Johns Turkey Noodle Casserole 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:

• Preheat oven to 350 degrees. Bring a large pot of water to a boil, salt the water and cook the noodles to al dente. In a large deep preheated skillet add 1 TB olive oil. Cook bacon and render it until it starts to brown. Remove the bacon and reserve. Pour off fat leaving approximately 1 TB. Add 3 TB of the butter to skillet. When foaming subsides add the mushrooms and sauté over high heat until the mushrooms have absorbed the butter and are tender. Add 2 TB of the Madeira and cook until almost all has evaporated. Remove mushrooms and reserve. Take skillet off heat. In another heavy saucepan heat 5 TB of the butter until foaming subsides. Stir in 5 TB of flour and cook for a little over a minute stirring frequently. Gradually whisk in the chicken broth and bring to a boil. Cook over low heat for about 5 minutes or until thickened. (If desired, add optional ingredients and stir.) Remove from heat and stir in ¾ cup of cream and 2 TB of Madeira. Season with salt and pepper and set aside, keeping it warm. Return skillet to medium heat and add 1 TB olive oil. Add onion and pepper and cook until the onion is translucent. Add the bacon, mushrooms, turkey and peas. Add the poultry seasoning, nutmeg and salt and pepper to taste and stir. Add the sauce and mix well. Bring to a simmer and cook for 2 minutes. Butter a 10 x 10 x 4 inch deep casserole. Combine noodles with the turkey and sauce and put into the casserole. Top the casserole with the Gruyere. Mix the Parmesan with the panko bread crumbs and spread evenly over the Gruyere. Drizzle top with a little olive oil and place in the middle of preheated oven. Heat for about 35 to 40 minutes or until mixture is bubbling and top is browning. If needed place under broiler for a couple of minutes to finish browning. Remove from oven, sprinkle with chopped parsley and serve.

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.