Creamy Turkey or Chicken-Mushroom Noodle Casserole

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 8
    ounces dry medium egg noodles
  • 1
    (10 3/4 ounce) can cream of mushroom soup, undiluted
  • 1
    (10 3/4 ounce) can cream of chicken soup, undiluted
  • 2
    tablespoons melted butter
  • 12
    teaspoon garlic powder (can use more)
  • 1
    pinch cayenne pepper (optional or adjust to taste)
  • 12
    cup shredded cheddar cheese
  • 1
    (10 ounce) can sliced mushrooms, well drained (squeeze out excess moisture with hands)
  • 1
    small onion, finely chopped (you may omit if desired)
  • 1
    celery rib, finely diced
  • 4
    cups cooked cubed turkey (or chicken, can use more or less)
  • 14
    teaspoon fresh ground black pepper (or to taste)
  • TOPPING
  • 1 12
    cups crushed unsalted butter-flavored crackers (such as Ritz crackers)
  • 14
    cup melted butter
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DIRECTIONS

  • Grease a 2-quart casserole dish (can use an 11 x 7-inch baking pan).
  • In a bowl combine both soups with sour cream, melted butter, garlic powder and cayenne pepper; whisk until smooth.
  • Mix in cheddar cheese, mushrooms, onion, celery, cubed turkey and black pepper; set aside.
  • Cook the egg noodles in boiling water until tender; drain transfer to the bowl with with soup mixture; toss to combine.
  • Transfer/spread to the prepared baking dish (at this point you may cover and refrigerate for up to 24 hours, remove from refrigerator 30 minutes prior to baking).
  • In a small bowl combine the crushed cracker crumbs with melted butter, then sprinkle evenly on top of the casserole.
  • Bake in a preheated 350 degree F oven for 30 minutes or until bubbly and browned on top.
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