Flip leftovers into a comfy turkey noodle casserole that the entire household will love!
This noodle casserole has full of tender veggies, turkey, and pasta baked in a easy homey sauce. It’s all baked beneath buttery bread crumbs.
That is the right recipe to include leftovers so nothing goes to waste!
A Cozy Leftover Turkey Casserole
- A comforting and scrumptious casserole with easy selfmade taste
- Good for utilizing up leftover turkey, greens, and even gravy.
- Versatile, hearty, and budget-friendly.
- This casserole may be made forward of time for a straightforward dinner.
Elements for Turkey Noodle Casserole
This fundamental casserole is just turkey, veggies, and pasta cooked in a easy selfmade sauce.
Turkey: Use leftover turkey or use rotisserie chicken. Leftover ham is one other nice variation on this recipe.
Greens: This turkey noodle casserole is so versatile. Use both frozen blended greens or veggies out of your crisper drawer (see recipe notes for recent greens).
Pasta: Any medium form can be utilized on this recipe. Attempt penne or rotini, and remember to cook dinner it al dente (agency) so it doesn’t overcook within the oven.
Sauce: The sauce beneath is a quite simple cream sauce, nearly harking back to chicken pot pie sauce. You may swap it out for cream of mushroom, hen, or celery soup or a jar of Alfredo sauce. Make sure you add the poultry seasoning; it provides nice taste.
The best way to Make Turkey Noodle Casserole
- Make the sauce per the recipe beneath.
- Prepare dinner noodles in a pot of salted water and add the carrots and celery, drain nicely.
- Place 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.
Assemble 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 fridge for a minimum of Half-hour earlier than baking and sprinkle with the topping. Add an additional 5-7 minutes of baking time.
- This casserole tastes even higher the following day when all of the flavors have blended much more!
- Retailer leftover turkey noodle casserole coated within the fridge for as much as 4 days.
- Reheat within the oven or within the 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. Add diced onion, minced garlic, and seasonings and cook dinner till softened, about 4-5 minutes.
Add flour and cook dinner for 1 minute.
Slowly stir in hen broth and evaporated milk, till the combination is easy. The combination will probably be very thick at first.
Convey the sauce to a boil whereas stirring over medium warmth. Let boil for 1 minute, then take away from warmth and stir in salt, pepper, and parsley.
In the meantime, carry a big pot of salted water to a boil. Prepare dinner pasta 1 minute lower than directed on the package deal. Drain nicely.
Mix cooked pasta, thawed greens, cubed turkey or hen, and sauce within the ready casserole dish.
In a separate bowl, combine collectively 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 may be added to the sauce.
To make use of recent greens: Contemporary greens can be utilized instead of frozen blended greens. I’d recommend 3 chopped carrots, 2 ribs of celery, and 1 cup of corn (though any mixture will work). Add the recent greens to the boiling pasta water for the final 4 minutes in step 7 or steam the greens till tender.
Retailer leftover casserole coated within the fridge for as much as 4 days. Reheat within the oven or within the microwave till heated by means of.
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 | Vitamin A: 4018IU | Vitamin C: 6mg | Calcium: 199mg | Iron: 2mg
Vitamin data supplied is an estimate and can range based mostly on cooking strategies and types of substances used.
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