Turkey Noodle Casserole

"Good comforting family food."
 
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Ready In:
45mins
Ingredients:
18
Serves:
4
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ingredients

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directions

  • In 2 qt saucepan, cook mushrooms with water and oil for 5 minutes.
  • Add onions and wine; cook for 1 minute.
  • Add flour and stir for 2 minutes.
  • Slowly add milk, broth, thyme, sage, and cream cheese; cook for 3 minutes.
  • Heat oven to 375°F.
  • In lg bowl, combine mushroom sauce, noodles, peas, Parmesan and turkey.
  • Spoon into a greased 3-quart casserole dish.
  • Top with breadcrumbs, sprinkle with salt and pepper.
  • Bake for 30 minutes, or until bubbly.

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Reviews

  1. We all loved this recipe!! So creamy and tasty. I did add a little more onions, salt and pepper. Delicious!!! Thanks Inez ; )
     
  2. I made this casserole for our November Food Fest at work. It smelled terrific while I was cooking it up; I had doubled the recipe since it mentioned 4 servings but doubling it made quite a awful lot! I made the recipe the night before and stored in the frig until the a.m., when I baked it before going to work. I used everything exactly as stated in the recipe; although I ended up cooking it twice as long because of the quantity and I used canned peas instead of frozen. I had thick-thick slices of oven browned turkey from the deli and cubed that. I think I'd cut them even smaller next time. I expected the sauce to be thicker -- maybe I need to check my proportions once again. But it cooked up really good, a little runnier than I expected. The final product looked yummy and tasted really good -- and the crowd seemed to like it as an alternative to the usual! I will save this one -- I imagine it's great for leftover turkey.
     
  3. MizzNezz, I'm only going to write a comment about this recipe because I changed it so much due to the fact that I made it with only a few of the ingredients on hand and also reduced the amount of liquid significantly. I began by melting 3 TBS of butter and combining it with the flour (in Step #3). I added almost an entire can of chicken broth, used only 1/2 cup of milk, about 1 tsp each snipped fresh thyme and sage, the cream cheese, and salt and pepper to taste. Then I combined the sauce with the turkey, noodles, peas, and parmesan cheese. I didn't use the bread crumbs, but instead covered with aluminum foil and baked in the oven for 35 minutes. My supper was a sure winner! Without the aid of your recipe I would not have served such a delightful supper tonight. Thank you again MizzNezz for yet another fabulous meal!
     
  4. Good recipe. I made some changes because it seemed like too much liquid. I decreased the milk to 1/2 cup and substituted 1/3 can cream of mushroom for the cream cheese, and used one can of mushroom pieces. It was tasty and a good way to use up leftover turkey. Thank you.
     
  5. I made this the other night for dinner and thought it was great. What a great way to use up leftover turkey. I didn't use any mushrooms because the kids don't like them and it still came out good. The top was nice and crispy-my favorite part. I will make this again when I have leftover turkey. Thanks MizzNezz!
     
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Tweaks

  1. Good recipe. I made some changes because it seemed like too much liquid. I decreased the milk to 1/2 cup and substituted 1/3 can cream of mushroom for the cream cheese, and used one can of mushroom pieces. It was tasty and a good way to use up leftover turkey. Thank you.
     

RECIPE SUBMITTED BY

After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
 
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