Delicious Turkey Casserole
- Jamie
- Dec 1, 2019
- 2 min read
Updated: Dec 3, 2019
Time to use those turkey leftovers to make this amazing and simple casserole that will wow even the kids! It really IS that good.
The secret ingredient in this is the rosemary from the flavored butter I used when I roasted this turkey! Took it up to another level of YUM! Check out my roasted turkey or flavored butter recipe!
Ingredients:
2/3 cup panko
3/4 cup freshly grated Parmesan, divided
6 Tbsp butter, divided, plus more for pan
Kosher salt
1 medium yellow onion, chopped
2 cups sliced white button mushrooms
1/4 c. all-purpose flour
4 cups low-sodium chicken broth
2 cups (8 oz) shredded cheddar
3 cups cubed cooked turkey
8 oz. egg noodles, cooked
1 cup frozen peas and carrots
3 Tbsp freshly chopped parsley, plus more for garnish
1 Tbsp lemon juice
Freshly ground black pepper
Directions:
Preheat oven to 425°. In medium bowl, combine panko with 1/4 cup Parmesan, and 3 tablespoons of butter. Season with salt. Personally I double this part of the recipe because I like the extra crunch on the casserole.
In a medium saucepan over medium-high heat, melt remaining 3 tablespoons butter. Add onion and mushrooms and season with salt. Cook, stirring until softened, about 6 minutes. Add flour and cook, stirring, 1 minute more. Pour broth into saucepan and bring to a boil.
Reduce heat to medium-low and simmer, stirring, until thickened, about 5 minutes. This may take a little longer but it should not be extremely thick.
Remove from heat and stir in cheddar and remaining ½ cup Parmesan until melted.
Add turkey, peas and carrots, parsley, and lemon juice to the saucepan and season with salt and pepper. Put the noodles in your greased 9x13 pan.
Dump the turkey casserole mixture into dish. Slowly mix in the noodles.
Top with buttered breadcrumbs. Bake until golden and bubbling, about 20 minutes.
After you pull the casserole dish out of the oven, top with parsley and let set for about 5-10 minutes.
If you make changes to this recipe, please drop a comment and share! This would also be good using leftover broccoli.
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