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Turkey Noodle Poppy Seed Casserole

5.0(10)

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·published 2009-07-02

Open original recipe

One Dish Meal

Servings

(6–8)

Total time

1h 25m

prep 30 min

Calories / serving

482 kcal

Ingredients (12)

serves

1 (8 ounce) package med-sized egg noodles, uncookednoodle
1/4 cup butter, meltedbutter
1/2 cup chopped oniononion
1/4 cup chopped green bell pepperbell-pepper
3 tablespoons all-purpose flourflour
3 cups milkmilk
1/2 cup grated parmesan cheeseparmesan
1 tablespoon poppy seedpoppy-seed
1 teaspoon saltsalt
1/4 teaspoon cayenne pepperpepper
3 cups diced cooked turkey or 3 cups chickenchicken
2 tablespoons parmesan cheeseparmesan

Instructions (10 steps)

01Preheat oven 350 degrees.
02Cook noodles according to directions; drain well; set aside.
03Heat butter and saute onion and bell pepper until tender.
04Add flour, stirring until smooth; cook 1 minute; stirring constantly.

05Gradually add milk; stirring constantly, until thickened and bubbly.

06Stir in noodles, 1/2 cup Parmesan, poppy seeds, salt, cayenne and cooked turkey.

07Spoon mixture into lightly greased 12x8 inch oven proof pan and top with remaining 2 tablespoons Parmesan cheese.

08Bake uncovered 45 -55 minutes.

10May be frozen unbaked. Thaw in refrigerator 24 hours in advance. Let stand at room temperature 30 minutes.

Nutrition (per serving)

Calories: 482 kcal
Protein: 35 g
Fat: 21 g
Saturated fat: 11 g
Carbs: 38 g
Fiber: 2 g
Sugar: 2 g
Sodium: 726 mg
Cholesterol: 131 mg

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Rich recipe — supports nutrition-aware planning.