Turkey Noodle Casserole
Recipes Holidays Main Dish Pasta Quick and Easy Seasonal cooking
Description
Use your leftover turkey to make this creamy, crunchy casserole when that big dinner is over. It is fancy enough to invite more guests if you are not too tired from the big day!
Ingredients
12 oz. egg noodles
1/4 c. unsalted butter
2 c. sliced shallots or thinly sliced onions
2 c. diced celery
1/4 c. all-purpose flour
1/3 c. dry vermouth or dry white wine
1 1/2 c. milk
1/4 c. cream
2 c. chicken or turkey stock
2 t. dry tarragon
2 T. whole grain mustard
3 c. coarsely chopped cooked turkey
6 oz. grated Gruyere cheese
salt
1/2 t. freshly ground black pepper
2 T. lemon juice
1/2 c. panko bread crumbs
1 T. melted butter
freshly chopped parsley for garnish (optional)
Directions
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Preheat oven to 375 degrees.
Heat 4 quarts water for the pasta. Add 2 tablespoons salt to the water (1 T. for every 2 quarts of water).
Melt butter in a large, heavy bottomed pot (5-quart) on medium heat. Add shallots and celery and cook until softened, about 5 minutes. Stir in flour and cook over low heat, stirring for about 3 minutes.
Put noodles into the boiling water. Follow package directions and cook noodles for 2 minutes less than the directions given on the package. The pasta should be a bit firmer than al dente. So, for example, if the package instructions say bring to a boil and cook for 6 to 10 minutes, add the pasta to the hot water, return the water to a boil and cook it for 4 minutes. While the pasta is cooking continue on with the recipe.
Into the saucepan with the butter, shallots, celery, and flour, add the dry vermouth and let bubble for a minute. Then stir in the milk, cream, and stock. Add the tarragon. Bring to a simmer and cook over medium-low heat, stirring frequently, for about 5 to 8 minutes.
During this time the pasta will be ready. Drain it and rinse it with cold water to stop the cooking.
Add the grated cheese and mustard to the pot. Stir until the cheese is melted. Add the chopped cooked turkey to the pot. Add salt to taste (depending on if you are using salted stock or not, or salted butter or not, that could be no added salt to as much as a teaspoon). Add freshly ground black pepper.
Add the cooked pasta to the pot. If the noodles have stuck together, rinse them in the colander with a little water to separate the noodles from each other. Add the noodles to the pot with the turkey. Stir in the lemon juice. Adjust seasonings to taste. Transfer the mixture to a buttered 3-quart casserole.
Sprinkle with panko and drizzle 1 T. melted butter over the top.
Bake the casserole in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.
Garnish with chopped parsley, if using.
Serves 6