I was searching on the internet for a way to use a leftover smoked turkey breast, from a previous turkey cook, in a casserole when I came upon a recipe at Campbell's Kitchen for a turkey noodle casserole. The posted casserole turned out to be similar to a classic tuna noodle casserole but uses turkey instead. Perfect foundation for my casserole. Took the basic concept of the recipe and added my personal touches to reflect my preferences and taste.
Ingredients:
• 4 cups smoked turkey breast, cubed
• 8 ounces medium egg noodles, cooked and drained
• 2 cans (10½ oz each) condensed cream of chicken soup
• 2 cans (4 oz each) organic sliced mushrooms
• 1 cup milk
• 2 cups frozen peas or mixed vegetables
• 2 cups shredded cheddar cheese
• ½ teaspoon granulated garlic
• ½ teaspoon black pepper
• ½ teaspoon kosher salt
• 2 cups french fried onions
Instructions:
• Preheat the oven to 400ºF
• Mix the turkey, noodles, soup, milk, vegetables, cheese, mushrooms, garlic, pepper, salt in a large bowl
• Transfer turkey noodle mixture into a greased 4 quart casserole dish
• Bake the turkey noodle casserole covered at 400ºF for 30 to 45 minutes until hot and bubbling
• Top the turkey noodle casserole with french fried onions
• Bake for an additional 10 minutes covered
• Allow smoked turkey breast noodle casserole to rest for 5 minutes before serving
