Turkey Noodle Casserole

From: Americký Skladatel

On Oct 25, 2008

Excellent. I forgot to buy egg noodles but linguini sufficed. Nice and homely, reminiscient of visits to the MidWest! Thanks. The wine is a brilliant touch. I think slightly less milk and less broth might reduce the liquid for those who find the dish too wet. Not a problem.

From: Chef #624615

On Oct 25, 2007

This was awesome! What's with everyone ommitting the mushrooms??? Just kidding, I had to do the same. I love 'em, the kids hate 'em, just the way it is. I too found it a bit liquidy. The second time I used cheddar instead of parmesan which made it very flavorful but not so salty.

From: osprey

On Dec 28, 2003

Good recipe. I made some changes because it seemed like too much liquid. I decreased the milk to 1/2 cup and substituted 1/3 can cream of mushroom for the cream cheese, and used one can of mushroom pieces. It was tasty and a good way to use up leftover turkey. Thank you.

From: Bev

On Jun 18, 2003

MizzNezz, I'm only going to write a comment about this recipe because I changed it so much due to the fact that I made it with only a few of the ingredients on hand and also reduced the amount of liquid significantly. I began by melting 3 TBS of butter and combining it with the flour (in Step #3). I added almost an entire can of chicken broth, used only 1/2 cup of milk, about 1 tsp each snipped fresh thyme and sage, the cream cheese, and salt and pepper to taste. Then I combined the sauce with the turkey, noodles, peas, and parmesan cheese. I didn't use the bread crumbs, but instead covered with aluminum foil and baked in the oven for 35 minutes. My supper was a sure winner! Without the aid of your recipe I would not have served such a delightful supper tonight. Thank you again MizzNezz for yet another fabulous meal!