Turkey Noodle Bake
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
-
For fresh noodles
- 236.59 ml flour
- 2 eggs
- 4.92 ml salt
-
For the rest
- fresh noodles
- 591.47 ml milk
- 44.37 ml flour
- 14.79 ml chicken bouillon granule (or 3 cubes, crushed)
- 118.29 ml sour cream
- 473.18 ml turkey, cooked &cubed
- 473.18 ml frozen mixed vegetables, thawed
- 118.29 ml cheddar cheese, shredded
- 118.29 ml monterey jack cheese, shredded
- pepper
directions
- 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.
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