Turkey Noodle Casserole Recipe

Updated March 29, 2017

Mediterranean flavors highlight this turkey noodle casserole. Ingredients include artichokes, wine, roasted red peppers, and olives. Give your leftovers new life with this recipe, or use cooked diced chicken instead of turkey.
See Also: Turkey and Rice Casserole

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes

Ingredients:

1 pound medium egg noodles (cooked and drained following package directions)
1 3/4 cup chicken broth
1 cup milk (low fat is fine)
1 teaspoon salt
1/4 cup cornstarch
2 cups chopped cooked turkey
14 ounces can artichoke hearts (drain and quarter)
1/2 cup dry white wine
1 jar (12 to 16 ounces) roasted red peppers (drain and sliced)
1 small can (about 2 ounces) sliced black olives (drained)
1/2 cup shredded mozzarella cheese
1 teaspoon lemon juice
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese

Instructions:

Preheat the oven to 350 F.
Whisk broth, milk, salt, and cornstarch together in a large saucepan or Dutch oven until the cornstarch has dissolved. Cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in the drained noodles, turkey, artichoke hearts, roasted red peppers, sliced olives, mozzarella cheese, wine, lemon juice and black pepper.
Grease a 3-quart baking dish or spray with nonstick cooking spray. Spoon turkey and noodle mixture into the baking dish.
Sprinkle the casserole with the Parmesan cheese.
Bake in the preheated oven until bubbling around the edges, about 35 minutes.

Serves 8

Calories per serving: 371
Fat per serving: 7.0g

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Turkey Noodle Casserole Recipe