Comida Kraft
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Turkey Noodle Casserole

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Make It

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  • Brown bacon in deep skillet over med-high heat until cooked, about 5 minutes. Add onions and cook 2-3 minutes. Lower heat to medium, and add mushrooms; continue cooking for another 5 minutes.
  • Once onions have browned and mushrooms have cooked down, add white wine to deglaze pan, scraping up all bits of bacon, onions, and mushrooms off the bottom and sides of the pan. Reduce liquid by half, and then add chicken stock and milk. Bring mixture to a bubble, then add turkey; cover pan with lid and warm through for about 5 minutes. Preheat broiler oven, and move rack into top position.
  • Meanwhile, cook egg noodles to just under al dente texture, about 3-4 minutes. Drain well, and add to pan, stirring to coat. Pour into casserole dish; top with cheese and bread crumb mixture. Put under broiler just long enough for top to get browned and crunchy, about 3 minutes. Serve.


If you don't have/don't use white wine, use 1 1/2 cups of chicken stock. Deglaze pan with 1/2 cup stock before adding rest of liquids. If you like leftovers, this meal freezes very well. Put single-servings into freezer-safe containers (make sure some liquid from casserole is added to each), and heat it up in microwave on 70% for 3-4 minutes. I made this recipe the other day, and my 2-year-old, who hardly eats anything at all, loved it so much, she ate two servings! It's a great way to use up leftover turkey, and you could probably also add 1/2 cup frozen peas when adding turkey to pan, for an all-in-one meal!

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