So Thanksgiving has come and gone, and if you were like me and hosted a traditional Thanksgiving dinner, you were probably left with loads of leftovers.
My husband certainly had no complaints about that, however I myself can only take so many turkey sandwiches before I’m completely over it ’til next Thanksgiving!
I try to make the most of what I am left with.
I clean the turkey of its meat, I boil the bones to make broth and I use it to make things like turkey soup or perhaps even a risotto. Done and done, and I still have turkey to spare!
I found a recipe at campbells.com for turkey noodle casserole that was simple and sure to be delicious. The only adjustment I made to the original recipe was doubling the quantity of the melted butter and bread crumbs, as I found that the amount originally suggested wasn’t enough to fully sprinkle over the casserole.
Turkey Noodle Casserole
2 cans Cream of Mushroom Soup
1 cup milk
2 cups frozen peas
2 cups cooked turkey, cubed or torn
6 oz egg noodles, cooked and drained (I used long fettucine noodles, but in hindsight, I would have chosen a short pasta like penne or shell)
4 tbsp plain dry bread crumbs
2 tbsp butter, melted
- Stir the soup, milk, peas, turkey and noodles in a 3-quart casserole. Stir the bread crumbs and butter in a small bowl.
- Bake the turkey mixture at 400°F. for 30 minutes or until hot and bubbling. Stir the turkey mixture. Sprinkle with the bread crumb mixture.
- Bake for 5 minutes or until the bread crumb mixture is golden brown.
Voila! Turkey Noodle Casserole!!