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Turkey Noodle Casserole
Turkey Noodle Casserole
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Curry-spiced turkey noodle casserole, perfect for post-holiday leftovers!
Ingredients:
  • 1 (12 ounce) package egg noodles
  • 1 (10 ounce) package frozen peas, thawed
  • 2 tablespoons salted butter
  • 1 (8 ounce) package sliced mushrooms
  • 0.5 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1.25 cups leftover turkey gravy
  • 0.5 teaspoon curry powder
  • 0.5 teaspoon poultry seasoning
  • salt to taste
  • 1 cup shredded Cheddar cheese
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously butter a 2 1/2-quart baking dish.
  • Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles until al dente, about 7 to 9 minutes. Drain.
  • Simultaneously, melt butter in a saucepan over medium heat, then saute mushrooms, onion, and garlic until tender, about 5 to 7 minutes. Add condensed soup, leftover gravy, milk, curry powder, poultry seasoning, and salt. Stir and cook until well blended and hot, for about 5 minutes.
  • Toss together egg noodles, turkey, and peas in the baking dish. Drizzle with the warm soup mixture and top with a generous sprinkle of Cheddar cheese.
  • Bake in the oven until deliciously hot and bubbly, around 25 to 30 minutes.

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