Leftover Turkey Noodle Casserole

• 2 cups cooked turkey, diced
• 8 ounces egg noodles
• 2 cups frozen mixed vegetables
• 2 cups shredded cheddar cheese
• 1 can cream of mushroom soup
• 1 cup milk
• 1/2 teaspoon thyme
• 1/2 teaspoon paprika
• Salt to taste
• Pepper to taste
• 1/2 cup breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook egg noodles according to package instructions until al dente.
3. 3 In a large bowl, combine cooked turkey, drained noodles, mixed vegetables, and 1 1/2 cups cheddar cheese.
4. 4 In a separate bowl, mix cream of mushroom soup and milk; pour over turkey mixture and stir to combine.
5. 5 Season with thyme, paprika, salt, and pepper.
6. 6 Transfer mixture to a greased 9x13 inch baking dish.
7. 7 Top with remaining cheese and breadcrumbs.
8. 8 Bake for 30-40 minutes, until bubbly and golden on top.
9. 9 Let stand for 5 minutes before serving.

Nutrition

Tips

• Use any leftover vegetables you have on hand.
• For a gluten-free option, use gluten-free breadcrumbs or omit them entirely.
• Add a dash of hot sauce for a kick.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Pair with a simple green salad for a balanced meal.
• Serve with crusty bread to soak up all the creamy goodness.

FAQ