American · Dinner
Tuna Noodle Casserole
Turkey Noodle Casserole
A baked American casserole of shredded turkey breast and egg noodles bound in a creamy mushroom sauce made with milk, stock, and a butter roux. Peas and onion add sweetness, sharp cheddar melts through, and a crisp panko crust finishes the dish. Served hot.
$4
20 minsPrep
35 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
747Calories
68.3gProtein
29.4gFat
52.6gCarbs
13.4gSugar
4.1gFiber
1466mgSodium
174mgChol
14.9gSat Fat
892mgPotassium
318mgCalcium
2.1mgIron
0.8mcgVitamin B12
8.2mgVitamin C
protein-rich
rich-umami
hidden-gems
Instructions
1
Prep
Heat oven to 375°F, grease a small baking dish, shred the turkey, grate the cheddar, and ready all ingredients for assembly.
2
Cook the egg noodles in salted water over medium-high heat for 6 minutes until just shy of tender, then drain and set aside.
3
Warm olive oil in a skillet over medium heat, cooking diced onion and sliced mushrooms for 5 minutes until their liquid releases and cooks off.
4
Stir in butter and flour, cook 1 minute, then whisk in milk and stock over medium heat for 3 minutes until the sauce coats a spoon.
5
Fold in turkey, noodles, peas, half the cheddar, salt, and pepper; spread into the baking dish, top with remaining cheddar and panko, then bake at 375°F for 20 minutes until the crust turns golden and sauce bubbles at the edges.
6
Plate
Rest 5 minutes so the sauce sets, then serve hot from the dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g cooked turkey breast
- 5 oz70g dry, about 1.75 oz cooked weight egg noodles
- 5 oz140g mushrooms
- 11 onion (160g)
- 1/2 cup70g frozen peas
- 1 1/3 cup320ml whole milk
- 2/3 cup160ml chicken stock
- 2 tbsp28g butter
- 2 tbsp16g all-purpose flour
- 2.4 oz70g sharp cheddar cheese
- 4 tbsp24g panko breadcrumbs
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
