Name: Turkey Noodle Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 12 oz egg noodles -; 1/4 cup unsalted butter -; 2 cups sliced shallots or thinly sliced onions -; 2 cups diced celery -; 1/4 cup all-purpose flour -; 1/3 cup dry vermouth or dry white wine -; 1 1/2 cups of milk -; 1/4 cup cream or sour cream -; 2 cups chicken or turkey stock -; 2 teaspoons dry tarragon -; 2 tablespoons whole grain mustard -; 3 cups coarsely chopped cooked turkey -; 6 ounces grated Gruyere cheese -; Salt -; 1/2 teaspoon freshly ground black pepper -; 2 tablespoons lemon juice -; 1/2 cup panko bread crumbs -; 1 tablespoon melted butter -; Freshly chopped parsley for garnish (optional) -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Turkey Noodle Casserole

1. 12 oz egg noodles -

2. 1/4 cup unsalted butter -

3. 2 cups sliced shallots or thinly sliced onions -

4. 2 cups diced celery -

5. 1/4 cup all-purpose flour -

6. 1/3 cup dry vermouth or dry white wine -

7. 1 1/2 cups of milk -

8. 1/4 cup cream or sour cream -

9. 2 cups chicken or turkey stock -

10. 2 teaspoons dry tarragon -

11. 2 tablespoons whole grain mustard -

12. 3 cups coarsely chopped cooked turkey -

13. 6 ounces grated Gruyere cheese -

14. Salt -

15. 1/2 teaspoon freshly ground black pepper -

16. 2 tablespoons lemon juice -

17. 1/2 cup panko bread crumbs -

18. 1 tablespoon melted butter -

19. Freshly chopped parsley for garnish (optional) -

How to cook deliciously - Turkey Noodle Casserole

1. Stage

Preheat the oven to 375°F. Start heating 4 quarts of water for the pasta. Add 2 tablespoons of salt to the water (1 tablespoon for every 2 quarts of water).

2. Stage

Boil the water for pasta: Heat 4 quarts of water on high until it comes to a boil. Add 2 tablespoons of salt to the water,

3. Stage

Cook the shallots and add flour: Melt butter in a large, thick-bottomed (5-quart) pot on medium heat. Add the shallots and celery, and cook until softened, about 5 minutes. Stir in the flour and cook over low heat, stirring, for about 3 minutes.

4. Stage

Cook the noodles firmer than al dente: Put the noodles into the boiling water. Follow the package directions and cook the noodles for 2 minutes less than the range given on the package. The pasta should be a bit firmer than al dente. So, for example, if the package instructions say bring to a boil and cook for 6 to 10 minutes, add the pasta to the hot water, return the water to a boil and cook it for 4 minutes. While the pasta is cooking, continue on with the recipe.

5. Stage

Start the sauce: Into the saucepan with the butter, shallots, celery, and flour, add the dry vermouth and let bubble for a minute. Then, stir in the milk, cream, and stock. Add the tarragon. Bring to a simmer and cook over medium-low heat, stirring frequently, for about 5 to 8 minutes.

6. Stage

Drain and rinse the pasta: By the time the sauce is done, the pasta will be ready. Drain and rinse the pasta with cold water to stop the cooking.

7. Stage

Add the cheese, mustard, and turkey to the sauce: Add the grated cheese and mustard to the pot. Stir until the cheese is melted. Add the chopped cooked turkey to the pot. Add salt to taste (depending on if you are using salted stock or not, or salted butter or not, that could be no added salt to as much as a teaspoon added). Add freshly ground black pepper.

8. Stage

Add the pasta, lemon juice, and transfer to casserole dish: Now it's time to add the cooked pasta to the pot. If the noodles have stuck together, rinse them in the colander with a little water to separate them. Add the noodles to the pot with the turkey. Stir in the lemon juice and adjust the seasonings to your taste. Transfer the mixture to a buttered 3-quart casserole dish.

9. Stage

Top with the panko and melted butter: Sprinkle the top with panko and drizzle 1 tablespoon of melted butter over the top.

10. Stage

Bake until golden: Bake the casserole at 375°F on the middle rack of the oven for 30 to 40 minutes, or until it is bubbling, and the top is golden. If you can wait, let the casserole cool a bit before serving. Garnish with chopped parsley, if using. Did you love the recipe? Give us some stars and leave a comment below!