This turkey casserole is made with diced leftover turkey, egg noodles and vegetables, all tossed in a creamy cheesy sauce and baked to perfection. A quick and easy dinner that's perfect for repurposing holiday leftovers!
Calories 454 kcal
12 ounces egg noodles uncooked 4 cups chopped cooked turkey 2 10 ounce cans cream of chicken soup 1 cup milk 2 1/2 cups shredded cheddar cheese divided use 1 1/2 cups frozen peas and carrots or frozen mixed vegetables 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon pepper 2 tablespoons parsley chopped cooking spray
Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray. Cook the egg noodles in salted water according to package directions. In a large bowl, combine the noodles, turkey, cream of chicken soup, milk, 1 cup of cheese, peas and carrots, garlic powder, onion powder, salt and pepper. Place the turkey and noodle mixture in the prepared dish and sprinkle the remaining 1 1/2 cups of cheese over the top. Cover the dish with foil. Bake for 25 minutes or until heated through. Uncover and bake for an additional 10 minutes or until cheese is melted. Sprinkle with parsley and serve.
Calories: 454 kcal | Carbohydrates: 42 g | Protein: 43 g | Fat: 15 g | Saturated Fat: 6 g | Cholesterol: 150 mg | Sodium: 518 mg | Potassium: 449 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 310 IU | Calcium: 216 mg | Iron: 2.2 mg