TURKEY NOODLE CASSEROLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
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.
GROUND TURKEY NOODLE BAKE
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
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
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
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 :
CHEF JOHN'S TURKEY NOODLE CASSEROLE
This delicious casserole is for leftover leftovers. I don't know about you, but after a few days of eating Thanksgiving leftovers, no matter how tasty they originally were, I want something that makes me forget there's even turkey in it. Since ingredients like garam masala, spicy cheese, and peppers aren't typically used in the meal, they work wonderfully here to disguise the last of a holiday bird.
Provided by Chef John
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until almost cooked through and still firm to the bite, about 4 minutes. Drain.
- Melt butter in a large saucepan over medium heat. Whisk in flour; cook, stirring, until mixture is light golden, about 3 minutes.
- Pour milk into butter and flour mixture, whisking constantly. Stir in cream of mushroom soup, red bell pepper, green bell pepper, green onions, garam masala, and dried tarragon. Bring mixture to a simmer, cook for 2 minutes. Remove from heat.
- Stir in pepperjack cheese until cheese is melted and incorporated.
- Stir pepperjack cheese mixture, turkey meat, and noodles in a large bowl until evenly incorporated. Pour mixture into a large casserole dish. Sprinkle chips on top, pressing down slightly with the tines of a fork. Bake in the preheated oven until casserole top is golden brown and sauce is bubbling, about 30 minutes.
Nutrition Facts : Calories 736 calories, Carbohydrate 67.3 g, Cholesterol 150.5 mg, Fat 33.4 g, Fiber 3.7 g, Protein 41 g, SaturatedFat 14.5 g, Sodium 1113.1 mg, Sugar 9.4 g
TURKEY NOODLE CASSEROLE
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
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 AKA TURKEY MESS!
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
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!
TURKEY NOODLE BAKE
"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
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
TURKEY NOODLE CASSEROLE
Serve with a green tossed salad.
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of water to a boil for the egg noodles. When it boils, salt the water and cook the noodles al dente. Drain well and return to the pot.
- Preheat a large, deep skillet over medium-high heat. Add the EVOO and the bacon. Cook for 2 to 3 minutes, until the fat is rendered and the bacon begins to brown at the edges. Add the turkey and brown it, crumbling it with a wooden spoon. Move the meat over to one side of the pan and add the mushrooms and onions to the opposite side. Cook the mushrooms and onions for 3 to 5 minutes, then stir the meat and veggies together. Season the mixture liberally with salt and pepper, and sprinkle in the ground thyme or poultry seasoning. Cook for another 5 minutes. Add the wine and deglaze the pan, using a wooden spoon to scrape up pan drippings and browned bits. Stir in the stock and bring to a bubble, then stir in the cream and reduce the heat to low. Add the nutmeg and stir. Taste and adjust seasonings if necessary.
- Preheat the broiler to high. Combine the noodles with the turkey and sauce. Grease a casserole dish with a little softened butter. Transfer the turkey-noodle mixture to the dish and top with Gruyère cheese and then bread crumbs. Place the casserole 8 to 10 inches from the broiler and brown for 2 to 3 minutes, or until the cheese is melted and the crumbs are brown. Garnish the casserole with the parsley.
TURKEY NOODLE CASSEROLE
Make and share this Turkey Noodle Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Poultry
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a big skillet, brown the turkey over medium heat.
- Add the celery, green pepper, and onion; saute until tender.
- Add in the soup, water chestnuts, mushrooms, pimentos, soy sauce, salt, and pepper.
- Lower heat and simmer for 20 minutes.
- Remove the skillet from the burner; add sour cream and noodles; stir to combine.
- Transfer mixture to a greased baking dish.
- Cover and bake at 350 degrees for 30-35 minutes or until heated through and bubbly.
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