Put together this morning…just bake and serve tonight! Recipe to follow. Have a yummy day!!
- Leftovers Recipe: Turkey Noodle Casserole – Recipes from The Kitchn (thekitchn.com)
- Creamy Gluten Free Turkey Casserole (glutenfreerecipebox.com)
Categories: Dinner, Main Dish, Simple
• 12 oz Wide Egg Noodles
• 1 tsp Salt
• Large Pot Boiling Water
• 2 Tbsp Butter
• 2 Tbsp Flour
• 1 c Milk
• Pinch Salt
• 8 oz Mascarpone Cheese
• ⅓ c Shredded Mild Cheese like Cheddar and Colby
• 2-3 c cubed Turkey
• 1 c Frozen Peas
• 1 c Milk
• 2 Tbsp Butter, Melted
• ½ c Graham Cracker Crumbs (Panko would also be very good)
• ¼ c Parmesan, Grated
Preheat oven to 350°.
Cook egg noodles one minute less than package directions. Drain then put back into pan. Add a little butter or oil to prevent sticking.
Meanwhile, make white sauce.
In medium saucepan, over medium melt 2 tablespoons of butter. With a whisk, add flour and whisk for a minute or two until butter and flour mixture is cooked. Add 1 cup milk and whisk until thick, about 3-5 minutes. Add a pinch of salt. Turn heat to low. With a heavy spoon soften mascarpone cheese in the container then add to the white sauce and whisk until blended. Add cheese and whisk until blended.
Add the sauce to the egg noodles in the pot. Add turkey, frozen peas and 1 cup milk. Stir gently.
Topping: melt 2 tablespoon butter. With a fork, stir in crumbs and cheese.
Butter a 13″ x 9″ casserole dish. Pour noodle mixture in pan. Lightly top with crumb mixture.
Bake in oven, covered for about 25 minutes. Uncover and cook another 10-15 minutes until bubbly and brown.