Turkey Noodle Bake

    Recipe Picture:Turkey Noodle Bake
    1

    Turkey Noodle Bake

    (394)
    45min


    341 people made this

    The easiest of turkey noodle bakes, this recipe is perfect for using leftover roast turkey after Christmas. All you need is a handful of ingredients.

    Ingredients
    Serves: 6 

    • 225g egg noodles
    • 2 tablespoons butter
    • 170g sliced mushrooms
    • 1 teaspoon salt
    • 1/8 teaspoon pepper
    • 2 cups chopped cooked turkey
    • 1 (410g) tin condensed cream of celery soup
    • 1 cup sour cream
    • 1/2 cup grated Parmesan cheese

    Directions
    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Bring a large saucepan of lightly salted water to the boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 190 degrees C.
    2. Melt butter in a large heavy frypan. Saute mushrooms for 1 minute. Season with salt and pepper then stir in turkey, condensed soup and sour cream. Place cooked noodles in a 20x30cm baking dish. Pour sauce mixture evenly over the top. Sprinkle with Parmesan cheese.
    3. Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbling.
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    Reviews and Ratings
    Global Ratings:
    (394)

    Reviews in English (323)

    by
    650

    Well, I give it five stars only after making some revisions. I read the other reviews about it being too dry, and made some changes first--so I can't comment on what the actual recipe tastes like. I sauteed 8 oz. fresh sliced mushrooms and one chopped onion in 4 tablespoons of butter. I seasoned this mixture with garlic salt, salt, and pepper. I added two cans of cream of mushroom soup, and two cups of sour cream to give it a creamier consistency. I also seasoned the turkey with seasoning salt, garlic salt, and pepper. I combined all of the ingredients, and added about one cup of cheddar cheese. I also reduced the temperature because it seemed a little high. I baked it at 350 for 30 minutes and it came out very good.  -  03 Dec 2002  (Review from Allrecipes USA and Canada)

    by
    218

    This was surprisingly good, much better than I expected. I don't generally like casseroles, tetrazzinis, or especially anything with canned soup as an ingredient. However, I had to use up a ton of dryed out leftover turkey from Thanksgiving and my boyfriend likes hamburger helper style meals so I figured I would try this out. Yum! And it was so easy. I did saute half a large onion and a couple cloves of garlic before adding the mushroom, and I added a splash of milk to the sauce because it looked pretty thick, but other than that I did everything by the recipe. I will definitely make this again and for anyone who can't decide whether or not to make this, give it a try! You may be surprised like I was. I think next time I will add some steamed broccoli and fresh mushrooms to this. You can customize it any way you want to.  -  27 Nov 2006  (Review from Allrecipes USA and Canada)

    by
    134

    I thought this would be a fine way to use some leftover turkey and it actually turned out much better than I anticipated! I really liked it! I did use the cream of celery soup and I'm glad because it added a great flavor. I only used 1/2 tsp of salt and it was still plenty salty. This is a keeper!  -  16 Mar 2006  (Review from Allrecipes USA and Canada)

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