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Monday, November 10, 2014

Turkey Noodle Casserole


This casserole is sooo good. Warm, creamy, and the perfect comfort food. This would be a great casserole to use up that leftover turkey after Thanksgiving. Here it is....

  • 1  cup chopped small pieces turkey or chicken, cooked.
  • 8 oz. Wide Egg Noodles {1/2 bag}
  • 1 tablespoon Butter
  • 1 tablespoons Flour
  • 3/4 cup Milk
  • 3/4 cup Chicken Broth
  • 1/2 cup cubed Cheese
  • 1/4 cup chopped onion
  • 1 tsp. Garlic, minced
  • 3 drops of Hot Sauce (optional)
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Pepper
  • Fresh Parsley, chopped
For the topping:
  • 2 tablespoons butter; melted
  • 1/3 cup crushed crackers....I use townhouse type
  • 1/4 cup Grated Parmesan Cheese


1.Cook pasta according to package directions, set aside.
2. In a large skillet, melt butter and add onion and garlic. Cook until onions are soft, and translucent caramel color 
3. Add flour and whisk together and let it lightly brown.
4. Slowly add the milk and chicken broth. Cook on medium until bubbling and the mixture starts to thicken. Remove from heat.Add your cubed cheese.
5. Combine, mixture, chicken, cheese, and noodles in a large casserole dish; mix together well.
6. In a small bowl, combine the butter, cracker crumbs, and parmesan cheese. Stir to create a crumble. Sprinkle over noodles.
7. Cook at 350 degrees for 30 minutes or until the sides are bubbling and the topping is golden brown. Top with fresh parsley.
*Special note:You can add any canned or frozen veggies{ I like carrots corn, broccoli or peas} before baking for a great all in one dish!!!