Turkey Noodle Casserole
Turkey noodle casserole is a tasty way to turn leftover turkey into a new dish!
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Servings: 8 servings
Calories: 362kcal
Equipment
- 9x13 baking dish
Ingredients
- 12 ounces penne pasta
- 2 tablespoons butter
- 1 cup diced onion
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups cooked chopped turkey
- 1 ½ cups frozen peas
- 2 cups shredded cheddar cheese divided
Instructions
- Preheat the oven to 375°F. Grease a 9x13-inch baking dish.
- Cook the penne pasta in a large pot of salted water according to the package instructions until al dente. Drain the pasta and set aside.
- Meanwhile, in a large skillet, melt the butter over medium heat.
- Add the diced onion and cook until softened and translucent, about 5 minutes.
- Add the minced garlic to the skillet and cook for an additional 30 seconds, stirring the entire time.
- Sprinkle the flour over the onion and garlic mixture, stirring to combine. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually whisk in the chicken broth and heavy cream, stirring constantly to prevent lumps from forming.
- Add the Dijon mustard, thyme, salt, and pepper. Bring the sauce to a simmer and cook, stirring frequently, until thickened, about 5 minutes.
- Stir together the sauce, cooked turkey, frozen peas, cooked penne pasta, and 1 cup of the shredded cheddar cheese in the prepared baking dish, spreading it out evenly.
- Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole.
- Bake the casserole for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Remove the casserole from the oven and let it cool for 5-10 minutes before serving.
Notes
- Penne pasta: Substitute with any short pasta like rigatoni or ziti.
- Turkey: Substitute the chopped turkey with shredded turkey, or you can use cooked chicken instead.
- Cream: For a lighter option, use evaporated milk in place of the cream.
- Mustard: Or use a similar mustard, like stone ground mustard.
- Thyme: Dried rosemary also works well in this recipe.
- Cheddar cheese: Use any melty cheese a cheddar cheese blend.
- Nutrition values are estimates.
Nutrition
Serving: 1serving | Calories: 362kcal | Carbohydrates: 24g | Protein: 22g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 793mg | Potassium: 343mg | Fiber: 3g | Sugar: 4g | Vitamin A: 795IU | Vitamin C: 23mg | Calcium: 162mg | Iron: 2mg