EASY TURKEY CASSEROLE

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This turkey casserole is made with diced leftover turkey, egg noodles and vegetables, all tossed in a creamy cheesy sauce and baked to perfection. A quick and easy dinner that’s perfect for repurposing holiday leftovers!

I generally make a monster turkey for Thanksgiving with the goal that I additional items close by for dishes like smooth turkey salad, generous turkey soup and this fantastic turkey goulash.

A spoon presenting a piece of messy turkey goulash.

Consistently on the day subsequent to Thanksgiving, I make a turkey goulash. My entire family partakes in this blend of pasta, velvety sauce and veggies, and I love the way straightforward it is to make.

TIPS FOR THE PERFECT DISH

  • You can use any blend of frozen vegetables that you like. I typically go for a combination of carrots and peas, but there are other varieties that incorporate other veggies such as corn, green beans, onions and peppers.
  • Yes, this recipe contains cream of chicken soup. I know that some people have issues with cream soups, but the convenience can’t be beat and they add a lot of flavor. I use the heart healthy style here which is lower in fat and doesn’t contain MSG.
  • Turkey casserole will stay fresh in the refrigerator for up to 3 days. You can reheat individual portions in the microwave, or cover the dish and reheat the whole thing in the oven at 325 degrees F for 30 minutes.
  • Skip the store bought shredded cheese and grate your own instead. The bagged cheeses often contain preservatives and anti caking agents and just don’t melt as nicely as freshly grated cheese.
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This turkey casserole is made with diced leftover turkey, egg noodles and vegetables, all tossed in a creamy cheesy sauce and baked to perfection. A quick and easy dinner that’s perfect for repurposing holiday leftovers!

Course Main
Cuisine American
Keyword turkey casserole
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 454kcal

INGREDIENTS

  • 12 ounces egg noodles uncooked
  • 4 cups chopped cooked turkey
  • 2 10 ounce cans cream of chicken soup
  • 1 cup milk
  • 2 1/2 cups shredded cheddar cheese divided use
  • 1 1/2 cups frozen peas and carrots or frozen mixed vegetables
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons parsley chopped
  • cooking spray

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F. Coat a 9″x13″ pan with cooking spray.
  2. Cook the egg noodles in salted water according to package directions.
  3. In a large bowl, combine the noodles, turkey, cream of chicken soup, milk, 1 cup of cheese, peas and carrots, garlic powder, onion powder, salt and pepper.
  4. Place the turkey and noodle mixture in the prepared dish and sprinkle the remaining 1 1/2 cups of cheese over the top.
  5. Cover the dish with foil. Bake for 25 minutes or until heated through. Uncover and bake for an additional 10 minutes or until cheese is melted. Sprinkle with parsley and serve.
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NUTRITION

Calories: 454kcal | Carbohydrates: 42g | Protein: 43g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 150mg | Sodium: 518mg | Potassium: 449mg | Fiber: 1g | Sugar: 3g | Vitamin A: 310IU | Calcium: 216mg | Iron: 2.2mg

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