Description
This hearty Turkey Casserole combines tender cooked turkey, creamy cheddar sauce, mushrooms, peas, and egg noodles, all baked under a crispy Parmesan and panko breadcrumb topping. Perfect for using up leftover turkey, this comforting dish is flavorful and easy to prepare in under an hour, making it an ideal meal for family dinners.
Ingredients
Scale
Topping
- 2/3 cup panko
- 3/4 cup freshly grated Parmesan, divided
- 6 Tbsp. butter, divided, plus more for pan
- Kosher salt
Casserole
- 1 small yellow onion, chopped
- 1 1/4 cups sliced cremini mushrooms
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken stock
- 2 cups shredded cheddar cheese
- 3 cups cubed cooked turkey
- 8 oz. egg noodles, cooked
- 1 cup frozen peas
- 3 Tbsp. freshly chopped parsley, plus more for garnish
- 1 Tbsp. lemon juice
- Freshly ground black pepper
Instructions
- Prepare the topping: Preheat your oven to 425°F (220°C). In a medium bowl, combine the panko breadcrumbs with 1/4 cup of the grated Parmesan. Melt 3 tablespoons of butter and add it to the bowl, stirring well to combine. Season this mixture lightly with kosher salt and set aside.
- Sauté the vegetables: In a large pot over medium-high heat, melt the remaining 3 tablespoons of butter. Add the chopped onion and sliced cremini mushrooms, seasoning with kosher salt. Cook, stirring occasionally, until the vegetables soften, about 6 minutes.
- Make the sauce: Sprinkle the flour over the cooked onions and mushrooms, stirring continuously for 1 minute to eliminate the raw flour taste. Gradually whisk in the chicken stock and bring the mixture to a boil. Then reduce the heat to medium-low and simmer, stirring frequently, until the sauce thickens, about 5 minutes. Remove from heat and stir in the shredded cheddar cheese and the remaining 1/2 cup Parmesan until melted and smooth.
- Combine the casserole ingredients: Stir the cubed turkey, cooked egg noodles, frozen peas, chopped parsley, and lemon juice into the cheese sauce. Season with additional kosher salt and freshly ground black pepper to taste.
- Bake the casserole: Butter a 9” x 13” baking dish thoroughly. Transfer the turkey mixture into the dish, spreading it evenly. Sprinkle the buttered panko and Parmesan breadcrumb topping over the casserole. Bake in the preheated oven until the topping is golden brown and the casserole is bubbling, about 20 minutes.
- Garnish and serve: Remove the casserole from the oven and sprinkle with more fresh parsley before serving warm.
Notes
- Use leftover roasted turkey or cooked store-bought turkey for convenience.
- Substitute cremini mushrooms with button mushrooms if preferred.
- Egg noodles can be replaced with any pasta of your choice, but be sure to cook it separately until al dente.
- For a gluten-free version, substitute the all-purpose flour and panko with gluten-free alternatives.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
