Flip leftovers into a comfortable turkey noodle casserole that the entire circle of relatives will love!
This noodle casserole has filled with mushy veggies, turkey, and pasta baked in a easy homey sauce. It’s all baked underneath buttery bread crumbs
That is the very best recipe to include leftovers so not anything is going to waste!
A Comfy Leftover Turkey Casserole
- A comforting and scrumptious casserole with easy home made taste
- Very best for the use of up leftover turkey, greens, and even gravy.
- Flexible, hearty, and budget-friendly.
- This casserole can also be made forward of time for a very easy dinner.
Components for Turkey Noodle Casserole
This elementary casserole is just turkey, veggies, and pasta cooked in a easy home made sauce.
Turkey: Use leftover turkey or use rotisserie hen. Leftover ham is any other nice variation on this recipe.
Greens: This turkey noodle casserole is so flexible. Use both frozen blended greens or veggies out of your crisper drawer (see recipe notes for contemporary greens).
Pasta: Any medium form can be utilized on this recipe. Take a look at penne or rotini, and you’ll want to prepare dinner it al dente (company) so it doesn’t overcook within the oven.
Sauce: The sauce underneath is an easy cream sauce, nearly paying homage to hen pot pie sauce. You’ll be able to change it out for cream of mushroom, hen, or celery soup or a jar of Alfredo sauce. Remember to upload the poultry seasoning; it provides nice taste.
The way to Make Turkey Noodle Casserole
- Make the sauce in keeping with the recipe underneath.
- Cook dinner noodles in a pot of salted water and upload the carrots and celery, drain smartly.
- Position cooked noodles in a ready casserole dish with carrots, celery, corn, turkey, and sauce.
- Sprinkle the topping over the casserole and bake till browned and bubbly.
Collect turkey noodle casserole as much as 1 day forward, however go away off the topping and refrigerate in a single day.
Take away the casserole from the refrigerator a minimum of Half-hour sooner than baking and sprinkle with the topping. Upload an additional 5-7 mins baking time.
- This casserole tastes even higher tomorrow when all of the flavors have mixed much more!
- Retailer leftover turkey noodle casserole lined within the fridge for as much as 4 days.
- Reheat within the oven or in microwave.
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Turkey Noodle Casserole
One of the simplest ways to make use of up leftover turkey and veggies from the vacations is with this Turkey Noodle Casserole!
Creamy Sauce (see notes for shortcut)
Preheat the oven to 375°F. Grease a 9×13 or 3-quart casserole dish and put aside.
In a medium saucepan over medium warmth, soften butter. Upload diced onion, minced garlic, and seasonings and prepare dinner till softened, about 4-5 mins.
Upload flour and prepare dinner for 1 minute.
Slowly stir in hen broth and evaporated milk, till the mix is easy. The combination might be very thick in the beginning.
Deliver the sauce to a boil whilst stirring over medium warmth. Let boil for 1 minute, then take away from warmth and stir in salt, pepper, and parsley.
In the meantime, deliver a big pot of salted water to a boil. Cook dinner pasta 1 minute lower than directed at the package deal. Drain smartly.
Mix cooked pasta, thawed greens, cubed turkey or hen, and sauce within the ready casserole dish.
In a separate bowl, combine in combination melted butter and seasoned breadcrumbs, then sprinkle over the casserole.
Bake for 25-Half-hour, or till bubbly and the topping is browned.
Cheese: 1 ½ cups of shredded cheese like cheddar can also be added to the sauce.
To make use of contemporary greens: Recent greens can be utilized rather than frozen blended greens. I might recommend 3 chopped carrots, 2 ribs of celery, and 1 cup of corn (despite the fact that any aggregate will paintings). Upload the contemporary greens to the boiling pasta water for the closing 4 mins in step 7 or steam the greens till mushy.
Retailer leftover casserole lined within the refrigerator for as much as 4 days. Reheat within the oven or within the microwave till heated via.
Energy: 519 | Carbohydrates: 61g | Protein: 21g | Fats: 22g | Saturated Fats: 12g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 6g | Trans Fats: 1g | Ldl cholesterol: 80mg | Sodium: 925mg | Potassium: 580mg | Fiber: 4g | Sugar: 10g | Diet A: 4018IU | Diet C: 6mg | Calcium: 199mg | Iron: 2mg
Vitamin knowledge supplied is an estimate and can range in line with cooking strategies and types of substances used.
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