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Turkey Noodle Casserole

Turkey Noodle Casserole Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 475
Ingredients Method Notes

Ingredients
  

  • 12 oz egg noodles
  • 3 cups cooked turkey, shredded or diced
  • 4 tbsp unsalted butter
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup frozen peas
  • 1 cup crushed butter crackers (about 20 crackers)
  • 2 tbsp melted butter

Method
 

  1. Cook egg noodles in salted boiling water until just al dente, about 6 minutes. Drain and set aside.
  2. Melt 4 tbsp butter in a large skillet over medium heat. Add onion and cook until soft, 3 to 4 minutes. Stir in garlic and cook 30 seconds.
  3. Sprinkle flour over onion mixture, whisk 1 minute. Slowly whisk in broth, then milk and Dijon mustard. Simmer, whisking, until thickened, 3 to 4 minutes. Season with salt and pepper.
  4. Remove from heat. Fold in noodles, turkey, and peas until evenly coated.
  5. Transfer to a greased 9x13-inch baking dish. Mix cracker crumbs with 2 tbsp melted butter and sprinkle over the top.
  6. Preheat oven to 375°F. Bake uncovered until bubbly and golden, about 25 minutes. Rest 5 minutes, then serve.

Notes

If assembling ahead, hold the cracker topping until right before baking so it stays crunchy. The casserole is also freezer-friendly; freeze without the topping, then thaw overnight in the fridge and add the crumbs before baking.