Turkey Noodle Casserole
This turkey noodle casserole is comfort food at its finest! The combo of tender noodles, turkey, veggies, and a creamy sauce will have everyone begging for seconds.
Ingredients
- egg noodles12 oz
uncooked
- butter4 tbsp
divided
- onion1 small
diced
- garlic2 cloves
minced
- all-purpose flour⅓ c
- chicken or turkey broth3 c
- half-and-half or whole milk1 ½ c
- poultry seasoning1 tsp
- dried thyme½ tsp
- dried parsley1 ½ tsp
- salt½ tsp
- black pepper¼ tsp
- frozen mixed vegetables3 c
thawed
- cooked turkey2 c
cubed
- seasoned breadcrumbs½ c
Directions
- 1
Preheat the oven to 375°F. Grease a 9x13-inch baking dish.
- 2
Cook the egg noodles in a large pot of salted water until al dente, about 1 minute less than the package directions. Drain well.
- 3
In a large saucepan, melt 3 tablespoons butter over medium heat. Add the onion and garlic and cook until softened, about 4-5 minutes. Stir in the flour and cook for 1 minute.
- 4
Gradually whisk in the chicken broth and half-and-half until smooth. Bring to a boil, then reduce the heat and simmer until thickened, stirring frequently. Remove from the heat and stir in the poultry seasoning, thyme, parsley, salt, and pepper.
- 5
In the prepared baking dish, combine the cooked noodles, sauce, thawed mixed vegetables, and cubed turkey.
- 6
In a small bowl, mix together the remaining 1 tablespoon of melted butter and seasoned breadcrumbs. Sprinkle evenly over the casserole.
- 7
Bake uncovered for 25-30 minutes until bubbly, and the topping is lightly browned. Let stand 5 minutes before serving.