Turkey Casserole
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
693 kcal
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Course
Main Course
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Cuisine
American
Turkey Casserole
Description
This Turkey Casserole begins with cooking egg noodles and preparing buttered breadcrumbs separately. Mushrooms, onions, and garlic are sautéed in butter until soft, then combined with flour to create a roux. Milk is gradually added, cooking until thickened into a creamy sauce, flavored with dried basil, salt, and pepper. Sharp cheddar cheese is melted into the sauce before stirring in cooked turkey, peas, and the noodles.
The mixture is transferred to a casserole dish, topped with remaining cheddar cheese and the buttered breadcrumb mixture for a crunchy crust when baked. The casserole bakes at a high temperature until the topping is golden. This results in a creamy interior with tender noodles, savory turkey, and a crisp topping. The flavors are mild but layered, with fresh parsley garnish adding brightness.
The casserole is practical for using cooked turkey and offers flexibility for pasta choice or substitutions like rice. Baking melds flavors and textures, creating a familiar and satisfying dish for family meals. Preparation tips include using fresh shredded cheese for better melting and ensuring a large pot to avoid overcrowding during mixing.
Ingredients
- 8 ounces egg noodles uncooked (227g)
- ¾ cup breadcrumbs 84g
- 6 tablespoons butter divided (85g, unsalted
- 1 onion diced, (263g)
- 8 ounces mushroom 227g, sliced
- 3 garlic minced, cloves
- ¼ cup all-purpose flour (30g)
- 4 cups milk (960mL)
- 1 teaspoon basil dried
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- 2 cups cheddar cheese divided (168g, shredded
- 1 pound turkey 450g, cooked, chopped
- 1 cup peas 170g, frozen
- 2 tablespoons parsley chopped, fresh
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.
Notes
- Use a large pot to mix ingredients before transferring to the casserole dish for easier handling.
- While olive oil can be used to sauté the vegetables, butter is recommended for mixing with breadcrumbs for the topping.
- Freshly shredded cheddar melts better than pre-shredded, which contains anti-clumping agents.
- Substitute egg noodles with short pasta shapes like penne or rotini as preferred.
- Don’t worry if the mixture is quite saucy before baking; the noodles absorb liquid as the casserole cooks.
- You can replace noodles with cooked long-grain or brown rice, cooking until just tender to avoid mushiness in the bake.
- Enhance the dish with fried sage leaves crumbled into the casserole and reserve some for garnish for a flavorful autumn touch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 693 kcal
% Daily Value*
| Calories | 693kcal | 35% |
| Carbohydrates | 56g | 19% |
| Protein | 42g | 84% |
| Fat | 34g | 52% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 170mg | 57% |
| Sodium | 898mg | 37% |
| Potassium | 804mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 1337IU | 27% |
| Vitamin C | 14mg | 16% |
| Calcium | 537mg | 54% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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