Turkey Noodle Casserole
The best way to use up leftover turkey and veggies from the holidays is with this Turkey Noodle Casserole!
Foto: Spend With Pennies
Ingredients
- ⅓ cup butter
- 1 small onion (diced)
- 2 cloves garlic (minced)
- ⅓ cup all-purpose flour
- ¾ teaspoon poultry seasoning
- ½ teaspoon dried thyme leaves
- 3 cups chicken broth
- 1 ½ cups light cream (or half and half)
- 1 ½ teaspoons dried parsley (or 1 tablespoon fresh)
- ½ teaspoon Kosher salt ( or more to taste)
- ¼ teaspoon black pepper
- 3 cup frozen mixed vegetables (thawed, see notes for fresh vegetables)
- 2 cups cooked chopped turkey (or chicken)
- 12 ounces medium pasta (such as rotini or penne)
- ¼ cup melted butter
- ½ cup seasoned bread crumbs
Steps
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Preheat the oven to 375°F. Grease a 9x13 or 3-quart casserole dish and set aside.
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In a medium saucepan over medium heat, melt butter. Add diced onion, minced garlic, and seasonings and cook until softened, about 4-5 minutes.
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Add flour and cook for 1 minute.
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Slowly stir in chicken broth and cream or evaporated milk until the mixture is smooth. The mixture will be very thick at first.
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Bring the sauce to a boil while stirring over medium heat. Let boil for 1 minute, then remove from heat and stir in salt, pepper, and parsley.
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Meanwhile, bring a large pot of salted water to a boil. Cook pasta 1 minute less than directed on the package. Drain well.
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Combine cooked pasta, thawed vegetables, cubed turkey or chicken, and sauce in the prepared casserole dish.
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In a separate bowl, mix together melted butter and seasoned breadcrumbs, then sprinkle over the casserole.
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Bake for 25-30 minutes, or until bubbly and the topping is browned.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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