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) or cooked chicken
- parsley for garnish
Instructions
- Preheat oven to 350F and lightly grease a 9x13 inch casserole dish.
- Cook the egg noodles: boil according to package directions but drain them 2 minutes early so that they don't get too soft. Set aside.
- Cook the vegetables: In a large skillet, melt the butter over medium heat. Add the onion, celery and carrots. Cook for 7-10 minutes or until the vegetables are tender.
- Season and add flour: stir in the salt, pepper, garlic powder and thyme. Sprinkle the flour over the vegetables and stir well. Cook for 2-3 minutes to remove the raw flour taste.
- Add liquids and thicken: slowly whisk in the chicken broth and milk. Bring to a gentle simmer and cook until the mixture thickens and becomes bubbly.
- Make it creamy: remove the skillet from the heat. Stir in the sour cream and 1 ½ cups cheddar cheese until smooth and melted.
- Combine everything: in your skillet (if large enough) or in a large bowl, combine everything: mix together the cooked noodles, chopped turkey, and the creamy vegetable sauce.
- Assemble the casserole: transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 ½ cups of cheddar cheese evenly over the top.
- Bake: bake for 30 minutes or until the casserole is hot and the cheese is melted and bubbly.
- Serve: let it rest for a few minutes, then garnish with parsley (optional) and serve.