Turkey Noodle Casserole

This Turkey Noodle Casserole is ready in under 30 minutes and it is packed full of flavor!  I’m so excited to be partnering with Jennie-O to bring you this amazing dinner!

You guys . . . the holiday spirit is kind of kicking my butt!  Seriously, I have no idea how my mom did it year after year!  She made it look so easy!  Christmas music, cookies, decorations, presents perfectly wrapped under the tree . . . right now my house looks like a naughty little elf, or {cough} three, ran through dragging mischief in it’s wake.  And it has done something similarly distressing to my to do list.

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So I’m all about easy dinners right now.  Anything to cut down on the stress!  Crock pot meals, one pot wonders, and comfort food casseroles.  And this post contains TWO easy dinners for you!

The first is just this Jennie-O Oven Ready Bone-In Turkey Breast.  Like their Oven Ready Turkeys, you just take it out of the outer bag, cut a few holes in the inner bag, and throw the whole sha-bang in the oven for a few hours (the big guy takes 4 hours, the breast takes 2 hours and 45 minutes).  Pair it with some easy green beans and some mashed potatoes and you have a complete dinner that was SO easy to make!  Serve it for a holiday, or just make it for a weeknight meal.

You guys, their oven ready turkeys are fantastic.  I can’t get over how delicious they are or the fact that I don’t have to thaw it and clean a raw turkey in order to make it.  It’s so good that I doubt you will have any left overs, but if you do, you can then make this amazing Turkey Noodle Casserole with it.

You can whip it up in just about 30 minutes, making it an ideal weeknight meal.  It has a ton flavor and is total and absolute comfort food.  I may or may not have eaten a HUGE bowl of it and then stood over picking out more amazing turkey and noodles from the casserole dish while I was “cleaning up.”

Notes about this recipe:

• I use chicken broth to cook the noodles in (as opposed to just water).  It’s totally worth it.  It adds a ton of overall flavor to the dish.  I use chicken stock base so that way when my pot comes to a boil I can just throw in a few teaspoons, whisk it in, and then toss in my noodles.  Easy and a I save a few bucks.
• When you are making the roux, make sure that you first completely combine the butter and the flour and then very slowly add the milk.  I seriously only add like a tablespoon at a time, only adding more once the milk I last added was combined into the mixture.
• If you don’t have the spices that I list here, don’t go out and buy different ones.  You could use other ones you have on hand and it will be great and delicious.  Basil and oregano or basil and thyme would make great combos for this.

For more great recipes and ideas be sure to follow Jennie-O on Instagram, Twitter, and Pinterest!

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Turkey Noodle Casserole

This Turkey Noodle Casserole is ready in under 30 minutes and it is packed full of flavor!

Ingredients

• 8 oz egg noodles cooked in chicken stock
• 3 TBSPs unsalted butter
• 1 cup frozen peas
• 1 cup frozen corn
• 2 cloves garlic minced
• 2 TBSPs all purpose flour
• 1 cup milk I used skim
• 1 tsp dried thyme
• 1 tsp dried sage
• salt and pepper to taste
• 2 cups cooked turkey I used Jennie-O Oven Ready Bone-In Turkey Breast
• 2 cups shredded cheddar divided

Instructions

1. Preheat your oven to 425 degrees. Spray a 3 quart casserole dish with cooking spray and set aside.
2. Cook the pasta in chicken stock according to package directions. Drain and set aside.
3. Melt the butter over medium low heat in a large stock pot. Add the garlic to the pan and cook for about 30 seconds.
4. Add the flour to the pan, mixing it in to make a paste. Very slowly add the milk, approximately a tablespoon of milk at a time, waiting until the last bit of milk was completely combined before adding the next bit.

5. Once all the milk is mixed in, add the thyme and sage. Then season to taste with salt and pepper. Stir in one cup of the cheese. Then add the turkey, cooked noodles, and frozen vegetables. Pour the mixture into the greased casserole dish and top with the remaining cup of cheese.

6. Bake for 15 to 20 minutes, or until the cheese on top begins to bubble.

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