Turkey Noodle Casserole
It’s nearing the famous turkey holiday, Thanksgiving! What happens the day after Thanksgiving? Besides the shopping mayhem most of us are left with a lot of turkey. Most of us have way more than we could ever want or need and what better way to use it than to make a new recipe?
This recipe is a regular one at our house; however, typically we use chicken. This time I changed up a few ingredients and substituted the chicken for turkey. It was a great way to reuse leftover turkey and give it a whole new flavor.
- 2 Cups Leftover Turkey (I prefer the white meat and you can use more/less depending on how much you want in the casserole)
- 1 Bag of No Yolk Egg Noodles
- 1 Can of Low Fat Cream of Mushroom
- 1 Cup Chicken Broth
- 1/2 Cup Peas
- 1/2 Cup Corn
- Bread Crumbs
Begin by preheating the oven to 350*.
Prepare the noodles as instructed on the package. Once the noodles are cooked and drained return them to the bowl and mix in the remaining ingredients.
Once well mixed pour into a greased 9x13 baking dish and sprinkle the top with bread crumbs. This will bake for about 15 minutes until the bread crumbs are slightly browned.
The calorie count based on this dish making 8 servings and eating 1 serving is 175 calories and 2.4g of fat with 26.4g of carbs. Please note this is a rough estimate and it will depend on exactly the amounts you use as well as the products.
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.