Turkey Noodle Casserole
Turkey Noodle Casserole is a nice catch-all meal. It calls for cooked turkey, so it's perfect for the days after Thanksgiving or any other time you have turkey leftovers. Crushed butter crackers make a nice topping to this flavorful dish. This comforting casserole will please the whole family. It's easy to make, too, which is especially nice after the holidays. If you typically use chicken in your pasta dishes, switch things up with turkey this time. It's a great alternative.
Notes
Ingredients
- 16 ounces pasta
- 1 pound cooked shredded turkey
- 1 cup frozen vegetables, frozen or fresh
- 1 cup broccoli, frozen or fresh
- 1 (15-ounce) can cream of chicken soup
- 15 ounces water
- 1 teaspoon garlic salt
- 1 tablespoon onion powder
- 1 cup mozzarella cheese, shredded, divided
- 1 1/2 cup crushed butter crackers
- 1 teaspoon dried parsley flakes (optional)
- 1 teaspoon paprika (optional)
Instructions
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Preheat oven to 350 degrees F.
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In a large pot, cook pasta until al dente.
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In a separate pot, add cream of chicken soup and water. Stir the ingredients until everything is well incorporated. Turn the heat to medium, then add the mixed vegetables and broccoli. Stir the ingredients and cook for 5 minutes.
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Drain the pasta, then place the pasta into your chosen baking dish. Add the turkey. Pour in the cream of chicken soup and vegetable mixture. Fold in the ingredients.
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Add 3/4 cup of mozzarella, then fold in. Sprinkle in the onion powder and garlic salt. Fold in the ingredients.
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Sprinkle remaining cheese on top of casserole. Then, sprinkle the butter cracker crumbs on top.
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Sprinkle the parsley flakes and paprika on top of the casserole, then bake uncovered for 35 minutes.
