Dinner - Turkey casserole with egg noodles recipes
Author: Lisa Mclellan
This turkey casserole is made with diced leftover turkey, egg noodles and vegetables, all tossed in a creamy cheesy sauce and baked to perfection. Our Turkey Noodle Casserole combines all the good stuff—broccoli, pasta, turkey, and cream sauce—into one delightful, family-friendly dish.
Turkey Noodle Casserole
Cozy up with this turkey noodle casserole. Rich with a savory Gruyere and mustard sauce, it’s the perfect leftover turkey recipe.
Provided by: Elise Bauer
Total time: 100 minutes
Cook time: 80 minutes
Prep time: 20 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 19
Provided by: Elise Bauer
Total time: 100 minutes
Cook time: 80 minutes
Prep time: 20 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 19
Ingredients:
- 12 oz egg noodles
- 1/4 cup unsalted butter
- 2 cups sliced shallots or thinly sliced onions
- 2 cups diced celery
- 1/4 cup all-purpose flour
- 1/3 cup dry vermouth or dry white wine
- 1 1/2 cups of milk
- 1/4 cup cream or sour cream
- 2 cups chicken or turkey stock
- 2 teaspoons dry tarragon
- 2 tablespoons whole grain mustard
- 3 cups coarsely chopped cooked turkey
- 6 ounces grated Gruyere cheese
- Salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons lemon juice
- 1/2 cup panko bread crumbs
- 1 tablespoon melted butter
- Freshly chopped parsley for garnish (optional)
Nutrition:
- Calories: 375 kcal
- Carbohydrate: 26 g
- Cholesterol: 99 mg
- Fiber: 2 g
- Protein: 23 g
- Saturated Fat: 10 g
- Sodium: 474 mg
- Sugar: 6 g
- Fat: 19 g
- Serving Size: Serves 6
- Unsaturated Fat: 0 g
- Preheat the oven, and boil water: Preheat the oven to 375°F. Start heating 4 quarts of water for the pasta. Add 2 tablespoons of salt to the water (1 tablespoon for every 2 quarts of water).
- Cook the shallots and add flour: Melt butter in a large, thick-bottomed (5-quart) pot on medium heat. Add the shallots and celery, and cook until softened, about 5 minutes. Stir in the flour and cook over low heat, stirring, for about 3 minutes.
- Cook the noodles firmer than al dente: Put the noodles into the boiling water. Follow the package directions and cook the noodles for 2 minutes less than the range given on the package. The pasta should be a bit firmer than al dente. So, for example, if the package instructions say bring to a boil and cook for 6 to 10 minutes, add the pasta to the hot water, return the water to a boil and cook it for 4 minutes. While the pasta is cooking, continue on with the recipe.
- Start the sauce: Into the saucepan with the butter, shallots, celery, and flour, add the dry vermouth and let bubble for a minute. Then, stir in the milk, cream, and stock. Add the tarragon. Bring to a simmer and cook over medium-low heat, stirring frequently, for about 5 to 8 minutes.
- Drain and rinse the pasta: By the time the sauce is done, the pasta will be ready. Drain and rinse the pasta with cold water to stop the cooking.
- Add the cheese, mustard, and turkey to the sauce: Add the grated cheese and mustard to the pot. Stir until the cheese is melted. Add the chopped cooked turkey to the pot. Add salt to taste (depending on if you are using salted stock or not, or salted butter or not, that could be no added salt to as much as a teaspoon added). Add freshly ground black pepper.
- Add the pasta, lemon juice, and transfer to casserole dish: Now it's time to add the cooked pasta to the pot. If the noodles have stuck together, rinse them in the colander with a little water to separate them. Add the noodles to the pot with the turkey. Stir in the lemon juice and adjust the seasonings to your taste. Transfer the mixture to a buttered 3-quart casserole dish.
- Top with the panko and melted butter: Sprinkle the top with panko and drizzle 1 tablespoon of melted butter over the top.
- Bake until golden: Bake the casserole at 375°F on the middle rack of the oven for 30 to 40 minutes, or until it is bubbling, and the top is golden. If you can wait, let the casserole cool a bit before serving. Garnish with chopped parsley, if using.
Turkey Casserole
This turkey casserole is made with diced leftover turkey, egg noodles and vegetables, all tossed in a creamy cheesy sauce and baked to perfection. A quick and easy dinner that's perfect for repurposing holiday leftovers!
Provided by: Sara Welch
Total time: 50 minutes
Cook time: 35 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 12
Provided by: Sara Welch
Total time: 50 minutes
Cook time: 35 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
- 12 ounces egg noodles (uncooked)
- 4 cups chopped cooked turkey
- 2 10 ounce cans cream of chicken soup
- 1 cup milk
- 2 1/2 cups shredded cheddar cheese (divided use)
- 1 1/2 cups frozen peas and carrots (or frozen mixed vegetables)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons parsley (chopped)
- cooking spray
Nutrition:
- Calories: 454 kcal
- Carbohydrate: 42 g
- Protein: 43 g
- Fat: 15 g
- Saturated Fat: 6 g
- Cholesterol: 150 mg
- Sodium: 518 mg
- Fiber: 1 g
- Sugar: 3 g
- Serving Size: 1 serving
- Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
- Cook the egg noodles in salted water according to package directions.
