, prepare soup according to directions.
  2. Add Chicken (including juice) and vegetables.
  3. Cook until vegetables are heated through.
  4. Add noodles.

Chicken Noodle Casserole 

What makes this classic noodle casserole recipe so easy to prepare? Well, it's because the recipe uses our fully cooked chicken, of course! And by using only 5 ingredients, you'll go from prep to the dinner table in about 30 minutes.

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  • 1 can (28 oz) Keystone Chicken 
  • 1 can (10.5 oz) condensed cream of mushroom soup 
  • ½ cup milk 
  • 2 cups egg noodles 
  • ½ cup Parmesan Cheese 
  1. Preheat oven to 400º F. 
  2. Boil water and cook egg noodles for 6-8 minutes.
  3. In a casserole dish, mix the drained Keystone Chicken, soup, milk and noodles.  
  4. Bake for 20 minutes, then stir and top with cheese. Bake for 5 more minutes until golden brown. 

Turkey Tetrazzini

Why use leftovers for your Turkey Tetrazzini when you can use our fully cooked all white meat turkey? This classic recipe is perfect for the neighborhood potluck.

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turkey-tetrazzini
  • 1 can (28 oz) Keystone Turkey, shredded
  • 1 1/2 tsp Keystone Chicken Soup Base in 2 cups water
  • 2 Tbsp. flour
  • 1/4 cup butter
  • 3/4 cup half and half
  • 3 Tbsp. Sherry, optional
  • 1 Tbsp. chopped fresh parsley
  • 1/2 tsp. salt
  • 1/8 tsp. nutmeg
  • Dash black pepper
  • 8 oz. penne pasta
  • 4 1/2 oz. sliced mushrooms
  • 1/2 cup of grated Romano
  • Extra chopped parsley for garnish
  1. Preheat your oven to 350º F
  2. Cook the pasta as per the package directions. Drain and set aside.
  3. In a Dutch oven, melt your butter. Stir in the flour to make a roux and then add Keystone Chicken Soup Base mix, stirring constantly until the sauce has thickened.
  4. Remove it from the heat and stir in the half and half, sherry (optional), parsley, salt, nutmeg, and pepper.
  5. Toss the pasta, Keystone Turkey and mushrooms with sauce until everything is well coated.
  6. Turn the mixture onto a 9" x 13" pan and sprinkle with the Romano cheese.
  7. Bake for around 40 minutes or until bubbly and thoroughly heated. Sprinkle with parsley and enjoy!