Turkey Noodle Bake 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 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:

• 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:

• 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:

• 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:

• 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 bowl, mix the 2 soups and the broth.
• Stir in the cheddar cheese, then add noodles, turkey and mushrooms.
• Mix well, then put in a greased 13 X 9 inch baking pan.
• Sprinkle Parmesan cheese and paprika on top.
• Bake at 350 degrees till bubbly and browned, about 30 minutes.

Steps:

• Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots and garlic in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once., Transfer the carcass, bones and vegetables to an 8-qt. stockpot. Add 4 qts. cold water; set aside. Pour remaining cold water into baking pan, stirring to loosen browned bits. Add to pot. Bring to a boil. Reduce heat; cover and simmer for 3-4 hours. , Cool slightly. Strain broth; discard bones and vegetables. Set stockpot in an ice-water bath until broth cools, stirring occasionally. Cover and refrigerate overnight. , Skim fat from broth. Cover and bring to a boil. Reduce heat to a simmer. Meanwhile, in a Dutch oven, bring 3 qts. water to a boil. Add noodles and carrots; cook for 4 minutes. Add celery; cook 5-7 minutes longer or until noodles and vegetables are tender. Drain; add to simmering broth. Add cubed turkey; heat through. Stir in the parsley, salt, thyme and pepper.

Steps:

• 1. Preheat oven to 375.
• 2. Cook egg noodles, drain then set aside.
• 3. Cut up Turkey breast into cubes. In a large saute pan, add about 2 teaspoons extra-virgin olive oil, and cook turkey thoroughly. Remove from pan and set aside.
• 4. In a saucepan, combine milk and bullion and cook over medium heat until the bullion has disolved.
• 5. In a large skillet (just wipe out the one you cooked the Turkey in) melt butter, then stir in flour, and cook for one minute.
• 6. Slowly add in the milk/bullion mixture. When completely mixed together, cook and stir until slightly thickened.
• 7. To the thickened milk mixture, whisk in the sour cream, then stir in the cooked egg noodles, cooked turkey, and new potatoes.
• 8. Coat a 4 quart casserole dish with non-stick spray. Carefully pour in the mixture, then top with bread crumbs then cheese.
• 9. Cover with foil and bake for 25-30 minutes
• 10. Side dish?....steamed brocoli, fresh green beans, fresh cooked carrots,...I think any light fresh steamed veggie would do great.

Steps:

• Mix milk, soup and eggs.
• Then mix with all other ingredients in a bowl.
• Transfer to a greased 9 x 13" pan.
• Bake 350 for 30-40 minutes until knife inserted off center comes out clean. Cut in squares to serve.