Turkey Casserole

Use up turkey leftovers and try this easy turkey casserole recipe! It’s so satisfying, hearty, and comforting.

Ingredients

▢8 ounces egg noodles uncooked (227g)

▢¾ cup breadcrumb (84g)

▢6 tablespoons unsalted butter divided (85g)

▢1 onion diced, (263g)

▢8 ounces sliced mushrooms (227g)

▢3 garlic cloves minced

▢¼ cup all-purpose flour (30g)

▢4 cups milk (960mL)

▢1 teaspoon dried basil

▢1 teaspoon salt

▢½ teaspoon ground black pepper

▢2 cups shredded cheddar cheese divided (168g)

▢1 pound cooked chopped turkey (450g)

▢1 cup frozen peas (170g)

▢2 tablespoons chopped fresh parsley

Instructions

Preheat oven to 425°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray.

Cook the noodles in salted water according to the package directions. Drain well and set aside.

Melt 3 tablespoons of butter in a small bowl in the microwave in 20-second intervals. Add the breadcrumbs and stir until well coated.

In a large pot over medium-high heat, melt the remaining 3 tablespoons of butter. Add the onion, mushrooms, and garlic and cook until softened, about 6 minutes. Add the flour and cook, stirring constantly, for 1 minute. Gradually stir in the milk. Add the basil, salt, and pepper. Bring to a boil and cook, stirring frequently, until thickened, about 5 minutes. Remove from the heat and stir in 1½ cups of cheese until melted. Add the noodles, turkey, and peas. Stir until well combined.

Transfer the mixture to the prepared casserole dish. Sprinkle with the remaining ½ cup of cheese and top with the buttered breadcrumbs.

Bake for 15 to 20 minutes or until the topping is golden and the filing is bubbly. Garnish with chopped parsley before serving, if desired.