Description
Cozy Turkey Noodle Soup is a comforting, creamy casserole combining tender turkey, egg noodles, and a medley of vegetables in a rich, cheesy sauce. Perfect for using leftover turkey, this dish is baked to golden, bubbly perfection, making it an ultimate comfort meal for any day.
Ingredients
Scale
Base and Vegetables
- 1 stick Butter (use unsalted for better control over saltiness)
- 1 cup Shredded Carrot (can substitute with frozen carrots)
- 1 rib Celery (feel free to leave it out if you’re not a fan)
Sauce and Liquids
- 1/4 cup All-Purpose Flour (use cornstarch for a gluten-free option)
- 4 cups Chicken Broth (homemade or store-bought)
- 1 cup Half-and-Half Cream (substitute with whole milk for a lighter version)
- 1 cup 2% Milk (keeps the dish creamy without being too heavy)
Main Ingredients
- 8 oz Kluski or Egg Noodles (other pasta shapes can be used)
- 3 cups Cubed Cooked Turkey (leftover turkey works perfectly)
- 1 cup Shredded Cheddar Cheese (try a mix of cheeses for more flavor)
Seasonings
- 1 tsp Salt (adjust according to your preference)
- 1/2 tsp Pepper (freshly cracked for the best flavor)
Instructions
- Melt Butter: In a saucepan, melt the butter over medium heat until it’s fully liquefied, ensuring an even cooking base.
- Cook Vegetables: Add shredded carrot and chopped celery to the melted butter and cook until tender, about 3-5 minutes, stirring occasionally to soften and release flavors.
- Add Flour: Sprinkle the flour into the pan and stir constantly for 1-2 minutes to form a roux, which will thicken the sauce.
- Whisk in Liquids: Gradually add the chicken broth, half-and-half, and milk while whisking continuously to avoid lumps, creating a smooth and creamy mixture.
- Add Noodles and Turkey: Stir in the uncooked noodles, cubed cooked turkey, shredded cheddar cheese, salt, and freshly cracked pepper until well combined.
- Prepare Baking Dish: Pour the entire mixture into a greased baking dish and spread it evenly to ensure uniform cooking.
- Bake: Place the dish in a preheated oven at 350°F (175°C) and bake for 25-30 minutes or until bubbly and golden brown on top.
- Cool and Serve: Remove from the oven and let it cool slightly before serving to allow the casserole to set for best texture and safety.
Notes
- You can substitute frozen carrots if fresh is unavailable.
- For a gluten-free version, replace all-purpose flour with cornstarch and use gluten-free pasta.
- Use whole milk instead of half-and-half for a lighter version with slightly less richness.
- Feel free to mix different cheeses like mozzarella or Monterey Jack for varied flavor.
- Leftover cooked turkey makes this recipe economical and convenient.
- Adjust salt and pepper according to your taste preference.
