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Prep 45 mins
Cook 30 mins
I got a free already defrosted turkey from work, so I had to cook it. Earl(the toddler sized turkey 23 pounder) was alot of meat for a mear family of 3. I needed to come up with a yummy recipe that my picky boys would eat. I looked through several recipes here and nothing really suited what I had on hand, so I created this from a little of this and a little of that ingrediants. I hope you enjoy it as much as we did.
- 1 cup flour
- 2 eggs
- 1 teaspoon salt
- 1 (10 ounce) can cream of chicken soup
- 1 (10 ounce) can cream of mushroom soup
- 1 cup milk
- 1 cup sliced carrot
- 3 stalks celery, sliced
- 1 cup sliced mushrooms
- 1 small onion, chopped
- 2 cups cooked turkey, chopped
- 1 cup monterey jack cheese
- 1 cup cheddar cheese
- 1⁄4 cup butter
- 1 teaspoon poultry seasoning
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- Mix together flour, eggs and salt to form a ball.
- Let rest for about 30 minutes.
- On a floured board roll out until dough is about 1/8 to 1/4 inch thick.
- Using a pizza cutter, cut dough to desired noodle width.
- Boil 4 quarts of water in a large pot.
- Add noodles and boil for 10 minutes.
- Drain noodles.
- While you are waiting for noodles to cook, melt butter in large skillet.
- Saute carrots, celery, onion and mushrooms until just soft.
- In a bowl mix up soups, milk, poultry seasoning, salt and pepper.
- Grease 9x13 pan.
- Put the veggies, noodles, 3/4 cup of each of the cheeses, and the soup mixture in the pan and stir in together.
- Sprinkle with remaining 1/4 cup of each of the cheeses on top.
- Bake at 350 F for 30 minutes.
- Let sit for about 5 minutes.
- I like to serve this with a nice crusty bread.
This casserole is a very good way to use up your white meat from the turkey, nice and moist. It was very tasty and I will definately make it again. Presentation was beautiful-I'd serve it to guests.