Description
A delicious way to repurpose leftover turkey into a comforting casserole.
Ingredients
Scale
- 2 cups cooked turkey, shredded or diced
- 8 ounces egg noodles
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to package instructions until al dente, then drain and set aside.
- In a large mixing bowl, combine the cooked turkey, cooked egg noodles, frozen mixed vegetables, cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Transfer the mixture into a greased 9×13-inch baking dish.
- In a small bowl, mix the breadcrumbs with the melted butter until evenly coated. Sprinkle the breadcrumb mixture over the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
- Let it cool for 5 minutes before serving.
Notes
- For a creamier texture, add an additional half cup of cheese to the mixture before baking.
- Substitute the cream of mushroom soup with cream of chicken soup for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg