Turkey Noodle Casserole

Turkey Noodle Casserole
Photo by Scott Phillips


  • 2 oz. (4 Tbs.) unsalted butter; more for the baking dish
  • 3 Tbs. finely chopped fresh flat-leaf parsley
  • Freshly ground black pepper
  • 2 medium cloves garlic, minced
  • 3 Tbs. minced shallots
  • Kosher salt
  • 2-¼ oz. (½ cup) all-purpose flour
  • + 9 more ingredients
    • 3 cups shredded or diced roast turkey
    • 6 cups low-fat milk
    • 2 Tbs. extra-virgin olive oil
    • ¾ cup coarse dry breadcrumbs
    • 1 Tbs. finely chopped fresh sage
    • 8 oz. egg pappardelle pasta
    • 1 lb. assorted fresh mushrooms, cleaned and sliced 1/8 to ¼ inch thick
    • 1 Tbs. freshly grated Parmigiano-Reggiano
    • 3-½ oz. (1-½ cups) grated sharp white Cheddar

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 3-quart baking dish. Bring a large pot of well-salted water to a boil over high heat. Mix the breadcrumbs, 1 Tbs. of the olive oil, Parmigiano, and sage in a small bowl. Season to taste with salt and pepper. Set aside...

View full recipe at Fine Cooking


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