Chef John's Turkey Noodle Casserole

This delicious turkey noodle casserole is rich, creamy, and perfectly spiced to make great use of leftover Thanksgiving turkey for a cozy meal!

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 457 Calories

Ingredients

• 3 tablespoons butter
• 1 teaspoon salt, or to taste
• 1 teaspoon garam masala
• 1 teaspoon dried tarragon
• 1 cup shredded pepperjack cheese
• 1 (10 ounce) can condensed cream of mushroom soup
• 3 tablespoons flour
• 12 ounces egg noodles
• 3 cups cubed skinless cooked turkey
• 5 ounces crushed potato chips
• 0.25 cup chopped green onions
• 0.5 cup diced green bell pepper
• 0.5 cup diced red bell pepper
• 3.5 cups cold milk

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until almost cooked through and still firm to the bite, about 4 minutes. Drain.

Step 3

Melt butter in a large saucepan over medium heat. Whisk in flour; cook, stirring, until mixture is light golden, about 3 minutes.

Step 4

Pour milk into butter and flour mixture, whisking constantly. Stir in cream of mushroom soup, red bell pepper, green bell pepper, green onions, garam masala, and dried tarragon. Bring mixture to a simmer, cook for 2 minutes. Remove from heat.

Step 5

Stir in pepper Jack cheese until cheese is melted and incorporated.

Step 6

Stir pepper Jack cheese mixture, turkey meat, and noodles in a large bowl until evenly incorporated. Pour mixture into a large casserole dish. Sprinkle chips on top, pressing down slightly with the tines of a fork. Bake in the preheated oven until casserole top is golden brown and sauce is bubbling, about 30 minutes.