Turkey Noodle Casserole

I’ve updated the 1980’s classic.  It’s noodle casserole, made better.  It’s more colorful, more delicious, and still delightfully creamy.  Spoiler alert: no canned soup here!


Like, oh my goodness!  I’m channeling the ’80’s today… like totally.   Do you remember the good ‘ole noodle casserole with boxed mac and cheese and cans of soup, or whatever was in it?  Barf!

I told the hubs that I was going to make turkey noodle casserole with some leftover roasted turkey breast that I had from Sunday dinner.  What he said was, Oh, ok.  But what he was really thinking was, Noodle casserole? No!!! Why would she make that? I hate creamy things and I really don’t like casserole.  Like seriously, I know we enjoy watching The Goldberg’s, but some things are better left in the ’80’s!  Gag me with a spoon!


I know what you’re thinking.  Yes, I can in fact read his mind.  And yes, his vocabulary is still stuck in the ’80’s.  I’m trying to break him of it.  Anyway, when I ‘heard’ him think that, I did my evil muhahaha laugh because I knew I was going to make something even he could not deny was delicious. Psych!


I’m here to tell you, I was right!  I totally surprised him with this casserole! While we were eating dinner, he actually saidOk, I have to admit I was not at all excited for this for dinner.  Casseroles are usually grody to the max, but this is amazing!  It’s like seriously the best casserole I’ve ever eaten.  Me *nods head with smirk* Really? I had no idea.  I’m glad you enjoyed it!  
  

Colorful Casserole!
Deliciously creamy!

 

Isn’t this the most colorful casserole you’ve ever seen?!  All those veggies? I love it!

The carrots and bell pepper add great texture to the dish.  Something that is usually lacking in an old-fashioned casserole. As for the carrots, make sure to dice the them pretty small, the size of peas.  To save time and effort, I don’t boil them ahead.  They cook just the right amount during the process; they get soft, but still have a little bite.  I used half and half.  I’m sure you could probably use milk, but it might not be quite as decadent.  If need be, you can make the casserole ahead and keep it in the refrigerator until baking.  In that case, I would wait to put the cracker crumbs on top until right before you put it in the oven so they don’t get soggy.  Since you’ll have to extend your baking time, you might also want to cover the casserole with foil at first and then pull it off during the last 15 min or so.  Here’s a fun idea… use little ramekins for individual servings.  It will cook faster and everyone will have their own special dish!

I can’t wait to make this again.  I think I’ll use chicken the next time.  A shredded rotisserie chicken or a couple of baked then diced chicken breasts would do just fine in this casserole!  Maybe I’ll even go nuts and add a dash of hot sauce!

 

 

Turkey Noodle Casserole

 

Perfectly colorful, perfectly delicious. Great for leftover turkey or chicken!

Ingredients

  • 2 cups
    leftover roasted turkey breast, diced
  • 1
    onion, finely diced
  • 2
    small carrots, finely diced (size of peas)
  • 1
    celery stalk, finely diced
  • 1
    red or yellow bell pepper, finely diced
  • 1/2 cup
    frozen peas
  • 16 oz
    egg noodles
  • 2 cups (8 oz)
    shredded cheddar-jack cheese
  • 1 (14.5 oz) can
    chicken broth
  • 2 cups (1 pint)
    half & half
  • 3 tablespoons
    butter
  • 3 tablespoons
    flour
  • salt & pepper, to taste
  • 1/2 teaspoon
    Italian seasoning
  • 1/2 sleeve
    ritz crackers, crushed
Directions:

Preheat oven to 425°.  In a large pot of salted boiling water, cook egg noodles for about 5 min until just cooked but still firm.  Drain noodles and set aside.  Meanwhile, finely dice onions, carrots, celery, and bell pepper.  (Pieces should be the size of peas.)  In a skillet over medium heat, melt the butter.  Add in the onions, carrots, and celery.  Season with salt, pepper, and Italian seasoning. Sauté until onions are tender, about 5 min.  Sprinkle in the flour.  Stir and cook for 2 min.  Slowly pour in the chicken broth, whisk until smooth. Then continue to whisk and add in the half & half.  Continue to cook until thick and bubbly, about 5 minutes.  Adjust seasonings with more salt and pepper.  Then stir in the bell pepper, peas, diced turkey, and cheese.  Toss with cooked egg noodles.  Pour into a greased 2.5 quart casserole dish or 9×13 pan.  Sprinkle top with crushed cracker crumbs.  Bake at 425° until top is golden and casserole is bubbly, 15-20 min if cooking right away, 45 min if made ahead and stored in refrigerator.Click here to print!

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