- 1 package (10 or 12 ounces) frozen peas, thawed under cool running water
- 2 cups diced cooked turkey (or ham)
- 1 1/2 cups cooked noodles
- 2 tablespoons butter
- 1/4 cup chopped onion
- 8 ounces sliced mushrooms
- 1 can (10 3/4 ounces) condensed cream of mushroom soup
- 1/2 cup milk
- salt, to taste
- 1/4 teaspoon curry powder
- 1/2 teaspoon poultry seasoning
- 1 cup shredded cheddar cheese
Creamy Turkey Noodle Casserole
- Heat the oven to 350 F.
- Butter a 2-quart baking dish.
- In a large bowl, combine the thawed peas with the diced cooked turkey and cooked noodles.
- In a medium saucepan, melt the 2 tablespoons of butter. Add the onion and mushrooms and cook, stirring, until tender; blend in soup, milk, and seasonings. Continue cooking, stirring frequently, until well blended and hot.
- Pour the soup mixture over the turkey and noodle mixture and blend thoroughly.
- Turn the noodle mixture into the prepared baking dish and top with shredded cheese. Bake in the preheated oven for about 25 to 30 minutes, until hot and bubbly.
Source – https://www.thespruce.com/