Post by Loupy on Jan 18, 2019 17:45:53 GMT -7
TURKEY NOODLE CASSEROLE
From: Lori Lange @ www.recipegirl.com/turkey-noodle-casserole/
Everyone loves a good dinner. And if you’re the one preparing the dinner, then you appreciate a dinner that’s easy to make. This is a pretty easy recipe. And it’s likely to be welcomed by all members of your family. The most offensive ingredient in the recipe is possibly the mushrooms– so you can always leave them out if you have mushroom-haters in your bunch. In my house, we ask the kids to just set them aside if they are refusing to eat them. More for us!
This recipe calls for ground turkey. That makes it easy to make any time of the year. If you are wanting to make this after a holiday turkey day, you can most definitely use chopped turkey instead. Instructions are included in the recipe notes on the recipe below.
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Serves: 4
INGREDIENTS
8 ounces extra wide egg noodles
3 slices bacon, chopped
20 ounces ground turkey (or 2 cups+ chopped leftover turkey)
16 ounces sliced white mushrooms (optional)
1 medium onion, chopped (optional)
salt and freshly ground black pepper, to taste
2 teaspoons poultry seasoning
1/2 cup dry white wine
1 cup (or more) chicken broth
1/2 cup heavy whipping cream
1/4 teaspoon ground nutmeg
8 ounces grated Gruyere or Swiss cheese
1 cup plain breadcrumbs
2 to 3 tablespoons chopped fresh parsley
INSTRUCTIONS
Bring a large pot of water to a boil for the egg noodles.
When it boils, salt the water and cook the noodles to al dente.
Drain well and return to the pot.
Preheat a large, deep nonstick skillet over medium-high heat.
Add 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 with a wooden spoon.
(If using leftover turkey, add the turkey after you cook the mushrooms and onions instead).
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 poultry seasoning.
Cook for another 5 minutes.
Add the wine and deglaze the pan, using a wooden spoon to scrape up the pan drippings and browned bits.
Stir in the broth and bring to a boil, 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.
Spray a casserole dish with nonstick spray, then transfer the turkey noodle mixture to the dish.
Top the casserole with the 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.
RECIPE NOTES
If you're trying to use up leftover turkey, you can certainly use chopped turkey in place of ground turkey. Just heat the turkey in the skillet with the rest of the ingredients. Maybe use about 2 1/2 cups.
Nutritional Information:
Calories: 1009
Total Fat: 52g
Sat Fat: 23g
Cholesterol: 266mg
Sodium: 843mg
Potassium: 1063mg
Total Carbs: 69g
Fiber: 4g
Sugars: 6g
Protein: 61g
From: Lori Lange @ www.recipegirl.com/turkey-noodle-casserole/
Everyone loves a good dinner. And if you’re the one preparing the dinner, then you appreciate a dinner that’s easy to make. This is a pretty easy recipe. And it’s likely to be welcomed by all members of your family. The most offensive ingredient in the recipe is possibly the mushrooms– so you can always leave them out if you have mushroom-haters in your bunch. In my house, we ask the kids to just set them aside if they are refusing to eat them. More for us!
This recipe calls for ground turkey. That makes it easy to make any time of the year. If you are wanting to make this after a holiday turkey day, you can most definitely use chopped turkey instead. Instructions are included in the recipe notes on the recipe below.
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Serves: 4
INGREDIENTS
8 ounces extra wide egg noodles
3 slices bacon, chopped
20 ounces ground turkey (or 2 cups+ chopped leftover turkey)
16 ounces sliced white mushrooms (optional)
1 medium onion, chopped (optional)
salt and freshly ground black pepper, to taste
2 teaspoons poultry seasoning
1/2 cup dry white wine
1 cup (or more) chicken broth
1/2 cup heavy whipping cream
1/4 teaspoon ground nutmeg
8 ounces grated Gruyere or Swiss cheese
1 cup plain breadcrumbs
2 to 3 tablespoons chopped fresh parsley
INSTRUCTIONS
Bring a large pot of water to a boil for the egg noodles.
When it boils, salt the water and cook the noodles to al dente.
Drain well and return to the pot.
Preheat a large, deep nonstick skillet over medium-high heat.
Add 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 with a wooden spoon.
(If using leftover turkey, add the turkey after you cook the mushrooms and onions instead).
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 poultry seasoning.
Cook for another 5 minutes.
Add the wine and deglaze the pan, using a wooden spoon to scrape up the pan drippings and browned bits.
Stir in the broth and bring to a boil, 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.
Spray a casserole dish with nonstick spray, then transfer the turkey noodle mixture to the dish.
Top the casserole with the 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.
RECIPE NOTES
If you're trying to use up leftover turkey, you can certainly use chopped turkey in place of ground turkey. Just heat the turkey in the skillet with the rest of the ingredients. Maybe use about 2 1/2 cups.
Nutritional Information:
Calories: 1009
Total Fat: 52g
Sat Fat: 23g
Cholesterol: 266mg
Sodium: 843mg
Potassium: 1063mg
Total Carbs: 69g
Fiber: 4g
Sugars: 6g
Protein: 61g
