Leftover Turkey Casserole
Created by KittenCal on November 11, 2011
- Servings: 4
- Prep Time: 30m
- Cook Time: 20m
- Recipe #2360
Ingredients
- 1/2 pound sliced fresh mushrooms
- 1/2 cup chopped celery
- 4 garlic cloves, minced
- 1/4 teaspoon cayenne pepper (optional can use more)
- 1/2 teaspoon dried thyme (rubbed)
- 4 tablespoons butter (divided, 2 tablespoons melted)
- 2 tablespoons cornstarch
- 1 to 2 teaspoons chicken bouillion granules
- 2 cups whole milk (or half and half cream)
- 300 grams cooked turkey (2 1/2 cups cubed)
- 200 grams dry egg noodles (about half of a 375 gram package)
- 1/4 cup chicken broth
- 1/2 teaspoon seasoned salt (or to taste)
- 1/4 teaspoon fresh ground black pepper (or to taste)
- 1/2 cup bread crumbs (dry)
How to Make
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Step 1: In a large skillet melt 2 tablespoons of butter, add in mushrooms and celery, garlic, thyme and cayenne, saute for about 3 minutes or until softened.
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Step 2: In a bowl combine the cornstarch and milk or light cream and bouillion granules until smooth, then stir into mushroom mixture; bring to a simmer over medium heat, stirring constantly, then simmer for 1-2 minutes or until thickened.
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Step 3: Stir in the cooked turkey, cooked noodles, broth, seasoned salt and pepper; mix until well combined and heated through.
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Step 4: Pour into a greased 2-quart baking dish.
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Step 5: Mix the remaining 2 tablespoons of melted butter with breadcrumbs; sprinkle over casserole.
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Step 6: Bake, uncovered in a preheated 375 degree F oven for 20-25 minutes or until heated through.
Nutritional Facts
- Serving Size: 1 (288.6 g)
- Calories 420.7
- Total Fat - 18.1 g
- Saturated Fat - 10.3 g
- Cholesterol - 86.2 mg
- Sodium - 1228.7 mg
- Total Carbohydrate - 52.7 g
- Dietary Fiber - 4.3 g
- Sugars - 9.5 g
- Protein - 12.2 g
- Calcium - 231.6 mg
- Iron - 2.6 mg
- Vitamin C - 9.1 mg
- Thiamin - 0.7 mg