1 Preheat oven, boil water for pasta: Preheat oven to 375°F. Start heating 4 quarts of water for the pasta. Add 2 tablespoons of salt to the water (1 Tbsp for every 2 quarts of water).
2 Cook shallots, add flour: Melt butter in a large, thick-bottomed pot (5-quart) 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.
3 Cook noodles firmer than al dente: Put the noodles into the boiling water you've heated. 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.
4 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.
5 Drain and rinse the pasta: By the time the sauce is done the pasta will be ready. Drain it and rinse it with cold water to stop the cooking.
6 Add cheese, mustard, 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). Add freshly ground black pepper.
7 Add the pasta, lemon juice, transfer to casserole: 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 the noodles from each other. Add the noodles to the pot with the turkey.
Stir in the lemon juice. Adjust seasonings to your taste. Transfer the mixture to a buttered 3-quart casserole.
8 Sprinkle with panko and drizzle 1 Tbsp melted butter over the top.
9 Bake: Bake the casserole at 375°F in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.
Garnish with chopped parsley, if using.
Creamy & Cheesy Leftover Turkey Noodle Casserole
This comforting and delicious creamy turkey noodle casserole can be made with leftover turkey after the holidays (assuming you have leftovers this year!) or with ground turkey year round. Topped off with plenty of sharp cheddar cheese, it&rsquos sure to be a hit!
✔ uses just 6 ingredients
✔ which are all pantry/freezer staples
✔ bakes to perfection in 25 minutes
✔ creamy and full of flavor
✔ you can pick up everything you need for this recipe at Meijer!
We&rsquore talking a total winner winner turkey casserole dinner!!
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cheesy chicken and rice casserole and Italian stuffed peppers I&rsquove shared recently, this leftover turkey noodle casserole starts with a package of Knorr Butter & Herb Pasta. This simple shortcut saves time and builds flavor with zero extra effort. AND you can conveniently pick it up at Meijer, along with all of the other necessary ingredients!
Knorr Pasta Side Dishes cook on the stovetop in just 7 minutes, which makes them an ideal quick and easy side for any meal. But this also makes them perfect as a main dish meal recipe starter! Just add your favorite protein and veggies for a dinner your family is sure to love.
cubed or shredded cooked turkey &mdash as I&rsquove mentioned, this recipe is the ideal way to use up leftover turkey after the holidays. But if you&rsquore a turkey aficionado, you can easily turn it into a year-round ground turkey noodle casserole by substituting a pound of browned ground turkey!
frozen peas and carrots &mdash place in a colander, rinse under cold water, and then let drain well before adding to the other ingredients. Not a fan of peas and carrots? Swap in the same amount of frozen mixed veggies, peas only, carrots only, or really just whatever frozen vegetables you like best.
sour cream &mdash bulks up the creamy, herby sauce perfectly.
shredded sharp cheddar cheese &mdash sharp cheddar adds the most flavor. We prefer a variety with larger shreds, but finely grated works just fine, as well.
poultry seasoning &mdash a mixture of ground sage, rosemary, thyme, and more that&rsquos a natural pairing in this casserole.
1| Preheat the oven to 350 degrees. While the oven is preheating, bring a saucepan filled with 2 cups of water and a tablespoon of butter to a boil to prepare the noodles. Meanwhile, chop or shred the turkey and thaw the frozen vegetables.
2| After the noodles are done cooking, remove the saucepan from the heat and stir in the sour cream, poultry seasoning, salt, and black pepper. Fold the turkey and thawed peas and carrots into the noodle mixture. Transfer the mixture to a small casserole dish.
3| Bake at 350 for 20 minutes or until the casserole is heated through. Remove the casserole, sprinkle with sharp cheddar cheese, and return to the oven for 5 minutes or until the cheese is melted.
A few quick tips for best results:
- Be sure to keep a close eye on the noodles when they&rsquore cooking and stir often. It&rsquos easy to get distracted when you&rsquore trying to multi-task.
- Drain the frozen vegetables well after thawing so as not to water down the sauce.
- Add the sharp cheddar cheese at the end of the baking time so that the turkey and noodle layer maintains its integrity and the cheese is melty and gooey on top.
