Description
A simple, creamy casserole using cooked turkey, perfect for using up leftovers quickly.
Ingredients
Scale
- 2 cups cooked, shredded turkey
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup egg noodles, cooked
- 1/2 cup shredded cheddar cheese
- 1/4 cup breadcrumbs
- 1 tablespoon melted butter
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
- In a large bowl, combine the shredded turkey, cream of mushroom soup, milk, and frozen vegetables. Mix until everything is evenly coated.
- Fold in the cooked egg noodles. Pour the mixture into the prepared baking dish.
- In a small bowl, mix the breadcrumbs and melted butter. Sprinkle this mixture evenly over the top of the casserole.
- Bake for 25 minutes.
- Remove the casserole from the oven and sprinkle the cheddar cheese over the top. Return to the oven and bake for another 5 minutes, or until the cheese is melted and bubbly.
- Let the casserole rest for 5 minutes before serving.
Notes
- If you do not have cream of mushroom soup, you can substitute cream of chicken soup.
- For a gluten-free option, substitute the egg noodles with cooked rice or quinoa, and use gluten-free breadcrumbs.
- You can add 1/4 teaspoon of dried thyme for extra flavor.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 27
- Cholesterol: 75