Leftover Turkey Noodle Casserole

I hope you all had a very happy Thanksgiving! I cooked a big dinner for my family and forgot to take even one picture! My sister stopped over and mentioned making turkey noodle casserole with the leftovers. Usually, the first thing I make (other than those delish turkey sandwiches) would be turkey pot pie. I decided to go with her idea, and I wasn’t sorry!

Ingredients

8 oz. Egg noodles- Uncooked. I use wide or extra wide

2-3 Cups Leftover Turkey- Just cut it into bite sized pieces

2 Cups Frozen Vegetables- Warmed up. I had peas and carrots, you can use anything you have! Mixed veggies, even broccoli.

1/2 of an Onion- Diced

6 Tablespoons Butter

4 Tablespoons Flour

1 Can (10.5 oz) Cream of Mushroom or Cream of Chicken Soup

1 Cup Milk- (I usually do half cream and half milk)

2 Cups Turkey Broth- Or Chicken Broth!

2 oz. Cream Cheese- Softened

1/2 Cup Mozzarella Cheese

1/2 Cup Cheddar Cheese

Seasoning- Garlic Powder, Onion Powder, Cayenne, Parsley, Salt & Pepper

This can be made in 1 pot! If you have a dutch oven, I recommend using. If not, grease up a 9×13 pan.

Preheat your oven to 375 and boil your noodles until JUST done. If your noodles say boil 8-10 minutes, do 8. If it says 7-9, do 7. They will continue to cook in the oven but you still want them done.

In your dutch oven or heavy pan, add 2 Tablespoons of the butter over medium heat. Once melted, add your turkey and fry up a bit. Remove turkey and add onion. Just cook the onion for a few minutes until it starts to soften. Remove from pan.

Add the remaining 4 Tablespoons of butter to the pan. Once melted, add flour. Whisk until bubbly, then 1 minute more. Add broth, milk and can of cream soup. Now is where you add your seasonings. Do it to taste! (I try not to tell seasoning amounts because everyone likes their seasoning a bit different than the next person). Keep whisking until it thickens and is completely heated through. Next, add your cream cheese. Once all is nicely mixed, add in your turkey, onion and vegetables and continue heating through. Finally add your cheese. Once cheese is melted, add your noodles and stir until all noodles are coated.

If you are using a dutch oven, go ahead and stick it right in the oven uncovered. If using a 9×13 pan, transfer your mixture to the pan and pop in the oven uncovered. Cook for 20-25 minutes, until you see it bubbly.

Serve and enjoy! I was tired from all my Thanksgiving cooking so we just ate this with some crescent rolls and dinner was done!

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