Turkey Noodle Bake Recipes

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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

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

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.

TURKEY NOODLE BAKE



Turkey Noodle Bake image

This recipe became the answer to my Thanksgiving leftovers. I created it in my kitchen a couple of years ago after I had purchased a too-large turkey. When my 4 year old son (a very picky eater) asked me if I could make this for him everyday, I knew I had done something right! You can use any type of milk (fat free, whole, 1 or 2%), and any type of sour cream you like. This recipe is best with home made noodles (recipe below). Also, if you have any leftover gravy, you can blend a 1/4 to a 1/2 cup when you combine all ingredients.

Provided by Diane C

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup flour
2 eggs
1 teaspoon salt
fresh noodles
2 1/2 cups milk
3 tablespoons flour
1 tablespoon chicken bouillon granule (or 3 cubes, crushed)
1/2 cup sour cream
2 cups turkey, cooked &cubed
2 cups frozen mixed vegetables, thawed
1/2 cup cheddar cheese, shredded
1/2 cup monterey jack cheese, shredded
pepper

Steps:

  • Preheat oven to 375°F.
  • Spray a 2-quart casserole with non stick cooking spray & set aside.
  • Place a large pot on the stove with 4 quarts of water.
  • Bring to a boil, adding salt if you'd like.
  • Prepare noodles by mixing the flour, salt& eggs until a stiff dough forms, adding additional flour a tbsp at a time if too sticky.
  • Divide dough into 6 smaller balls.
  • Roll each ball between your hands until you have a 'thinner than a pencil' thickness.
  • Break off pieces into 1 to 1-1/2 inch lengths.
  • When all the noodles are prepared, place into the boiling water at once.
  • Cook the noodles at medium high heat for approx 20 minutes; drain.
  • Meanwhile, over medium heat, in a saucepan, combine 2 cups of the milk, and bouillon.
  • Combine remaining 1/2 cup of milk with the flour.
  • Mix until flour has dissolved, then immediately add it to the saucepan.
  • Stirring constantly, cook until mixture thickens to an Elmer's Glue consistency.
  • Add as much or as little pepper as you like, stir well.
  • In a large bowl, combine the drained noodles, milk mixture and all remaining ingredients (except the cheeses).
  • Stir until evenly blended.
  • Spoon mixture into the prepared casserole dish and top with cheeses.
  • Bake 25 to 35 minutes, or until hot and bubbly.
  • Allow to stand 5 minutes before serving.

Nutrition Facts : Calories 340.1, Fat 15.8, SaturatedFat 9, Cholesterol 104.6, Sodium 859, Carbohydrate 34.8, Fiber 3.7, Sugar 1.1, Protein 15.7

TURKEY NOODLE BAKE



Turkey Noodle Bake image

"This is a great way to use up leftover turkey," writes Ramona Fish. The Columbus, Indiana cook blends nutritious spinach with turkey breast, fat-free cottage cheese and reduced-fat cheese for a hearty meal.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 10

2-1/2 cups uncooked yolk-free noodles
2 cups cubed cooked turkey breast
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1/8 teaspoon garlic salt
1/8 teaspoon dried rosemary, crushed
Dash pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup fat-free cottage cheese
3/4 cup shredded part-skim mozzarella cheese, divided
1/8 teaspoon paprika

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large bowl, combine the turkey, soup, garlic salt, rosemary and pepper. In a small bowl, combine the spinach, cottage cheese and 1/2 cup mozzarella cheese., Drain noodles. Place half of the noodles in a 2-qt. baking dish coated with cooking spray; layer with half of the turkey and cottage cheese mixtures. Repeat layers., Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining mozzarella. Bake 10-15 minutes longer or until edges are lightly browned. Sprinkle with paprika. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 357 calories, Fat 6g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 746mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 40g protein. Diabetic Exchanges

GROUND TURKEY NOODLE BAKE



Ground Turkey Noodle Bake image

Back in the 1950's, when my husband was diagnosed as diabetic, we had five children at home to feed. I made this casserole often...and it satisfied us all. We all agree it's still as delicious today as it was then.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 11

3 cups uncooked wide egg noodles
1/2 pound lean ground turkey
1 medium onion, chopped
1 can (15 ounces) tomato sauce
1 teaspoon Italian seasoning
2/3 cup nonfat dry milk powder
1/2 cup water
4 ounces reduced-fat cream cheese, cubed
1 tablespoon minced fresh parsley
1 garlic clove, minced
1-1/4 cups shredded part-skim mozzarella cheese

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large skillet, cook turkey and onion over medium heat until turkey is no longer pink; drain. Stir in tomato sauce and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , In a small saucepan, combine the milk powder, water, cream cheese, parsley and garlic. Cook and stir over medium heat until cream cheese is melted. , Drain noodles; add to cream cheese mixture. Transfer to an 8-in. square baking dish coated with cooking spray. Top with turkey mixture. Sprinkle with mozzarella cheese. , Bake, uncovered, at 375° for 15-20 minutes or until cheese is melted.

Nutrition Facts : Calories 281 calories, Fat 11g fat (6g saturated fat), Cholesterol 71mg cholesterol, Sodium 676mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges

TURKEY NOODLE BAKE



Turkey Noodle Bake image

This is from an old Better Homes & Garden Cookbook. I first made this when we were newleyweds 28 years ago and I had leftover turkey to use. I've been making ever since and we still enjoy it!

Provided by Mrs. M

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/2 cups milk
1 (10 1/2 ounce) can cream of mushroom soup
3 beaten eggs
2 cups cooked fine noodles
2 cups cubed cooked turkey
1 cup soft breadcrumbs (1 1/2 slices)
4 ounces shredded colby-monterey jack cheese
1/4 cup chopped green pepper
1/4 cup melted butter
2 tablespoons chopped pimento pepper

Steps:

  • Mix milk, soup and eggs.
  • Then mix with all other ingredients in a bowl.
  • Transfer to a greased 9 x 13" pan.
  • Bake 350 for 30-40 minutes until knife inserted off center comes out clean. Cut in squares to serve.

Nutrition Facts : Calories 406.4, Fat 24.2, SaturatedFat 12.3, Cholesterol 197.6, Sodium 628.1, Carbohydrate 19.8, Fiber 0.8, Sugar 1.8, Protein 26.8

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