For leftovers, make this delectable casserole. No matter how delicious the Thanksgiving leftovers were when they were first eaten, I don’t know about you, but after a few days I want something that tastes so good I forget there is even turkey in it. Garam masala, pungent cheese, and peppers are unusual additions to the dinner, yet they work perfectly here to mask the remnants of a festive bird.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 12 ounces egg noodles
- 3 tablespoons butter
- 3 tablespoons flour
- 3 ½ cups cold milk
- 1 (10 ounce) can condensed cream of mushroom soup
- ½ cup diced red bell pepper
- ½ cup diced green bell pepper
- ¼ cup chopped green onions
- 1 teaspoon garam masala
- 1 teaspoon dried tarragon
- 1 cup shredded pepperjack cheese
- 1 teaspoon salt, or to taste
- 3 cups cubed skinless cooked turkey
- 5 ounces crushed potato chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until almost cooked through and still firm to the bite, about 4 minutes. Drain.
- Melt butter in a large saucepan over medium heat. Whisk in flour; cook, stirring, until mixture is light golden, about 3 minutes.
- Pour milk into butter and flour mixture, whisking constantly. Stir in cream of mushroom soup, red bell pepper, green bell pepper, green onions, garam masala, and dried tarragon. Bring mixture to a simmer, cook for 2 minutes. Remove from heat.
- Stir in pepperjack cheese until cheese is melted and incorporated.
- Stir pepperjack cheese mixture, turkey meat, and noodles in a large bowl until evenly incorporated. Pour mixture into a large casserole dish. Sprinkle chips on top, pressing down slightly with the tines of a fork. Bake in the preheated oven until casserole top is golden brown and sauce is bubbling, about 30 minutes.
Nutrition Facts
| Calories | 736 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 151 mg |
| Dietary Fiber | 4 g |
| Protein | 41 g |
| Saturated Fat | 15 g |
| Sodium | 1113 mg |
| Sugars | 9 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
A hearty one dish meal that needs more flavor. I love the basic ingredients: turkey (or you can use chicken), noodles and cheese. I did not have garam masala or tarragon, which I don’t like anyway. Instead I added curry and thyme; but I should have put in a tablespoon, not teaspoon each. Also added a bunch of S and P after it was done. I also added bread crumbs, sesame seed, and toasted almonds for a topping instead of potato chips. The cheese flavor was lost, as the directions say to incorporate the shredded cheese into the white sauce. It would be better to just top it with the shredded cheese instead. It was “okay”, but I’m not cooking it again.
Made it as written. Turned out great. Garam Masala and Tarragon were fantastic!
I am going to add more garam masala, next time. My husband said that this dish is more addictive than macaroni and cheese. High praise! He nearly ate the entire cassarole by himself over 2 days!
This was delicious. I followed the recipe and added a 4 oz can of mild green chiles. It was a terrific addition, making the casserole just a bit zippier. Somehow my potato chips disappeared so grated parmesan cheese and mixed it with equal volume of panko crumbs and use that for the topping. My husband, who actively dislikes turkey, loved this.
Yummy dish! Granted I changed up the seasoning since I didn’t have garam masala or tarragon on hand. Instead I used: 2 tsp dried thyme, 1 tsp granulated garlic, 1/4 tsp mustard powder, pinch freshly ground nutmeg, and a 3-4 dashes of LA hot sauce. I didn’t measure my salt but def added some to the mix and it was just so delicious with the leftover smoked turkey we had. I actually split the recipe in two and saved half for later since we are just a family of 4. Plenty for dinner and lunch the next day plus another one in the freezer for future use.
Interesting flavor!
Made some changes and loved how it turned out. Added peas and shredded carrot because I needed to get rid of them. Added allspice, garlic powder and a pinch of sage to the spice mixture in order to move the cumin in the garam masala down a notch – one of the family DESPISES cumin. Added shredded parm to the pepperjack sauce and to breadcrumb topping. So delicious. Can’t wait for leftovers.
This was just okay-good. If I could go back; I would have increased the gram Marsala and tarragon. That or also add a tsp of curry. Flavor was really light. We had to add more S&P than I care too. Really liked this concept! Just needs more punch.
So good. Everyone wanted seconds, and some went for thirds. I added frozen peas because Turkey noodle casserole should have peas. But other than that, I made it according to the recipe. Will make it again!
Husband and I both loved this. I didn’t have garam masala so I used the common sub of cumin and allspice – worked great. Creamy and didn’t dry out in the baking. I used panko breadcrumbs on top. I think this is a great go-to with a lot of room for use-ups and creativity.
Way too much work and not good at all.
I added peas and left out the peppers for a kid-friendly version. I also substituted panko for chips and cheddar for pepper jack. I’m sure the original recipe is great, but I know what my picky eaters will eat. I also like to use what I have on hand if possible, avoiding extra trips to the store. I recommend adding a dash of olive or avocado oil to the water when cooking the noodles to avoid them sticking together. Bon Appétit!
Forgot the chopped onions. used a dash of chives and also some cayenne. it needed the onions !!
This is phenomenal!
A little heavy on the garam masala; I’d use1/2 tsp. Overall was a pretty good as the recipe called for.
Easy recipe a little more prep work than I would usually do for a casserole however, it turned out great. I add a little more seasonings like garlic powder onion powder smoked paprika and parsley and a pinch of poultry seasoning. I also added chopped fresh jalapeno and pepper flakes. I know that’s a lot of seasoning for most, but I’m a Texas girl what can say?
didn’t like the spices; it was ok but wouldn’t fix it again
This is a really good recipe. I made 2 changes. I used ground turkey because that’s what I had, and I added a few handful of frozen petite peas for a pop of sweetness. I will be making this again many times.
This was really good. I did curry powder instead of garam masala as that’s what I had. Then bread crumbs with parmesan for the top. Next time I think we’ll do cheese-its for the top as the breadcrumbs were a bit boring. But excellent recipe. Would be good with leftover rotisserie chicken too.
I didn’t have the gran masala spice – had never heard of it! So, I don’t know how much of a difference it would have made. I added some dried ancho chile spice instead. Overall, not great. I liked the basic idea and would likely use Chef John’s tuna noodle casserole recipe instead of this one and just add turkey instead of tuna fish.
Great change for using leftovers. Makes me want to be sure to have leftovers so I can make this!! I added a half tsp of some spicy curry pwdr which made it perfect for us.