Description
This Turkey Noodle Casserole is an easy and delicious way to use up leftover Thanksgiving turkey. Turkey and pasta mixed in a cream sauce with carrots, celery and onions.
Ingredients
1 pound pasta, cooked according to package instructions for al dente
4 tbsp unsalted butter
2 tbsp white all-purpose flour
1/2 cup heavy cream
1 cup yellow onions, chopped small
1 cup carrots, peeled and sliced thin
1 cup celery, chopped small
1/2 tsp salt
1 tsp poultry seasoning
2 cups turkey stalk
1 10.5oz can condensed cream of mushroom soup
1 14.75oz can cream style corn
3 cups leftover turkey, cut into bite sized pieces
1/2 cup peas
1/3 cup italian style bread crumbs
Instructions
Set cooked pasta aside in a large bowl
Heat the butter in a large skillet over medium heat
When butter is melted, add flour
Working with a wooden spoon, dissolve the flour into the butter
Slowly add the heavy cream, whisking until it forms a roux
Add in the onions, carrots and celery
Sauté until the vegetables start to soften
Pour in the turkey stalk as needed while you are sautéing to keep the roux creamy
Season with salt and poultry seasoning
Add any remaining turkey stalk, the cream of mushroom soup and cream style corn, mix to combine
Bring to a boil, boil for 3-5 minutes
Pour the sauce over the pasta
Add the turkey and peas, mix
Pour the pasta into a large greased baking dish or casserole pan
Sprinkle the bread crumbs on top
Put in the oven under the broiler for 1-2 minutes to brown the bread crumbs
- Prep Time: 28 minutes
- Cook Time: 2 minutes
Keywords: #turkeynoodlecasserole, #thanksgivingleftovers, #thanksgivingleftoverideas, #comfortfood