Turkey Casserole
Creamy and comforting Turkey Casserole with Noodles is a great way to use up turkey leftovers, takes only 20 minutes to prep, and tastes absolutely amazing!
Servings: 8
Calories: 433kcal
Ingredients
- 3 tablespoons + ¼ cup unsalted butter, separated
- ⅓ cup grated Parmesan
- 1 (12 ounce) package twirls or rotini pasta, cooked according to package instructions
- 2 cups cooked turkey breast or turkey tenderloin, chopped into 1" cubes
- 1 (8 ounce) package button mushrooms, cleaned and roughly chopped
- ⅓ cup all-purpose flour
- 3 cups unsalted chicken broth
- 1 cup heavy cream
- 1 ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¾ cup frozen peas
- ⅔ cup panko bread crumbs
Instructions
- Preheat the oven to 375° and have ready a greased 9x13" casserole dish.
- Melt 3 tablespoons of butter. In a small bowl, mix together the panko bread crumbs, and Parmesan. Set aside until ready to use.
- In a large sauté pan, melt ¼ cup butter over medium-high heat. As soon as the butter has melted, add the chopped mushrooms and sauté for about 5 minutes, just until the mushrooms are cooked through.
- Sprinkle the flour over the mushrooms and stir to combine. Add the chicken broth on big splash at a time, stirring well after each addition. Then, add the cream, salt, pepper, garlic powder, and onion powder and stir to combine. Bring the mixture to a simmer and allow to thicken slightly, about 3-4 minutes.
- In a large bowl, stir together the cooked pasta, diced turkey, sauce, and peas. Transfer to the casserole dish and top with the Panko-Parmesan mixture.
- Bake for 20-25 minutes, until the sides are bubbly. Serve and enjoy!
Nutrition
Calories: 433kcal | Carbohydrates: 45g | Protein: 13g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 69mg | Sodium: 604mg | Potassium: 337mg | Fiber: 3g | Sugar: 3g | Vitamin A: 861IU | Vitamin C: 6mg | Calcium: 93mg | Iron: 2mg