Description
This comforting Turkey Casserole is a delicious and hearty dish combining tender cooked turkey, cheesy egg noodles, fresh vegetables, and a crispy panko-Parmesan topping. It’s perfect for a cozy family dinner or a satisfying meal using leftover turkey, baked to golden perfection.
Ingredients
Scale
Topping
- 2/3 cup panko
- 3/4 cup freshly grated Parmesan, divided
- 6 Tbsp. butter, divided, plus more for pan
- Kosher salt
Casserole
- 1 small yellow onion, chopped
- 1 1/4 cups sliced cremini mushrooms
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken stock
- 2 cups shredded cheddar
- 3 cups cubed cooked turkey
- 8 oz. egg noodles, cooked
- 1 cup frozen peas
- 3 Tbsp. freshly chopped parsley, plus more for garnish
- 1 Tbsp. lemon juice
- Freshly ground black pepper
- Kosher salt
Instructions
- Prepare the Topping: Preheat your oven to 425°F. In a medium bowl, mix together panko and 1/4 cup of the Parmesan. Melt 3 tablespoons of butter and stir it into the panko mixture until well combined. Season with kosher salt to taste and set aside.
- Sauté Vegetables: In a large pot over medium-high heat, melt the remaining 3 tablespoons of butter. Add the chopped onion and sliced cremini mushrooms, seasoning with salt. Cook while stirring frequently until the vegetables soften, about 6 minutes.
- Make the Roux and Sauce: Sprinkle the flour over the softened vegetables and stir for 1 minute to cook the flour. Slowly pour in the chicken stock while stirring constantly. Bring the mixture to a boil, then reduce heat to medium-low and simmer for about 5 minutes until the sauce thickens.
- Add Cheese: Remove the pot from heat and stir in the shredded cheddar and the remaining 1/2 cup Parmesan cheese until melted and smooth.
- Combine Casserole Ingredients: Add the cubed cooked turkey, cooked egg noodles, frozen peas, chopped parsley, and lemon juice to the cheesy sauce. Season with salt and freshly ground black pepper to taste, mixing well to combine all ingredients.
- Assemble and Bake: Butter a 9″ x 13″ baking dish. Transfer the turkey casserole mixture into the dish and evenly top with the prepared buttered panko-Parmesan breadcrumbs. Bake in the preheated oven for about 20 minutes or until the topping is golden brown and the casserole is bubbly.
- Garnish and Serve: Remove from oven and sprinkle additional chopped parsley over the top for a fresh finish. Serve warm.
Notes
- Use leftover turkey or rotisserie chicken for convenience and added flavor.
- For a crispier topping, you can broil for the last 2-3 minutes but watch carefully to prevent burning.
- Substitute frozen peas with other vegetables like green beans or broccoli florets.
- To make it gluten-free, replace all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs.
- Ensure egg noodles are cooked al dente to avoid them becoming mushy after baking.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