Knorr Pasta Sides as your base, add a different variety of veggies, or even try a breadcrumb topping instead of the sharp cheddar cheese (see my easy tuna casserole for an example).
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How to make Turkey Noodle Casserole:
I personally think the best part of this recipe is the egg noodles. There isn’t anything much better than egg noodles on this planet. I absolutely love them! Is that weird? They’re so good in a noodle casserole because they’re soft and easy to combine with other ingredients.
Bacon, mushrooms, onions and turkey are sauteed together (in the rendered bacon fat). Broth, cream and nutmeg create a delicious sauce to add to the vegetable- turkey mixture and combine with the cooked egg noodles. Then the turkey noodle casserole is transferred to a baking dish, topped with Gruyere cheese and breadcrumbs and broiled until melty and brown.
If you’re wondering what type of dish to bake this in, just use whatever dish you have. Eyeball the ingredients when you’re done preparing, and pull out the casserole dish in your cupboard that will work for you. Choose one that is safe to put under the broiler since that’s what you’ll be doing.
If casseroles are your thing, be sure to check out my casserole recipes. They’re wonderful comfort food!
Turkey Noodle Casserole
Casseroles are one of my favorite things to make and to eat. I remember as a kid my mom would always make casseroles and one of my favorites was tuna noodle casserole. Delicious tuna mixed with cream of mushroom, egg noodles, and peas. Oh, and cheese! My Turkey Noodle Casserole is my healthy take on the classic casserole dish. Delicious shredded turkey mixed with homemade cream of mushroom, peas, cheese, and egg noodles. This is a Weight Watcher friendly recipe and each serving is 6 SmartPoints.
Tuna Noodle Casserole is probably one of my favorite casseroles of all time…. Seriously! I’m pretty sure everyone grew up eating this dish and I love to hear other people’s variations of the classic casserole. My mom’s version has a layer of wavy potato chips and a nice coating of cheese on top, which let’s be honest, is the best part of the whole meal! You might have learned by now, that I love turning classic recipes into a healthy and unique version.
Instead of using tuna, for this recipe I use turkey tenderloins. I love cooking with turkey and turkey tenderloins are just like chicken breast. After they roast, you can shred them up just like shredded chicken! Another variation to the classic recipe is the canned cream of mushroom soup. I always prefer to make my own sauces and use as little preservatives as possible. Instead of canned cream of mushroom, my recipe calls for fresh baby bella mushrooms along with evaporated milk.
The recipe starts with turkey tenderloins. You can find these in the turkey section in the meat area of your grocery store. Turkey tenderloins look just like chicken breast. I love cooking with them because they are moist and full of delicious flavor! Just roast the tenderloins in a casserole dish at 325 for 1 hour. You could easily do this step way ahead of time (even during your Sunday meal prep)! Once the turkey has cooled, shred with two forks and set aside.
Heat a large skillet over medium heat and melt butter. Add diced baby bella mushrooms and sauté for about 8 minutes or so, until the mushrooms have sweat out all their liquid.
This recipe does not call for canned cream of mushroom, so you get to make your own sauce! To make the sauce, just add white whole wheat flour to the mushrooms, then slowly add evaporated milk and vegetable broth, whisking and stirring constantly to break up the clumps.
Add frozen peas and seasonings to the mushrooms and cook for a few minutes.
Next add the shredded turkey and sharp cheddar and cook for about 10 minutes to let the cheese melt.
Remove the skillet from heat and pour cooked whole grain egg noodles into the skillet and mix everything together!
The final step is to pour the mixture into a casserole dish and sprinkle the top with breadcrumbs and smoked paprika. Bake for 25 minutes and it’s ready to devour!
Not only is this recipe healthy, it’s so delicious. Once you try turkey instead of tuna… you won’t look back! The turkey cooked perfectly and it’s super tender. If you ask my husband, he’d tell you that he could totally eat the whole casserole in one night because IT’S THAT GOOD y’all! Healthy, full of flavor, and great to feed a crowd. Turkey Noodle Casserole is my healthy take on the classic casserole dish. Delicious shredded turkey mixed with homemade cream of mushroom, peas, cheese, and egg noodles. 6 Weight Watchers SmartPoints per serving!
I hope you enjoy these bites of flavor!
