Turkey Noodle Casserole
Full of flavors and the perfect casserole for colder weather.
Servings: 8
Calories: 296kcal
Ingredients
- 2 to 3 cups turkey cubed
- 2 tablespoons olive oil
- 3 small carrots peeled and diced
- 2 stalks celery diced
- 1 onion diced
- 1 8 ounce pkg cream cheese cut into large cubes
- ½ cup sour cream
- 2 cups chicken stock
- ½ teaspoon ground sage
- 1 teaspoon thyme leaves
- 1 16 ounce package egg noodles
- 2 cups dry stuffing mix AND ½ cup hot water OR 3 cups leftover dressing
- Butter for greasing casserole dish
Instructions
- Preheat oven to 350 degrees.
- Cook egg noodles to al dente according to package directions. Drain.
- Grease a 9x13 casserole dish with butter. Set aside.
- In a large skillet over medium-high heat, add olive oil. Heat until it shimmers (about 1 minute) and add onions, celery, and carrots. Cook until tender, stirring occasionally, for about 5 minutes.
- Mix in cream cheese, sour cream, and chicken stock. Add the sage and thyme. When well combined, stir in turkey and heat through.
- Toss turkey mixture with cooked egg noodles and pour into prepared casserole dish.
- Mix together dry stuffing mix and hot water. Fluff with a fork. OR use leftover dressing. Use a fork to drop prepared stuffing over the top of the casserole.
- Cover with aluminum foil and cook for 20 minutes. Remove foil and cook for an additional 5 to 10 minutes to make the topping crunchy. Serve.
Nutrition
Calories: 296kcal | Carbohydrates: 39g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 740mg | Potassium: 337mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3937IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 2mg