Recipe by Diane C
This recipe became the answer to my Thanksgiving leftovers. I created it in my kitchen a couple of years ago after I had purchased a too-large turkey. When my 4 year old son (a very picky eater) asked me if I could make this for him everyday, I knew I had done something right! You can use any type of milk (fat free, whole, 1 or 2%), and any type of sour cream you like. This recipe is best with home made noodles (recipe below). Also, if you have any leftover gravy, you can blend a 1/4 to a 1/2 cup when you combine all ingredients.
Top Review by ElaineAnn
WOW! Yummy comfort food. I love homemade noodles, and the only change I made was subbing frozen peas for the mixed veggies and I used leftover recipe #134020 . This is the kind of meal that makes me feel like a kid again. Thanks Diane! Made for My3Chefs Nov '09.
For fresh noodles
- 1 cup flour
- 2 eggs
- 1 teaspoon salt
For the rest
- fresh noodles
- 2 1⁄2 cups milk
- 3 tablespoons flour
- 1 tablespoon chicken bouillon granule (or 3 cubes, crushed)
- 1⁄2 cup sour cream
- 2 cups turkey, cooked &cubed
- 2 cups frozen mixed vegetables, thawed
- 1⁄2 cup cheddar cheese, shredded
- 1⁄2 cup monterey jack cheese, shredded
Directions See How It's Made
- Preheat oven to 375°F.
- Spray a 2-quart casserole with non stick cooking spray & set aside.
- Place a large pot on the stove with 4 quarts of water.
- Bring to a boil, adding salt if you'd like.
- Prepare noodles by mixing the flour, salt& eggs until a stiff dough forms, adding additional flour a tbsp at a time if too sticky.
- Divide dough into 6 smaller balls.
- Roll each ball between your hands until you have a 'thinner than a pencil' thickness.
- Break off pieces into 1 to 1-1/2 inch lengths.
- When all the noodles are prepared, place into the boiling water at once.
- Cook the noodles at medium high heat for approx 20 minutes; drain.
- Meanwhile, over medium heat, in a saucepan, combine 2 cups of the milk, and bouillon.
- Combine remaining 1/2 cup of milk with the flour.
- Mix until flour has dissolved, then immediately add it to the saucepan.
- Stirring constantly, cook until mixture thickens to an Elmer's Glue consistency.
- Add as much or as little pepper as you like, stir well.
- In a large bowl, combine the drained noodles, milk mixture and all remaining ingredients (except the cheeses).
- Stir until evenly blended.
- Spoon mixture into the prepared casserole dish and top with cheeses.
- Bake 25 to 35 minutes, or until hot and bubbly.
- Allow to stand 5 minutes before serving.