Turkey Noodle Bake

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.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 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
•  pepper

Directions

1. Preheat oven to 375°F.
2. Spray a 2-quart casserole with non stick cooking spray & set aside.
3. Place a large pot on the stove with 4 quarts of water.
4. Bring to a boil, adding salt if you'd like.
5. Prepare noodles by mixing the flour, salt& eggs until a stiff dough forms, adding additional flour a tbsp at a time if too sticky.
6. Divide dough into 6 smaller balls.
7. Roll each ball between your hands until you have a 'thinner than a pencil' thickness.
8. Break off pieces into 1 to 1-1/2 inch lengths.
9. When all the noodles are prepared, place into the boiling water at once.
10. Cook the noodles at medium high heat for approx 20 minutes; drain.
11. Meanwhile, over medium heat, in a saucepan, combine 2 cups of the milk, and bouillon.
12. Combine remaining 1/2 cup of milk with the flour.
13. Mix until flour has dissolved, then immediately add it to the saucepan.
14. Stirring constantly, cook until mixture thickens to an Elmer's Glue consistency.
15. Add as much or as little pepper as you like, stir well.
16. In a large bowl, combine the drained noodles, milk mixture and all remaining ingredients (except the cheeses).
17. Stir until evenly blended.
18. Spoon mixture into the prepared casserole dish and top with cheeses.
19. Bake 25 to 35 minutes, or until hot and bubbly.
20. Allow to stand 5 minutes before serving.