Turkey Noodle Casserole
User Reviews
5
Turkey Noodle Casserole
Description
This casserole uses a white sauce formed by cooking butter with diced onion and garlic, thickening it with flour, then gradually stirring in chicken broth and cream to create a smooth, seasoned base. Cooked rotini or penne pasta and thawed mixed vegetables join the sauce along with cooked turkey or chicken. The mixture is transferred to a casserole dish and topped with melted butter combined with seasoned breadcrumbs to provide a crunchy golden crust after baking.
The creamy sauce coats the pasta and vegetables evenly, while poultry seasoning, thyme, salt, pepper, and parsley add herbal and savory notes. This casserole is suitable for a main meal that repurposes leftover turkey or chicken and uses accessible pantry staples.
Serving alongside a simple salad or steamed vegetables complements the rich casserole. The topping adds a pleasant contrast to the creamy filling, and the dish reheats well.
For a shortcut, jarred Alfredo sauce can replace the homemade sauce with added seasonings. Fresh vegetables may be used in place of frozen by adding them to the boiling pasta water or steaming separately. Cheese can be incorporated in the sauce to boost flavor.
Ingredients
Creamy Sauce (see notes for shortcut)
- ⅓ cup butter
- 1 small onion diced
- 2 cloves garlic minced
- ⅓ cup all-purpose flour
- ¾ teaspoon poultry seasoning
- ½ teaspoon thyme dried leaves
- 3 cups chicken broth
- 1 ½ cups light cream or half and half
- 1 ½ teaspoons parsley or 1 tablespoon fresh, dried
- ½ teaspoon kosher salt or more to taste
- ¼ teaspoon black pepper
Casserole
- 3 cup mixed vegetables thawed, see notes for fresh vegetables, frozen
- 2 cups turkey or chicken, cooked, chopped
- 12 ounces pasta such as rotini or penne, medium size
Topping
- ¼ cup butter melted
- ½ cup seasoned bread crumbs
Instructions
- Preheat the oven to 375°F. Grease a 9x13 or 3-quart casserole dish and set aside.
- In a medium saucepan over medium heat, melt butter. Add diced onion, minced garlic, and seasonings and cook until softened, about 4-5 minutes.
- Add flour and cook for 1 minute.
- Slowly stir in chicken broth and cream or evaporated milk until the mixture is smooth. The mixture will be very thick at first.
- 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.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta 1 minute less than directed on the package. Drain well.
- Combine cooked pasta, thawed vegetables, cubed turkey or chicken, and sauce in the prepared casserole dish.
- In a separate bowl, mix together melted butter and seasoned breadcrumbs, then sprinkle over the casserole.
- Bake for 25-30 minutes, or until bubbly and the topping is browned.
Notes
- For a shortcut, use jarred Alfredo sauce and add seasonings to taste in place of homemade sauce.
- Cream can be substituted with evaporated milk for the sauce.
- Add 1½ cups shredded cheese like cheddar into the sauce for extra richness if desired.
- Fresh vegetables such as chopped carrots, celery, and corn can replace frozen; cook them with pasta water or steam until tender.
- Store leftovers covered in the refrigerator for up to 4 days and reheat in oven or microwave until hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Calories | 519 | 26% |
| Carbohydrates | 61g | 20% |
| Protein | 21g | 42% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 80mg | 27% |
| Sodium | 925mg | 39% |
| Potassium | 580mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 4018IU | 80% |
| Vitamin C | 6mg | 7% |
| Calcium | 199mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
