Turkey Noodle Casserole Aka Turkey Mess Recipes

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.

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.

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.

Steps:

• In a large bowl, combine the turkey, corn and soup. Stir in the cheese, celery, 1/4 cup noodles, mushrooms, 1/4 cup almonds and green pepper. Pour into a greased 2-qt. baking dish., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining noodles and almonds. Bake 10-15 minutes longer or until heated through.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
• Heat a large skillet over medium-high heat and stir in turkey and onion. Cook and stir until turkey mixture is crumbly, evenly browned, and no longer pink, about 10 minutes; drain. Stir in tomato sauce and Italian seasoning; bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
• Combine milk, cream cheese, parsley, and garlic in a small saucepan. Cook and stir over medium heat until cream cheese is melted, about 5 minutes.
• Toss noodles with cream cheese mixture; transfer to prepared baking dish. Top with turkey mixture and sprinkle with mozzarella cheese.
• Bake in preheated oven until cheese is melted, 15 to 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until almost cooked through and still firm to the bite, about 4 minutes. Drain.
• Melt butter in a large saucepan over medium heat. Whisk in flour; cook, stirring, until mixture is light golden, about 3 minutes.
• Pour milk into butter and flour mixture, whisking constantly. Stir in cream of mushroom soup, red bell pepper, green bell pepper, green onions, garam masala, and dried tarragon. Bring mixture to a simmer, cook for 2 minutes. Remove from heat.
• Stir in pepperjack cheese until cheese is melted and incorporated.
• Stir pepperjack cheese mixture, turkey meat, and noodles in a large bowl until evenly incorporated. Pour mixture into a large casserole dish. Sprinkle chips on top, pressing down slightly with the tines of a fork. Bake in the preheated oven until casserole top is golden brown and sauce is bubbling, about 30 minutes.

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.

Steps:

• In a large sautee pan, fry pancetta. Cook till done, but not crisp. When done, pull out, pat with paper towel to blot off excess grease, hold pancetta to side.
• In same pan, add garlic,onions, and mushrooms. Add the water, if using a non-stick pan. If not, add the butter.Cook till onions are translucent, but slightly firm and till mushrooms are done. If you added water, DRAIN NOW! If not, proceed to the next step! (I usually preheat the over to 350 before I add the turkey, gives the oven plenty of time to preheat).
• In a separate pot, bring salted water to a boil, cook noodles.
• After the onion-mushroom mixture is done, add the ground turkey. Add Italian seasonings and cayenne pepper. Taste after turkey is cooked thoroughly, adjust seasonings as you wish.
• Next, add the cream of mushroom soup while still on the heat, just to mix everything nicely.
• Once the noodles are done, place them a medium casserole dish. Pour turkey soup mixture over top. Stir to combine, add cheese. Top with pancetta.
• Hit till bubbly and ENJOY!

Steps:

• Cook noodles according to package directions. Meanwhile, in a large bowl, combine the turkey, soup, garlic salt, rosemary and pepper. In a small bowl, combine the spinach, cottage cheese and 1/2 cup mozzarella cheese., Drain noodles. Place half of the noodles in a 2-qt. baking dish coated with cooking spray; layer with half of the turkey and cottage cheese mixtures. Repeat layers., Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining mozzarella. Bake 10-15 minutes longer or until edges are lightly browned. Sprinkle with paprika. Let stand for 5 minutes before serving.

Steps:

• Bring large pot of water to a boil, add salt and cook noodles until al dente, about 4 minutes - (I added 1 tsp Salt).
• Preheat a large, deep skillet over medium high heat. Add olive oil and bacon, rendering fat, about 2-3 minutes. Can use smoked bacon, turkey bacon, or ham.
• Add breast meat and cook, using a wooden spoon to crumble.
• Move the meat over to one side of the skillet and add onions and mushrooms to the opposite side.
• Cook onions and mushrooms 3-5 minutes and then combine them with the meat mixture and season liberally with salt and pepper - (I cooked onions for about 8-10 minutes to soften more and I used canned mushrooms, adding them the last 2 minutes. I sprinkled with 1/2 tsp both salt & pepper).
• Sprinkle with Poultry Season - (I used 1 Tbl.).
• Cook for 5 minutes and then add wine.
• Deglaze pan lifting up any drippings or bits.
• Stir in stock and bring to a bubble, then stir in cream and reduce heat to low.
• Add nutmeg to sauce and stir -(I used 1/4 tsp dried nutmeg).
• Taste to adjust seasonings.
• Preheat broiler to high.
• Combine drained noodles with turkey sauce.
• Grease an oblong casserole dish with a little butter nestled in a pc of paper towel, then tranfer the turkey noodle mixture to the dish - (I used Pam, worked fine).
• Top the casserole with the Gruyere (Emmentaler OR Jarlsberg OR Appenzell OR Raclette OR Swiss cheese), then bread crumbs -(I used Mozzarella and it tasted super)
• Place casserole 8-10 inches from the broiler and brown 2-3 minutes until cheese is melted and the crumbs have browned - (I baked 30 minutes to allow the noodles to absorb all the juices and it browned nicely).
• Garnish with parsley.
• Time took me 20/30, not her 10/20.

Steps:

• Preheat oven to 375°F.
• Spray a 2-quart casserole with non stick cooking spray & set aside.
• Place a large pot on the stove with 4 quarts of water.
• Bring to a boil, adding salt if you'd like.
• Prepare noodles by mixing the flour, salt& eggs until a stiff dough forms, adding additional flour a tbsp at a time if too sticky.
• Divide dough into 6 smaller balls.
• Roll each ball between your hands until you have a 'thinner than a pencil' thickness.
• Break off pieces into 1 to 1-1/2 inch lengths.
• When all the noodles are prepared, place into the boiling water at once.
• Cook the noodles at medium high heat for approx 20 minutes; drain.
• Meanwhile, over medium heat, in a saucepan, combine 2 cups of the milk, and bouillon.
• Combine remaining 1/2 cup of milk with the flour.
• Mix until flour has dissolved, then immediately add it to the saucepan.
• Stirring constantly, cook until mixture thickens to an Elmer's Glue consistency.
• Add as much or as little pepper as you like, stir well.
• In a large bowl, combine the drained noodles, milk mixture and all remaining ingredients (except the cheeses).
• Stir until evenly blended.
• Spoon mixture into the prepared casserole dish and top with cheeses.
• Bake 25 to 35 minutes, or until hot and bubbly.
• Allow to stand 5 minutes before serving.

Steps:

• In a big skillet, brown the turkey over medium heat.
• Add the celery, green pepper, and onion; saute until tender.
• Add in the soup, water chestnuts, mushrooms, pimentos, soy sauce, salt, and pepper.
• Lower heat and simmer for 20 minutes.
• Remove the skillet from the burner; add sour cream and noodles; stir to combine.
• Transfer mixture to a greased baking dish.
• Cover and bake at 350 degrees for 30-35 minutes or until heated through and bubbly.