Leftover Turkey Casserole With Egg Noodles (Edit recipe)

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This creamy turkey noodle casserole is an easy and delicious way to use up leftover turkey. Packed with tender noodles, mixed vegetables, and a rich sour cream and cheese sauce, it’s a comforting one-dish meal the whole family will love. Top it with melty mozzarella or buttery Ritz crackers for a dlicous topping

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Original Recipe

PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

9

Serves: 12

Ingredients

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees
Start a large stockpot or pot of boiling water and a small pan for the frozen vegetables to boil.
Cook the noodles and the frozen vegetables following the directions on the packages.
Drain and set aside the noodles and cooked vegetables.
Mix your cream of chicken, sour cream, milk, salt, pepper, and 1 1/2 cups of mozzarella cheese in a large mixing bowl.
Once the sour cream mixture is mixed well, add the cooked vegetables, chunks of warmed shredded turkey, and noodles.u00a0
Spray a 9X13 pan with a nonstick spray.
Top the dish with the remaining 1 Cup of shredded cheese.
Optional: In a bag, crush one sleeve, which is about 30 Ritz crackers for topping the casserole. For this alteration, bake for 20 minutes and then top with ritz crackers for the remaining ten minutes.
Bake in the oven at 350 degrees in the oven for 30 minutes.
Remove and serve!!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	270
Fat:	13 g
Carbohydrates:	11 g
Protein:	27 g
Cholesterol:	70 g
Sodium:	516 mg
Fiber:	1 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.