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turkey casserole on plate with fork
Created by: Lynette Rice

Turkey Casserole


Course Casserole
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Servings 8
8
Creamy turkey casserole topped with bread crumbs and parmesan cheese.  The perfect way to use up that leftover turkey!

Ingredients
  

  • 4 oz mushrooms sliced, drained - reserve liquid
  • 1/3 Cup onions chopped
  • 1/4 Cup butter
  • 3 Tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 Cups milk
  • 1 teaspoon chicken bouillon
  • 2 Cups turkey cooked, cubed
  • 18 oz. egg noodles medium
  • 3 Tablespoon Parmesan cheese
  • 1/2 Cup bread crumbs
  • 2 Tablespoons butter

Instructions

  • Preheat oven to 400˚ F and cook noodles according to package directions.  Drain noodles.
  • Saute mushrooms and onion in butter until onions are translucent.  Blend in flour and seasonings; add milk and mushroom liquid.  Stir constantly over medium head until sauce thickens.
  • Combine sauce, drained noodles and turkey.  Add to 2 quart casserole dish.  Top with parmesan cheese and bread crumbs.  Dot with butter.  Bake at 400˚ F for 20 - 25 minutes or until bubley and internal temperature reaching 165˚.

Nutrition

Serving: 1cup | Calories: 467kcal | Carbohydrates: 58g | Protein: 22g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 112mg | Sodium: 614mg | Potassium: 426mg | Fiber: 3g | Sugar: 7g | Vitamin A: 479IU | Vitamin C: 0.5mg | Calcium: 174mg | Iron: 2mg

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