Turkey Noodle Casserole
Description
This turkey noodle casserole recipe is flavored with just a hint of curry powder — a great way to use up leftover turkey and gravy after a holiday meal.
Ingredients
•
1 (12 ounce) package egg noodles
•
2 tablespoons salted butter
•
1 (8 ounce) package sliced mushrooms
•
1/2 medium onion, chopped
•
2 cloves garlic, chopped
•
1 (10 1/2 ounce) can condensed cream of mushroom soup
•
1 1/4 cups leftover turkey gravy
•
1/2 cup milk
•
1/2 teaspoon curry powder
•
1/2 teaspoon poultry seasoning
•
salt to taste
•
2 cups diced cooked turkey
•
1 (10 ounce) package frozen peas, thawed
•
1 cup shredded Cheddar cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Butter a 2 ½-quart baking dish.
2
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.
3
Meanwhile, melt butter in a saucepan over medium heat. Add mushrooms, onion, and garlic; cook until tender, 5 to 7 minutes. Add soup, gravy, milk, curry powder, poultry seasoning, and salt; cook and stir until combined and hot, about 5 minutes.
4
Combine cooked egg noodles, turkey, and peas in the prepared baking dish; pour hot soup mixture over top. Sprinkle with Cheddar cheese.
5
Bake in the preheated oven until hot and bubbly, 25 to 30 minutes.