Creamy Ground Turkey Noodle Casserole Recipes

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TURKEY NOODLE CASSEROLE



Turkey Noodle Casserole image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1/2 pound extra wide egg noodles
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 slices bacon or turkey bacon, chopped
1 1/3 pound, the average weight of 1 package, ground turkey breast
1 pound white mushrooms, wiped, trimmed and sliced
1 medium onion, chopped
Black pepper
2 teaspoons dried thyme or poultry seasoning
1/2 cup dry white wine
1 cup chicken stock, available on soup aisle, eyeball it
1/2 cup heavy cream, 3 turns of the pan
1/4 teaspoon freshly grated nutmeg
2 tablespoons softened butter
2 cups grated Gruyere, about an 8-ounce brick
1 cup plain bread crumbs
2 to 3 tablespoons chopped parsley leaves

Steps:

  • Bring a large pot of water to a boilfor your egg noodles. When it boils, salt the water and cook noodles to al dente.
  • Preheat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan, and bacon or turkey bacon. Render the bacon fat 2 to 3 minutes, until bacon begins to brown at edges. Add meat and brown it, crumbling it with a wooden spoon. Move the meat over to 1 side of the pan and add mushrooms and onions to the opposite side. Cook mushrooms and onions 3 to 5 minutes, then combine the meat with veggies and season the mixture liberally with salt and pepper, then sprinkle in the ground thyme or poultry seasoning. Cook another 5 minutes then add wine. Deglaze the pan, lifting up pan drippings and bits. Stir in stock and bring to a bubble, then stir in cream and reduce the heat to low. Add nutmeg to sauce and stir. Taste to adjust seasonings.
  • Preheat broiler to high. Combine noodles with turkey and sauce. Grease a flameproof casserole dish with a little softened butter nested in a piece of paper towel then transfer the turkey noodle mixture to the dish. Top the casserole with Gruyere then bread crumbs. Place the casserole 8 to 10 inches from the broiler and brown 2 to 3 minutes until cheese is melted and the crumbs are brown. Remove from oven and garnish the casserole with parsley.

CREAMY NOODLE CASSEROLE



Creamy Noodle Casserole image

My husband, Ronald, works long hours and frequently doesn't arrive home until past 7 p.m. This casserole is ideal for those late nights-it's just as tasty after it's been warmed in the microwave. -Barb Marshall, Pickerington, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 8

1 package (12 ounces) egg noodles
1 package (16 ounces) frozen broccoli cuts
3 cups cubed fully cooked ham
1 cup shredded part-skim mozzarella cheese
1 cup shredded Parmesan cheese
1/3 cup butter, cubed
1/2 cup half-and-half cream
1/4 teaspoon each garlic powder, salt and pepper

Steps:

  • In a Dutch oven, cook noodles in boiling water for 5 minutes. Add broccoli and ham; cook until noodles are tender, 5-10 minutes longer. , Drain; return to pan. Stir in the remaining ingredients. Cook and stir over low heat until butter is melted and mixture is heated through. Freeze option: Freeze cooled noodle mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring; add broth or milk if necessary.

Nutrition Facts : Calories 428 calories, Fat 20g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 1087mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein.

GROUND TURKEY NOODLE BAKE



Ground Turkey Noodle Bake image

A satisfying casserole using ground turkey, egg noodles, and plenty of cheese.

Provided by Shauna Rhoads

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 50m

Yield 6

Number Of Ingredients 10

3 cups wide egg noodles
1 pound ground turkey
1 onion, chopped
1 (15 ounce) can tomato sauce
1 teaspoon Italian seasoning
½ cup milk
4 ounces cream cheese
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 ¼ cups shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
  • Heat a large skillet over medium-high heat and stir in turkey and onion. Cook and stir until turkey mixture is crumbly, evenly browned, and no longer pink, about 10 minutes; drain. Stir in tomato sauce and Italian seasoning; bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
  • Combine milk, cream cheese, parsley, and garlic in a small saucepan. Cook and stir over medium heat until cream cheese is melted, about 5 minutes.
  • Toss noodles with cream cheese mixture; transfer to prepared baking dish. Top with turkey mixture and sprinkle with mozzarella cheese.
  • Bake in preheated oven until cheese is melted, 15 to 30 minutes.

