Description
This Turkey Noodle Casserole is the ultimate comfort food, perfect for transforming leftover turkey into a hearty, creamy masterpiece. Combining tender egg noodles with a rich, savory sauce and a crispy, golden breadcrumb topping, this dish is a warm hug in a bowl. It is an efficient, kid-friendly, and budget-conscious meal that brings the nostalgic spirit of traditional mid-century home cooking to your busy weeknight dinner table.
Ingredients
12 ounces wide egg noodles
2 cups cooked turkey, shredded or diced
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1/2 cup chicken broth
1 cup frozen peas and carrots, thawed
1 cup cheddar cheese, shredded
1/2 cup panko breadcrumbs
2 tablespoons butter, melted
1/2 teaspoon garlic powder
Salt and black pepper to taste
Instructions
Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
Cook the egg noodles according to package directions until al dente, then drain.
In a large mixing bowl, combine the condensed soup, sour cream, chicken broth, garlic powder, salt, and pepper.
Fold in the cooked noodles, shredded turkey, peas, carrots, and half of the shredded cheese.
Spread the mixture evenly into the prepared baking dish and top with the remaining cheese.
In a small bowl, mix the melted butter with the panko breadcrumbs and sprinkle over the top of the casserole.
Bake for 25 to 30 minutes until the sauce is bubbling and the top is golden brown.
Let the casserole rest for 5 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can easily substitute the turkey with rotisserie chicken if you don’t have leftovers on hand. Add a pinch of red pepper flakes if you prefer a slight kick.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 95mg