Turkey Casserole With Homemade Noodles

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.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• Noodles

• 1  cup flour
• 2  eggs
• 1  teaspoon salt

• Casserole

• 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

Directions

1. Mix together flour, eggs and salt to form a ball.
2. Let rest for about 30 minutes.
3. On a floured board roll out until dough is about 1/8 to 1/4 inch thick.
4. Using a pizza cutter, cut dough to desired noodle width.
5. Boil 4 quarts of water in a large pot.
6. Add noodles and boil for 10 minutes.
7. Drain noodles.
8. While you are waiting for noodles to cook, melt butter in large skillet.
9. Saute carrots, celery, onion and mushrooms until just soft.
10. In a bowl mix up chopped turkey, soups, milk, poultry seasoning, salt and pepper.
11. Grease 9x13 pan.
12. Put the veggies, noodles, 3/4 cup of each of the cheeses, and the soup mixture in the pan and stir in together.
13. Sprinkle with remaining 1/4 cup of each of the cheeses on top.
14. Bake at 350 F for 30 minutes.
15. Let sit for about 5 minutes.
16. I like to serve this with a nice crusty bread.