This easy turkey noodle casserole combines tender turkey, egg noodles, peas, mushrooms, and a creamy homemade sauce under a cheesy, crispy breadcrumb topping.
Total Time:45 minutes
Yield:8 servings
Ingredients
12 ounces wide egg noodles
3 cups cooked halal turkey, chopped or shredded
2 tablespoons butter
8 ounces mushrooms, sliced
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups halal chicken or turkey broth
1 cup whole milk
½ teaspoon dried thyme
½ teaspoon black pepper
¼ teaspoon salt, plus more as needed
1 cup frozen peas
1½ cups shredded cheddar cheese, divided
¾ cup breadcrumbs
1 tablespoon melted butter
2 tablespoons chopped fresh parsley, optional
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook the egg noodles in salted boiling water until just shy of al dente, about 1–2 minutes less than the package directions. Drain and set aside.
Melt 2 tablespoons butter in a large skillet over medium heat. Add the mushrooms and cook for 5–7 minutes, until softened and most of their moisture has evaporated.
Add the garlic and cook for about 30 seconds.
Sprinkle the flour over the mushrooms. Stir well and cook for 1 minute.
Gradually add the broth while stirring, followed by the milk, thyme, black pepper, and salt. Cook, stirring regularly, until the sauce begins to thicken.
Reduce the heat to low. Stir in the cooked turkey, frozen peas, and 1 cup cheddar cheese.
Add the drained noodles and gently fold until evenly coated with the creamy sauce.
Transfer the mixture to the prepared baking dish.
Sprinkle the remaining ½ cup cheddar over the casserole.
Mix the breadcrumbs with 1 tablespoon melted butter and scatter evenly over the cheese.
Bake uncovered for 20–25 minutes, until bubbling around the edges and lightly golden on top.
Make sure the center is thoroughly heated to 165°F (73.9°C).
Let rest for 5–10 minutes before serving. Garnish with parsley if desired
Notes
Use halal-certified turkey and broth.
Cook the noodles slightly less than al dente because they’ll continue cooking in the oven.
Let the mushrooms release most of their moisture before making the sauce.
Don’t make the sauce excessively thick in the skillet; the noodles will absorb additional moisture while baking.
Keep the breadcrumbs separate until baking if preparing the casserole ahead.
Cooked chicken can replace turkey in the same quantity.
Add a small splash of broth or milk when reheating if the noodles have absorbed too much sauce.
