Here’s a casserole you’re sure to gobble up!
Cheesy Turkey Casserole
- 2 cups broad egg noodles
- 1 1/2 cups milk 2%
- 1 1/2 tbsp. all purpose flour
- 1/2 tsp. salt
- 1/4 tsp. ground mustard
- 1/4 tsp. poultry seasoning
- 1/4 tsp. dried thyme
- 1 clove garlic minced
- 2 tbsp. butter
- 3/4 cup shredded aged cheddar
- 1/2 cup sour cream
- 1 1/2 cups cold turkey sliced or cubed
- 1 medium carrot thinly sliced
- 1/2 cup frozen peas thowed
- 1/4 cup parmesan cheese
- 1/4 cup panko plain bread crumbs
Prepare egg noodles per package instructions al dente.
Combine milk, flour, salt, ground mustard, poultry seasoning and dried thyme. Stir until all lumps are gone. Set aside.
Saute garlic in the butter for 2 minutes on a 10 inch pan. Stir up the milk mixture and add it to the pan. Stir continuously until it thickens, about a minute. Blend in the sour cream and cheese.
Pour the mixture into a large mixing bowl. Add the turkey, carrots and peas and toss until well blended. Pour the mixture into a 2 quart casserole dish.
To make the topping, mix the parmesan cheese and panko bread crumbs together. Sprinkle the mix over the casserole. Bake in a 350° preheated oven for 30 minutes.
Did you know: The average American eats 18 pounds of turkey each year and more turkeys are consumed on Thanksgiving than Christmas and Easter combined. Wow, I think I'll have a nap.