This oven-baked Amish-style turkey gravy noodles casserole is the kind of practical comfort food that turns a few pantry and refrigerator staples into a warm, filling supper. It follows the familiar Midwestern and Pennsylvania Dutch approach of stretching simple ingredients into a hearty baked dish, with wide egg noodles soaking up savory turkey gravy as they cook in the oven. It is especially useful after holidays when leftover turkey is on hand, but it is easy enough to make any time you want a no-fuss family meal.
Serve this with a crisp green salad, buttered green beans, peas, or simple roasted carrots to balance the richness of the gravy and noodles. Warm dinner rolls or biscuits fit right in, especially if you want something to catch the extra sauce, and a spoonful of cranberry sauce on the side makes a nice nod to a classic turkey dinner.
Oven Baked 4-Ingredient Amish Turkey Gravy Noodles
Servings: 6
Ingredients
12 ounces uncooked wide egg noodles
2 cans (10.5 ounces each) turkey gravy
2 cups cooked turkey, shredded or chopped
2 cups water
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
2. Spread the uncooked wide egg noodles evenly in the baking dish, then scatter the cooked turkey over the noodles.
3. In a bowl or large measuring cup, whisk together the turkey gravy and water until smooth, then pour the mixture evenly over the noodles and turkey.
4. Cover the baking dish tightly with foil and bake for 35 minutes.
5. Remove the dish from the oven, uncover carefully, and stir well so the noodles cook evenly. Re-cover and bake for 15 to 20 minutes more, or until the noodles are tender and most of the liquid has been absorbed.
6. Let the casserole rest for 5 to 10 minutes before serving so the sauce can thicken slightly, then spoon onto plates and serve hot.
Variations & Tips
Add vegetables: Stir in 1 to 2 cups of frozen peas, mixed vegetables, or sautéed mushrooms before baking if you want to make this a fuller one-dish meal.
Use broth for deeper flavor: If you have turkey or chicken broth on hand, replace some or all of the water with broth for a richer, more homemade taste.
Watch the liquid level: Because noodle brands can vary, check the casserole near the end of baking. If the noodles still seem firm and the pan looks dry, add a small splash of hot water or broth, cover again, and bake a few minutes longer.
Finish with creaminess: For a softer, creamier casserole, stir in 1/4 to 1/2 cup sour cream after baking, just before serving. This smooths out the gravy and gives the dish a more old-fashioned casserole texture.
Make it after the holidays: This recipe is ideal for leftover Thanksgiving or Sunday roast turkey. Dark meat gives the casserole a little more richness, while white meat keeps it lighter, so use whatever mix you have.