How to Make Turkey Noodle Casserole

Preheat the oven

• Preheat the oven to 375°F (190°C). Lightly grease a 9 × 13-inch casserole dish.

Cook the egg noodles

• Bring a large pot of salted water to a boil. Cook the wide egg noodles about 2 minutes less than the package directions.

Drain well.

• Don't fully cook the noodles at this stage. They will continue cooking in the creamy sauce while the turkey casserole bakes.

Cook the onion and garlic

• Melt 3 tablespoons of butter in a large skillet over medium heat.
• Add the diced onion and cook for about 3–4 minutes, until softened. Stir in the garlic and cook for another 30 seconds.

Make the homemade creamy sauce

• Sprinkle the flour over the butter and onions. Stir continuously for about 1 minute.
• Gradually whisk in the chicken or turkey broth until smooth. Pour in the half-and-half and continue cooking for 3–5 minutes, stirring frequently, until the sauce begins to thicken.

Add the seasonings and cheese

• Reduce the heat to low.
• Stir in the sour cream, Dijon mustard, thyme, sage, onion powder, salt and pepper.
• Add the shredded mozzarella or Monterey Jack and stir until the cheese has melted into the sauce.

Add the turkey and vegetables

• Stir the cooked turkey, peas, carrots and parsley into the creamy sauce.
• Add the drained egg noodles and gently fold everything together until the noodles and turkey are evenly coated.

Assemble the casserole

• Transfer the creamy turkey noodle mixture to the prepared casserole dish and spread it into an even layer.

Make the Parmesan breadcrumb topping

• In a small bowl, combine the panko breadcrumbs, Parmesan cheese, melted butter and parsley.
• Sprinkle the buttery breadcrumb mixture evenly over the top of the casserole.

Bake

• Bake the turkey noodle casserole uncovered for 20–25 minutes, or until the sauce is bubbling around the edges and the panko topping is crisp and golden brown.
• For a little extra colour, you can place it under the broiler for a minute or two at the end—just keep a close eye on it.

Serve

• Let the casserole rest for about 5 minutes before serving.
• Sprinkle with additional chopped parsley if you like and serve it hot.
For the best creamy turkey noodle casserole, cook the wide egg noodles about 2 minutes less than the package directions. They will continue cooking in the oven and absorb some of the creamy sauce without becoming mushy.