Watch this 60 second video to learn how to make Turkey Noodle Casserole:
If you struggle to make bacon perfectly, I've put together a short tutorial on How to Make Perfect Bacon - 3 Ways. Check it out! My preferred method is baking it in the oven.
And don't throw away that bacon grease! Bacon is expensive and the grease is great for making Scrambled Eggs, Grilled Cheese, Popcorn and even hash browns. It can keep up to 3 months if properly stored in the refrigerator.
An alternative to using chicken broth is Better Than Bouillon. I often use it when I don't have broth on-hand.
For more great recipes like this one, I suggest you check these recipes out:
Tasty Turkey Noodle Casserole
Soft egg noodles and lean turkey breast cutlets come together with peas, celery and corn in a savory sauce for this Tasty Turkey Noodle Casserole recipe—all for under 500 calories per serving.
(17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets
tablespoons butter or margarine, divided
ounces egg noodles, cooked and drained
cup frozen tiny peas, thawed
cup frozen corn kernels, thawed
teaspoons chipped fresh thyme
cup grated Parmesan cheese
Heat oven to 375ºF. In plastic bag, add flour. Cut cutlets into ¾-inch chunks add to bag, shaking to coat.
In large, deep non-stick skillet, melt 2 tablespoons butter over medium heat. Add onion and celery cook 5 minutes, stirring occasionally. Add turkey cook 5 minutes, stirring occasionally. Add chicken broth cook 2 minutes. Add half-and-half cream simmer, uncovered, 5 minutes or until sauce has thickened.
Stir in noodles, peas, corn and thyme. Transfer mixture to greased 9 x 13-inch baking dish. Melt remaining 1 tablespoon butter. Combine panko, cheese and melted butter sprinkle over top of casserole.
Bake 25 to 30 minutes or until crumbs are golden brown and mixture is bubbly.
How to serve?
More leftover turkey recipes:
Leftover Turkey Lasagna &ndash a healthier, lighter lasagna with cream cheese and cottage cheese, perfect to feed a crowd.
Vegetable Strudel with Turkey &ndash you can cook another festive meal using leftover turkey.
Turkey Fricassee &ndash our favorite way of using leftover turkey, this quick fricassee is creamy and comforting.
Turkey Risotto &ndash a creamy risotto with leftover turkey and Parmesan.
Turkey Noodle Casserole
I decided to make this for lunch for Baby Girl and I because we wanted something cheesy!
Also, I boiled some egg noodles and was trying to figure out what to cook and my daughter suggested a casserole, loaded with cheese.
I love simple dishes that pack a lot of flavor.
First, I started off by sauteing bell peppers, onions, and garlic.
Secondly, I added ground turkey and cooked it until it was well browned.
Lastly, add cheese, cream of mushroom soup, tomato sauce, sour cream and frozen peas and carrots.
I like to use hot tomato sauce, but if you can’t handle the heat regular tomato sauce would work.
Also, I like to make my cream of mushroom from scratch but you can used store bought if you’re in a rush.
Mix in the precooked egg noodles, place in a greased casserole dish and cover with more cheese.
Bake at 375 degrees for about 30-40 minutes until hot and bubbly.
I finished off the dish with green onions.
I love adding fresh green onions to my casserole dishes for a pop of color.
Hot, bubbly, and real cheesy. This dish had everything one needs in a comforting casserole.
Can you freeze turkey noodle casserole?
Yes. If you want to freeze this casserole, you totally can! There are a couple of ways to freeze turkey noodle casserole:
- First, if you don’t want the huge casserole all at once, I recommend cutting it in half. Only bake half of it. Put the other half in a separate casserole dish (we love disposable foil containers for this), wrap in a couple of layers of foil, and freeze up to 3 months. When ready to cook, defrost in your fridge overnight and bake as directed. Make sure to read our post on how to freeze casseroles, too.
- This recipe can also be doubled. Again, don’t bake the second batch. And freeze as described above.
- Finally, you can freeze turkey noodle casserole after baking it. Place any leftover and cooled turkey and noodle casserole and place in a freezer-safe dish. Wrap with 2 layers of foil. Label and date the foil using permanent marker. Freeze up to 3 months. Defrost overnight in the fridge and reheat in the oven or in the microwave with a little bit of milk mixed in.