Tuna casserole is the ultimate comfort dish in many households. In others, it has one main ingredient that may have some turning up their nose: tuna. There's no reason these tuna-adverse people should have to miss out on the goodness this casserole brings, though. There's a very simple solution. Swap out tuna for turkey, as in the recipe that follows.
This casserole really is identical to tuna casserole but without the fish. As it turns out, cream of mushroom soup goes just as well with turkey. The peas are added for bursts of sweet freshness, and bread crumbs top it all off to add just enough texture. Now everyone can enjoy the taste and comfort of this treasured casserole.
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Cooktop Cove
Turkey Noodle Casserole
6
15 minutes
30 minutes
45 minutes
1 package egg noodles
1 tablespoon olive oil
1 onion, chopped in a small dice
3 cloves garlic, minced
2 cups roasted turkey, chopped
1 cup frozen peas
1 10-ounce can cream of mushroom soup
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup milk
1/4 cup butter, melted
1 cup bread crumbs
Preheat the oven to 350 degrees F and grease a 9-by-13 casserole dish.
Prepare egg noodles according to package directions. When done, drain and set aside.
In a medium-sized frying pan, heat olive oil over medium heat. When hot, add onion and sauté for about 3 minutes, just until softened. Add garlic and cook for another 30 seconds. Set aside.
Place the roasted turkey and frozen peas in a large bowl. Add the onion mixture and cooked egg noodles.
Mix together the cream of mushroom soup with the milk and pour into turkey mixture. Season with salt and pepper and mix well.
Pour the turkey mixture into the prepared casserole dish.
Place the bread crumbs into a small bowl and pour butter over them. Mix to ensure all bread crumbs get moistened by the butter. Sprinkle the bread crumbs over the casserole.
Place the casserole dish into the oven and bake for 30 minutes, or until the top is golden and the entire dish is hot throughout.
