This creamy casserole is the perfect way to use up that leftover turkey!
- 8 ounces egg noodles
- ¼ cup butter
- ½ medium onion, diced
- ½ cup sliced mushrooms
- 2 cloves garlic, minced
- 2 cups shredded leftover turkey
- 10 ounces cream of celery soup
- 2 cups sour cream
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- ½ cup mozzarella
- 1/2 cup shredded Parmesan cheese
Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray.
Boil the pasta 1 minute less than package directions state.
While the pasta is cooking, add the butter to a large skillet over medium heat to melt. Add the onions and mushrooms to the skillet and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook 1 minute more.
Add the vegetables to a large mixing bowl along with the cooked and drained egg noodles.
Stir in the turkey, soup, sour cream, onion powder, salt, and pepper. Stir well to combine.
Spread mixture into the prepared 9x13 baking dish and sprinkle the top with the mozzarella and Parmesan.
Bake for 25 minutes or until hot and bubbly.
Serving: 1g | Calories: 516kcal | Carbohydrates: 36g | Protein: 21g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 134mg | Sodium: 1000mg | Potassium: 406mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1017IU | Vitamin C: 2mg | Calcium: 268mg | Iron: 2mg