TURKEY NOODLE CASSEROLE AKA TURKEY MESS!
This comforting casserole is a play on Tuna Noodle Casserole, taken up a notch. By using Pancetta and Extra Sharp White Cheddar, this casserole is comfort food with a touch of something special! Also, feel free to use regular bacon, or turkey bacon, and whatever other cheese happens to be your favorite! This is one of those versatile recipes that proves cooking is art! Do what suites you! My boyfriend and I are also on Weight Watchers, so we used reduced fat-sodium Cream of Mushroom and No-Yolk Egg Noodles. I sauteed our mushroom/onion combo with the pancetta grease and a 1/3 cup water, and drained before combining it with everything else. I find you get the flavor with out all the fat if you add a little water! Just make sure you drain it well. Watery Casserole = pretty gross. If you aren't using a non-stick pan, use a teaspoon or two of butter, but not oil. It'll mess with the flavor.
Provided by Manda C
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large sautee pan, fry pancetta. Cook till done, but not crisp. When done, pull out, pat with paper towel to blot off excess grease, hold pancetta to side.
- In same pan, add garlic,onions, and mushrooms. Add the water, if using a non-stick pan. If not, add the butter.Cook till onions are translucent, but slightly firm and till mushrooms are done. If you added water, DRAIN NOW! If not, proceed to the next step! (I usually preheat the over to 350 before I add the turkey, gives the oven plenty of time to preheat).
- In a separate pot, bring salted water to a boil, cook noodles.
- After the onion-mushroom mixture is done, add the ground turkey. Add Italian seasonings and cayenne pepper. Taste after turkey is cooked thoroughly, adjust seasonings as you wish.
- Next, add the cream of mushroom soup while still on the heat, just to mix everything nicely.
- Once the noodles are done, place them a medium casserole dish. Pour turkey soup mixture over top. Stir to combine, add cheese. Top with pancetta.
- Hit till bubbly and ENJOY!
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.
Provided by CKITCHING
Categories Main Dish Recipes Casserole Recipes Turkey
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart baking dish.
- 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.
- 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.
- Combine cooked egg noodles, turkey, and peas in the prepared baking dish. Pour hot soup mixture over top and sprinkle with Cheddar cheese.
- Bake in the preheated oven until hot and bubbly, 25 to 30 minutes.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 42.3 g, Cholesterol 85.6 mg, Fat 15.4 g, Fiber 3.3 g, Protein 24.4 g, SaturatedFat 6.6 g, Sodium 616.1 mg, Sugar 4.8 g
TURKEY NOODLE CASSEROLE
Right from Rachael Ray and 30 minute Meals. It would work well using left-over Holiday Turkey, too. Also, this is a forgiving recipe, you can make little changes without ruining the results (I've made some notes). I made tonight and it was great comfort after a long day, kids will love.
Provided by Southern Lady
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Bring large pot of water to a boil, add salt and cook noodles until al dente, about 4 minutes - (I added 1 tsp Salt).
- Preheat a large, deep skillet over medium high heat. Add olive oil and bacon, rendering fat, about 2-3 minutes. Can use smoked bacon, turkey bacon, or ham.
- Add breast meat and cook, using a wooden spoon to crumble.
- Move the meat over to one side of the skillet and add onions and mushrooms to the opposite side.
- Cook onions and mushrooms 3-5 minutes and then combine them with the meat mixture and season liberally with salt and pepper - (I cooked onions for about 8-10 minutes to soften more and I used canned mushrooms, adding them the last 2 minutes. I sprinkled with 1/2 tsp both salt & pepper).
- Sprinkle with Poultry Season - (I used 1 Tbl.).
- Cook for 5 minutes and then add wine.
- Deglaze pan lifting up any drippings or bits.
- Stir in stock and bring to a bubble, then stir in cream and reduce heat to low.
- Add nutmeg to sauce and stir -(I used 1/4 tsp dried nutmeg).
- Taste to adjust seasonings.
- Preheat broiler to high.
- Combine drained noodles with turkey sauce.
- Grease an oblong casserole dish with a little butter nestled in a pc of paper towel, then tranfer the turkey noodle mixture to the dish - (I used Pam, worked fine).
- Top the casserole with the Gruyere (Emmentaler OR Jarlsberg OR Appenzell OR Raclette OR Swiss cheese), then bread crumbs -(I used Mozzarella and it tasted super)
- Place casserole 8-10 inches from the broiler and brown 2-3 minutes until cheese is melted and the crumbs have browned - (I baked 30 minutes to allow the noodles to absorb all the juices and it browned nicely).
- Garnish with parsley.
- Time took me 20/30, not her 10/20.
Nutrition Facts : Calories 709.3, Fat 34.3, SaturatedFat 16.9, Cholesterol 180.3, Sodium 502.8, Carbohydrate 47.5, Fiber 3.2, Sugar 4.9, Protein 48.7
TURKEY NOODLE CASSEROLE
Celery, water chestnuts and mushrooms add texture and crunch to this hearty casserole that is full of ground turkey. "I'll fix two and serve one with a salad to make a complete meal," writes Georgia Hennings of Alliance, Nebraska. "I keep the second one in the freezer to bake when company's coming."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (6 serving each).
Number Of Ingredients 13
Steps:
- In a large skillet, cook turkey over medium heat until no longer pink. Add the celery, green pepper and onion; cook until tender. Stir in the soup, water chestnuts, mushrooms, pimientos, soy sauce, salt and lemon-pepper. Reduce heat; simmer for 20 minutes., Remove from the heat; add sour cream and noodles. Spoon half into a freezer container; cover and freeze for up to 3 months. Place remaining mixture in a greased 2-qt. baking dish. Cover and bake at 350° for 30-35 minutes or until heated through., To use frozen casserole: Thaw in the refrigerator. Transfer to a greased 2-qt. baking dish and bake as directed.
Nutrition Facts :
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