Turkey Noodle-Poppy Seed Casserole |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 8 |
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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. Ingredients:
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 3 cups chicken |
2 tablespoons parmesan cheese |
Directions:
1. Preheat oven 350 degrees.
2. Cook noodles according to directions; drain well; set aside.
3. Heat butter and saute onion and bell pepper until tender.
4. Add flour, stirring until smooth; cook 1 minute; stirring constantly.
5. Gradually add milk; stirring constantly, until thickened and bubbly.
6. Stir in noodles, 1/2 cup Parmesan, poppy seeds, salt, cayenne and cooked turkey.
7. Spoon mixture into lightly greased 12x8 inch oven proof pan and top with remaining 2 tablespoons Parmesan cheese.
8. Bake uncovered 45 -55 minutes.
9. NOTE:.
10. May be frozen unbaked. Thaw in refrigerator 24 hours in advance. Let stand at room temperature 30 minutes.
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