Turkey Noodle Casserole

A great comfort recipe for dinner (always a favorite with the family!): Turkey Noodle Casserole

Yield: 4 servings

Prep Time: 25 minutes

Cook Time: 30 minutes

Turkey Noodle Casserole


  • coarse salt
  • 8 ounces extra-wide egg noodles
  • 1 tablespoon extra-virgin olive oil
  • 3 slices bacon, chopped
  • 1 package (about 1 1/3 pounds) ground turkey breast
  • 16 ounces sliced white mushrooms
  • 1 medium onion, chopped
  • freshly ground black pepper, to taste
  • 2 teaspoons ground thyme or poultry seasoning
  • 1/2 cup dry white wine
  • 1 cup chicken broth (about)
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon freshly grated nutmeg
  • 2 tablespoons unsalted butter, softened
  • 2 cups grated Gruyère cheese (about 8 ounces)
  • 1 cup plain breadcrumbs
  • 2 to 3 tablespoons chopped fresh flat-leaf parsley


  1. Bring a large pot of water to a boil for the egg noodles. When it boils, salt the water and cook the noodles al dente. Drain well and return to the pot.
  2. Preheat a large, deep skillet over medium-high heat. Add olive oil and bacon. Cook for 2 to 3 minutes, until the fat is rendered and the bacon begins to brown at the edges. Add the turkey and brown it, crumbling with a wooden spoon. Move the meat over to one side of the pan and add the mushrooms and onions to the opposite side. Cook the mushrooms and onions for 3 to 5 minutes, then stir the meat and veggies together. Season the mixture liberally with salt and pepper, and sprinkle in the ground thyme or poultry seasoning. Cook for another 5 minutes. Add wine and deglaze the pan, using a wooden spoon to scrape up pan drippings and browned bits. Stir in the broth and bring to a bubble, then stir in the cream and reduce the heat to low. Add the nutmeg and stir. Taste and adjust seasonings if necessary.
SOURCE:  RecipeGirl.com (via Rachael Ray 365: No Repeats)

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