Nutrition Facts : Calories 345.7 calories, Carbohydrate 21.5 g, Cholesterol 109.2 mg, Fat 17.4 g, Fiber 2.1 g, Protein 26.7 g, SaturatedFat 8.5 g, Sodium 624.6 mg, Sugar 5.2 g

TURKEY NOODLE CASSEROLE



Turkey Noodle Casserole image

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

1 (12 ounce) package egg noodles
1 (10 ounce) package frozen peas, thawed
2 cups diced cooked turkey
2 tablespoons salted butter
1 (8 ounce) package sliced mushrooms
½ medium onion, chopped
2 cloves garlic, chopped
1 (10.5 ounce) can condensed cream of mushroom soup
1 ¼ cups leftover turkey gravy
½ cup milk
½ teaspoon curry powder
½ teaspoon poultry seasoning
salt to taste
1 cup shredded Cheddar cheese

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



Turkey Noodle Casserole image

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

2 pounds ground turkey
2 cups chopped celery
1/4 cup chopped green pepper
1/4 cup chopped onion
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (8 ounces) sliced water chestnuts, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 jar (4 ounces) diced pimientos, drained
1/4 cup soy sauce
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
1 cup sour cream
8 ounces cooked wide egg noodles

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 :

CREAMY TURKEY OR CHICKEN-MUSHROOM NOODLE CASSEROLE



Creamy Turkey or Chicken-Mushroom Noodle Casserole image

This will also work well using cooked cubed chicken, make, the complete casserole may be assembled and refrigerated up to 24 hours in advance, do not add in any extra salt to this recipe as the canned soups already have enough sodium content, low-sodium soups may be used if desired.

Provided by Kittencalrecipezazz

Categories     Poultry

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

8 ounces dry medium egg noodles
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 (10 3/4 ounce) can cream of chicken soup, undiluted
1 cup reduced-fat sour cream
2 tablespoons melted butter
1/2 teaspoon garlic powder (can use more)
1 pinch cayenne pepper (optional or adjust to taste)
1/2 cup shredded cheddar cheese
1 (10 ounce) can sliced mushrooms, well drained (squeeze out excess moisture with hands)
1 small onion, finely chopped (you may omit if desired)
1 celery rib, finely diced
4 cups cooked cubed turkey (or chicken, can use more or less)
1/4 teaspoon fresh ground black pepper (or to taste)
1 1/2 cups crushed unsalted butter-flavored crackers (such as Ritz crackers)
1/4 cup melted butter

Steps:

  • Grease a 2-quart casserole dish (can use an 11 x 7-inch baking pan).
  • In a bowl combine both soups with sour cream, melted butter, garlic powder and cayenne pepper; whisk until smooth.
  • Mix in cheddar cheese, mushrooms, onion, celery, cubed turkey and black pepper; set aside.
  • Cook the egg noodles in boiling water until tender; drain transfer to the bowl with with soup mixture; toss to combine.
  • Transfer/spread to the prepared baking dish (at this point you may cover and refrigerate for up to 24 hours, remove from refrigerator 30 minutes prior to baking).
  • In a small bowl combine the crushed cracker crumbs with melted butter, then sprinkle evenly on top of the casserole.
  • Bake in a preheated 350 degree F oven for 30 minutes or until bubbly and browned on top.

TURKEY NOODLE CASSEROLE AKA TURKEY MESS!



Turkey Noodle Casserole Aka Turkey Mess! image

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

8 slices pancetta or 3 slices bacon, finely chopped
1 yellow onion, chopped
16 ounces button mushrooms, sliced
3 large garlic cloves, minced
1/2 lb ground turkey
3 cups egg noodles
1 (10 1/2 ounce) can cream of mushroom soup
2 -3 tablespoons Italian spices
1/4 teaspoon cayenne pepper
1/2 cup sharp white cheddar cheese, shredded

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!

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