Turkey Noodle Casserole

A great casserole to make with Thanksgiving or Christmas turkey leftovers. The hint of curry really makes this recipe great! Adapted from a recipe by Diana Rattray.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 409 Calories

Ingredients

• ½ cup milk
• salt to taste
• 1 cup shredded Cheddar cheese
• ½ teaspoon poultry seasoning
• 2 cloves garlic, chopped
• 1 (12 ounce) package egg noodles
• ½ teaspoon curry powder
• 1 (10.5 ounce) can condensed cream of mushroom soup
• ½ medium onion, chopped
• 1 (8 ounce) package sliced mushrooms
• 2 tablespoons salted butter
• 2 cups diced cooked turkey
• 1 (10 ounce) package frozen peas, thawed
• 1 ¼ cups leftover turkey gravy

Recipe Instructions

Step 1

Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart baking dish.

Step 3

At the same time, melt butter in a saucepan over medium heat. Add mushrooms, onion, and garlic; saute until tender, 5 to 7 minutes. Add condensed soup, leftover gravy, milk, curry powder, poultry seasoning, and salt; cook and stir until well blended and hot, about 5 minutes.

Step 4

Combine cooked egg noodles, turkey, and peas in the prepared baking dish. Pour hot soup mixture over top and sprinkle with Cheddar cheese.

Step 5

Bake in the preheated oven until hot and bubbly, 25 to 30 minutes.