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Turkey Noodle Casserole combines comfort with memories—perfect for make-ahead magic.
Ah, the Turkey Noodle Casserole, a dish that takes me back to the first lunchbox swap I ever pulled off in grade school. My mom had packed a sandwich, but my best friend Eddie unveiled this treasure from his thermos. We decided to trade, and one bite of that creamy, noodle-laden goodness, and I was hooked. The dish back then featured leftover turkey from Thanksgiving, which I'm convinced his mom cooked to perfection. It's amazing how something so simple can evoke such nostalgia.
Years later, when I found myself cooking for my little ones, I thought of Eddie’s lunchbox. A casserole of noodles, diced turkey, and the comforting aroma of sautéed onions invites everyone to the table. I make sure to use freshly grated Parmesan for a little extra punch. And a dash of red pepper adds a gentle kick, reminding me not to lose my youthful audacity in the kitchen. Allowing the dish to chill brings all the flavors together while giving that rich sauce a chance to set nicely.
Here's a tip for nailing this casserole: when combining the noodles, veggies, and sauce, be gentle to keep everything intact. And when baking, let it sit at room temperature for 30 minutes. It ensures the dish heats evenly. This cozy casserole now bridges the gap between past and present, bringing my own kids' taste buds on a journey through time with every forkful.
Ingredients
- 1 (8-ounce) package medium-size egg noodles
- 1/2 cup onion chopped
- 1/4 cup green pepper chopped
- 1/4 cup butter or margarine melted
- 3 tablespoons all-purpose flour
- 3 cups milk
- 1/4 cup plus 2 tablespoons parmesan cheese grated and divided
- 1 tablespoon poppy seeds
- 1 teaspoon salt plus more to taste
- 1/8 teaspoon red pepper
- 3 cups turkey cooked and diced
- 1 (4-ounce) jar diced pimiento drained
Directions
- Lightly grease a 12x8x2-inch baking dish.
- In a large pot of salted boiling water, cook the noodles according to the package directions.
- Drain the cooked noodles well and set aside.
- While the pasta is cooking, in a Dutch oven, sauté the onion and the green pepper in the butter until tender, about 3-5 minutes.
- Add the flour to the veggie mixture and cook, constantly stirring, until smooth, about 1 minute.
- Gradually add the milk to the veggie mixture and cook over medium heat, stirring constantly, until thickened and bubbly.
- Stir the noodles, 1/4 cup of the parmesan, the poppy seeds, the salt, the red pepper, the turkey, and the pimiento into the veggie mixture and gently stir.
- Spoon the pasta mixture into the prepared baking dish, cover, and chill for at least 8 hours and up to overnight.
- Let the casserole stand at room temperature for 30 minutes.
- Preheat the oven to 350 degrees F.
- Bake, covered, for 45 minutes.
- Carefully uncover and sprinkle with the remaining cheese.
- Bake, uncovered, until the casserole is heated through, about 10 minutes.
- Serve.
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