Turkey Noodle Casserole
Got leftover turkey? Turn it into a delicious turkey noodle casserole your family will love. Simple steps, tons of flavor, and no need for canned soups! Just yummy homemade creamy, cheesy sauce, it's a great way to use up leftover turkey.
Ingredients
- 4 cups uncooked egg noodles (8 oz)
- 3 cups cooked chopped turkey
- 4 cups frozen mixed vegetables thawed and warmed
- 1 cup sour cream
- 2 cups gravy
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 1/2 tsp. dried thyme
- 1/4 cup grated parmesan cheese
- 2 cups shredded mozzarella cheese divided
Instructions
- Preheat oven to 350F. Grease a 9x13 baking pan and set aside.
- Thaw and warm the frozen vegetables by boiling or microwaving them and set aside.
- Cook noodles according to package directions, then drain and place noodles back into the pot.
- To the noodles, add the cooked turkey, vegetables, gravy, sour cream, thyme, salt, pepper, parmesan cheese, and 1 cup of shredded mozzarella and stir until well combined.
- Spoon the mixture into a greased 9x13 baking dish and sprinkle the top with the remaining 1 cup of mozzarella.
- Bake at 350F for 25 to 30 minutes until heated through and the cheese is melted.
Nutrition
Serving: 1serving | Calories: 407kcal | Carbohydrates: 38g | Protein: 27g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 105mg | Sodium: 857mg | Potassium: 411mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5056IU | Vitamin C: 10mg | Calcium: 240mg | Iron: 2mg
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.