Cheesy Turkey Noodle Casserole
Cheesy Turkey Noodle Casserole is an excellent way to use leftover turkey. This is an updated version of the classic with no canned soup!
Servings: 6
Ingredients
- 12-16 oz egg noodles, cooked for two minutes less than package directions
- 2 tbsp butter
- 1 small yellow onion, diced
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp garlic powder
- ½ tsp dried thyme
- 6 tbsp all-purpose flour
- 3 cups chicken broth
- 1 cup milk (2% or whole)
- 1 cup sour cream
- 3 cups shredded cheddar cheese, divided
- 2 cups turkey (pre-cooked, chopped)
- parsley for garnish
Instructions
- Preheat oven to 350F.
- Begin by cooking the egg noodles for about 2 minutes less than package directions. They will continue to cook in the oven. Drain and set aside.
- Melt 2 tablespoons butter in a large skillet. Saute’ onions, celery and carrots until tender. About 7-10 minutes.
- Season vegetables with salt, black pepper, garlic powder and thyme.
- Sprinkle six tablespoons flour over the cooked vegetables, stir to combine and cook for an additional 2-3 minutes.
- Slowly whisk in 3 cups chicken broth and 1 cup milk.
- Simmer over medium heat until the mixture is bubbly and slightly thickened.
- Remove from heat and stir in sour cream and half of the shredded cheddar cheese (about 1 and 1/2 cups) and stir until well combined.
- Combine cooked chopped turkey (or chicken), cooked noodles, and vegetable/sauce.
- Pour into a lightly greased 9 x 13 inch casserole pan.
- Sprinkle with remaining 1 and 1/2 cups shredded cheddar cheese.
- Bake for 30 minutes until cheese is bubbly.