Turkey Noodle-Poppy Seed Casserole Recipe #379988
After Thanksgiving I give an extra thanks for a recipe to use up that leftover turkey. Can be prepared and refrigerated night before, let stand 30 minutes before baking. Can sub chicken. See note below for freezing.
by gailanng
1½ hours | 30 min prep
SERVES 6 -8
- 1 (8 ounce) package med-sized egg noodles, uncooked
- 1/4 cup butter, melted
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- 3 tablespoons all-purpose flour
- 3 cups milk
- 1/2 cup grated parmesan cheese
- 1 tablespoon poppy seed
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 3 cups diced cooked turkey or chicken
- 2 tablespoons parmesan cheese
- Preheat oven 350 degrees.
- Cook noodles according to directions; drain well; set aside.
- Heat butter and saute onion and bell pepper until tender.
- Add flour, stirring until smooth; cook 1 minute; stirring constantly.
- Gradually add milk; stirring constantly, until thickened and bubbly.
- Stir in noodles, 1/2 cup Parmesan, poppy seeds, salt, cayenne and cooked turkey.
- Spoon mixture into lightly greased 12x8 inch oven proof pan and top with remaining 2 tablespoons Parmesan cheese.
- Bake uncovered 45 -55 minutes.
- NOTE:.
- May be frozen unbaked. Thaw in refrigerator 24 hours in advance. Let stand at room temperature 30 minutes.
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5 stars