- In a large bowl, combine the noodles, turkey, cream of chicken soup, milk, 1 cup of cheese, peas and carrots, garlic powder, onion powder, salt and pepper.
- Place the turkey and noodle mixture in the prepared dish and sprinkle the remaining 1 1/2 cups of cheese over the top.
- Cover the dish with foil. Bake for 25 minutes or until heated through. Uncover and bake for an additional 10 minutes or until cheese is melted. Sprinkle with parsley and serve.
Creamy Turkey Casserole
Turkey Casserole is creamy, comforting, and quick to make!
Provided by: Holly Nilsson
Total time: 70 minutes
Cook time: 50 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 13
Provided by: Holly Nilsson
Total time: 70 minutes
Cook time: 50 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 13
Ingredients:
- 3 cups uncooked penne (or medium pasta)
- 3 tablespoons butter
- 1 onion ( finely diced)
- 8 ounces mushrooms (sliced)
- 2 cloves garlic (minced)
- 10 ¾ ounces condensed cream of chicken soup
- 1 ⅓ cups milk
- ½ teaspoon seasoned salt
- ½ teaspoon dried basil
- 1 cup havarti cheese (or swiss cheese, shredded )
- 3 cups cooked turkey
- ¼ cup seasoned bread crumbs
- 2 tablespoons butter (melted)
Nutrition:
- Calories: 393 kcal
- Carbohydrate: 13 g
- Protein: 26 g
- Fat: 27 g
- Saturated Fat: 15 g
- Cholesterol: 102 mg
- Sodium: 1080 mg
- Fiber: 1 g
- Sugar: 5 g
- Serving Size: 1 serving
- Heat oven to 375°F. Combine topping ingredients and set aside.
- Cook pasta al dente according to package directions.
- Cook onion, mushrooms, and garlic in butter until tender, about 5 minutes.
- In a large bowl combine soup, mushroom mixture, milk, seasonings, and ½ of the cheese. Fold in turkey and pasta.
- Spread into a 9x13 casserole dish, top with remaining cheese, and sprinkle with topping.
- Bake 30-35 minutes or until hot and bubbly.
Turkey Noodle Casserole
Here’s an easy family dinner everyone will love, or just a fun way to use up some leftover holiday turkey. Our Turkey Noodle Casserole combines all the good stuff—broccoli, pasta, turkey, and cream sauce—into one delightful, family-friendly dish. For a little something extra, we’ve added mirepoix, otherwise known as the holy trinity of Cajun and Creole cuisine. Serve with a glass of milk, some rolls, and maybe a side of steamed or roasted veggies.
Provided by: Robin Bashinsky
Total time: 75 minutes
Yields: 8 items
Number of ingredients: 15
Provided by: Robin Bashinsky
Total time: 75 minutes
Yields: 8 items
Number of ingredients: 15
Ingredients:
- 8 ounces uncooked egg noodles (about 4 cups)
- 4 cups broccoli florets (12 oz.)
- 3 tablespoons unsalted butter
- 1 cup chopped onion (from 1 small onion)
- ⅓ cup chopped carrot (from 1 medium carrot)
- ⅓ cup chopped celery (from 1 medium stalk)
- 3 garlic cloves, minced (about 1 Tbsp.)
- 2 teaspoons chopped fresh thyme
- ¼ cup all-purpose flour
- 4 cups whole milk, divided
- 1 tablespoon plus 1 tsp. kosher salt
- 1 teaspoon black pepper
- 4 cups shredded cooked turkey (about 12 oz.)
- Cooking spray
- 6 ounces Cheddar cheese, shredded (about 1 1/2 cups)
How to cook:
- Preheat oven to 350°F. Bring a large pot of water to a boil over high. Add noodles; cook according to package directions, adding broccoli during final 3 minutes cook time. Drain; rinse under cold water, and drain again. Set aside.
- Melt butter in a large saucepan over medium-high until foamy. Add onion, carrot, celery, garlic, and thyme; cook, stirring occasionally, until softened, 4 to 5 minutes. Whisk together flour and 1/2 cup of the milk in a bowl until smooth. Add remaining 3 1/2 cups milk to onion mixture; bring just to a boil over medium-high, whisking constantly. Whisk in flour mixture, salt, and pepper. Reduce heat to medium; simmer, whisking occasionally, until sauce is slightly thickened, about 3 minutes.
- Stir together noodle mixture, sauce mixture, and turkey in a large heatproof bowl until combined. Spoon mixture into a 13- x 9-inch baking dish coated with cooking spray. Sprinkle evenly with cheese. Bake in preheated oven until cheese is bubbly, 25 to 30 minutes. Let stand 5 minutes. Serve.
