Description
A delicious and creamy turkey noodle casserole that combines tender egg noodles, shredded turkey, and a rich sauce, topped with cheese and breadcrumbs.
Ingredients
Scale
- 8 ounces of egg noodles
- 2 tablespoons of olive oil
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 2 cups of shredded cooked turkey
- 1 cup of frozen peas
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup of sour cream
- 1 teaspoon of dried thyme
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 1 cup of shredded cheddar cheese
- ½ cup of breadcrumbs
Instructions
- Preheat your oven to 350°F.
- Cook the egg noodles in a large pot of salted water until they are just tender, then drain and set aside.
- In a skillet, warm the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes.
- Add the minced garlic and sauté for another minute until fragrant.
- In a large bowl, mix together the drained noodles, sautéed onion and garlic, shredded turkey, frozen peas, cream of mushroom soup, sour cream, thyme, salt, and black pepper until evenly coated.
- Pour the mixture into a greased 9×13 inch baking dish, spreading it out evenly.
- Top with shredded cheddar cheese and sprinkle breadcrumbs over the cheese layer.
- Bake the casserole for 25-30 minutes, or until hot and bubbly, and the top is golden brown.
- Allow to rest for about 5 minutes before serving.
Notes
- For a twist, consider using whole wheat noodles instead of egg noodles.
- Add diced bell peppers or carrots for added nutrition and flavor.
- For a crunchier topping, place the casserole under the broiler for an extra 2-3 minutes after baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg