CREAMY TURKEY OR CHICKEN-MUSHROOM NOODLE CASSEROLE
This will also work well using cooked cubed chicken, make, the complete casserole may be assembled and refrigerated up to 24 hours in advance, do not add in any extra salt to this recipe as the canned soups already have enough sodium content, low-sodium soups may be used if desired.
Provided by Kittencalrecipezazz
Categories Poultry
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Grease a 2-quart casserole dish (can use an 11 x 7-inch baking pan).
- In a bowl combine both soups with sour cream, melted butter, garlic powder and cayenne pepper; whisk until smooth.
- Mix in cheddar cheese, mushrooms, onion, celery, cubed turkey and black pepper; set aside.
- Cook the egg noodles in boiling water until tender; drain transfer to the bowl with with soup mixture; toss to combine.
- Transfer/spread to the prepared baking dish (at this point you may cover and refrigerate for up to 24 hours, remove from refrigerator 30 minutes prior to baking).
- In a small bowl combine the crushed cracker crumbs with melted butter, then sprinkle evenly on top of the casserole.
- Bake in a preheated 350 degree F oven for 30 minutes or until bubbly and browned on top.
CREAM OF MUSHROOM CASSEROLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Bring a large pot of water to a boil for the egg noodles.
- Heat a medium sauce pot over medium heat. Add extra-virgin olive oil, 1 turn of the pan, about 1 tablespoon, and 2 tablespoons butter. When butter melts, add in chopped button mushrooms and cook 5 minutes, until just tender. Sprinkle in a couple of tablespoons flour and cook 1 minute. Whisk in chicken stock and bring to a bubble then stir in the whole milk or cream. Reduce heat to low and gently simmer. Season the sauce with nutmeg, salt and pepper.
- Heat a nonstick skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan then the shallots and mushrooms. Cook the mushrooms 8 minutes, until tender. Season with thyme, salt and pepper and deglaze the pan with 1/3 cup dry white wine or a little stock. Reduce heat to medium low and let the liquid cook off.
- Preheat broiler to high.
- While the mushrooms cook, drop egg noodles in water, salt the water and cook noodles to al dente, with a bite to them. Drain noodles and return to hot pot. Add the sauce to the pot and toss noodles to coat in sauce.
- Lightly cover a flameproof casserole dish with softened butter then transfer cream of mushroom noodles to the casserole dish and top with wild mushroom ragout and the shredded cheese. Place the casserole under the broiler and melt and bubble the cheese until brown at edges. Garnish with chives.
TURKEY NOODLE CASSEROLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of water to a boilfor your egg noodles. When it boils, salt the water and cook noodles to al dente.
- Preheat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan, and bacon or turkey bacon. Render the bacon fat 2 to 3 minutes, until bacon begins to brown at edges. Add meat and brown it, crumbling it with a wooden spoon. Move the meat over to 1 side of the pan and add mushrooms and onions to the opposite side. Cook mushrooms and onions 3 to 5 minutes, then combine the meat with veggies and season the mixture liberally with salt and pepper, then sprinkle in the ground thyme or poultry seasoning. Cook another 5 minutes then add wine. Deglaze the pan, lifting up pan drippings and bits. Stir in stock and bring to a bubble, then stir in cream and reduce the heat to low. Add nutmeg to sauce and stir. Taste to adjust seasonings.
- Preheat broiler to high. Combine noodles with turkey and sauce. Grease a flameproof casserole dish with a little softened butter nested in a piece of paper towel then transfer the turkey noodle mixture to the dish. Top the casserole with Gruyere then bread crumbs. Place the casserole 8 to 10 inches from the broiler and brown 2 to 3 minutes until cheese is melted and the crumbs are brown. Remove from oven and garnish the casserole with parsley.
CHICKEN NOODLE CASSEROLE I
Creamy chicken and noodle casserole topped with crushed crackers. Wonderful as leftovers topped with melted cheese!
Provided by Dawne
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
- In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
- Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
- Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.
Nutrition Facts : Calories 541.9 calories, Carbohydrate 35.5 g, Cholesterol 132.6 mg, Fat 34.2 g, Fiber 0.9 g, Protein 23.3 g, SaturatedFat 17.7 g, Sodium 894.6 mg, Sugar 2.3 g
CREAMY CHICKEN NOODLE CASSEROLE
This is a "kid pleasing" recipe that will help them eat their veggies! This recipe comes from a resource at my local grocery store.
Provided by D. Todd Miller
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook egg noodles according to package directions. Drain and set aside.
- Heat butter in medium saucepan. Saute onions until transparent, approximately 4-5 minutes.
- Add chicken, vegetables, soups, milk, and seasonings. Cook over medium heat until broccoli is tender.
- Add cooked egg noodles and mix until thoroughly blended.
- Spread into a greased 9 x 12 baking dish. Cover.
- Bake at 350 degrees F for 20 minutes.
- Top with cheese and bake an additional 10 minutes.
CHICKEN NOODLE CASSEROLE
Simple comfort food. Can be assembled ahead of time and baked later. Use leftover chicken, turkey or pork.
Provided by agileangus
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix soup, milk, pepper, Parmesan, vegetables, chicken and noodles in a 1 1/2 quart casserole.
- Bake at 400 degrees for 25 minutes. Stir.
- Top with cheddar cheese; bake 5 minutes more.
Nutrition Facts : Calories 394.7, Fat 17.9, SaturatedFat 7.4, Cholesterol 93.1, Sodium 773.3, Carbohydrate 28.2, Fiber 2.9, Sugar 1.6, Protein 30.2
TURKEY NOODLE CASSEROLE
A great casserole to make with Thanksgiving or Christmas turkey leftovers. The hint of curry really makes this recipe great! Adapted from a recipe by Diana Rattray.
Provided by CKITCHING
Categories Main Dish Recipes Casserole Recipes Turkey
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart baking dish.
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
- At the same time, melt butter in a saucepan over medium heat. Add mushrooms, onion, and garlic; saute until tender, 5 to 7 minutes. Add condensed soup, leftover gravy, milk, curry powder, poultry seasoning, and salt; cook and stir until well blended and hot, about 5 minutes.
- Combine cooked egg noodles, turkey, and peas in the prepared baking dish. Pour hot soup mixture over top and sprinkle with Cheddar cheese.
- Bake in the preheated oven until hot and bubbly, 25 to 30 minutes.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 42.3 g, Cholesterol 85.6 mg, Fat 15.4 g, Fiber 3.3 g, Protein 24.4 g, SaturatedFat 6.6 g, Sodium 616.1 mg, Sugar 4.8 g
CHICKEN, MUSHROOM, AND NOODLE CASSEROLE
Make and share this Chicken, Mushroom, and Noodle Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°; in a saucepan over med-high heat, melt the butter.
- Add in the onions, mushrooms, and celery; saute until tender, about minutes.
- Add in the flour and stir until bubbly; add in the stock, milk, thyme, salt, and pepper; stir until thickened, about 2 minutes; taste and adjust with salt and pepper.
- Put the noodles and chicken in a lightly sprayed or oiled 2 quart casserole; add the mushroom sauce and mix well.
- Top with cheese; bake, uncovered, until bubbly, 25-30 minutes.
- Let stand for 5-10 minutes before serving.
Nutrition Facts : Calories 275.6, Fat 10.7, SaturatedFat 5.9, Cholesterol 55.8, Sodium 440.5, Carbohydrate 36.8, Fiber 1.9, Sugar 3.9, Protein 8.2
CREAMY TURKEY CASSEROLE
I sometimes make turkey just so I have the extras for the casserole! -Mary Jo O'Brien, Hastings, Minnesota
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Combine the soups, cheese and mayonnaise. Stir in the turkey, broccoli, rice, water chestnuts and mushrooms. , Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes; stir. Sprinkle with croutons. Bake until bubbly, 8-12 minutes longer.
Nutrition Facts : Calories 311 calories, Fat 14g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 846mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 20g protein.
CREAMY NOODLE CASSEROLE
My husband, Ronald, works long hours and frequently doesn't arrive home until past 7 p.m. This casserole is ideal for those late nights-it's just as tasty after it's been warmed in the microwave. -Barb Marshall, Pickerington, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, cook noodles in boiling water for 5 minutes. Add broccoli and ham; cook until noodles are tender, 5-10 minutes longer. , Drain; return to pan. Stir in the remaining ingredients. Cook and stir over low heat until butter is melted and mixture is heated through. Freeze option: Freeze cooled noodle mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring; add broth or milk if necessary.
Nutrition Facts : Calories 428 calories, Fat 20g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 1087mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein.
TURKEY NOODLE CASSEROLE
Make and share this Turkey Noodle Casserole recipe from Food.com.
Provided by MizzNezz
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In 2 qt saucepan, cook mushrooms with water and oil for 5 minutes.
- Add onions and wine; cook for 1 minute.
- Add flour and stir for 2 minutes.
- Slowly add milk, broth, thyme, sage, and cream cheese; cook for 3 minutes.
- Heat oven to 375°F.
- In lg bowl, combine mushroom sauce, noodles, peas, Parmesan and turkey.
- Spoon into a greased 3-quart casserole dish.
- Top with breadcrumbs, sprinkle with salt and pepper.
- Bake for 30 minutes, or until bubbly.
Nutrition Facts : Calories 689.3, Fat 20.9, SaturatedFat 8.7, Cholesterol 147.8, Sodium 1158.3, Carbohydrate 77.2, Fiber 5.6, Sugar 6.5, Protein 46.1
TURKEY NOODLE CASSEROLE
Celery, water chestnuts and mushrooms add texture and crunch to this hearty casserole that is full of ground turkey. "I'll fix two and serve one with a salad to make a complete meal," writes Georgia Hennings of Alliance, Nebraska. "I keep the second one in the freezer to bake when company's coming."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (6 serving each).
Number Of Ingredients 13
Steps:
- In a large skillet, cook turkey over medium heat until no longer pink. Add the celery, green pepper and onion; cook until tender. Stir in the soup, water chestnuts, mushrooms, pimientos, soy sauce, salt and lemon-pepper. Reduce heat; simmer for 20 minutes., Remove from the heat; add sour cream and noodles. Spoon half into a freezer container; cover and freeze for up to 3 months. Place remaining mixture in a greased 2-qt. baking dish. Cover and bake at 350° for 30-35 minutes or until heated through., To use frozen casserole: Thaw in the refrigerator. Transfer to a greased 2-qt. baking dish and bake as directed.
Nutrition Facts :
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