Turkey Noodle Casserole

Name: Turkey Noodle Casserole
Total time: 55
Yield: 8
Ingredients: 1 (12 ounce) package egg noodles; 1 (10 ounce) package frozen peas, thawed; 2 cups diced cooked turkey; 2 tablespoons salted butter; 1 (8 ounce) package sliced mushrooms; ½ medium onion, chopped; 2 cloves garlic, chopped; 1 (10.5 ounce) can condensed cream of mushroom soup; 1 ¼ cups leftover turkey gravy; ½ cup milk; ½ teaspoon curry powder; ½ teaspoon poultry seasoning; salt to taste; 1 cup shredded Cheddar cheese

Recipe by CKITCHING from allrecipes.com

Dinner 55 Mins.

Ingredients

8 servings

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1 (12 ounce) package egg noodles
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1 (10 ounce) package frozen peas, thawed
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2 cups diced cooked turkey
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2 tablespoons salted butter
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1 (8 ounce) package sliced mushrooms
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½ medium onion, chopped
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2 cloves garlic, chopped

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1 (10.5 ounce) can condensed cream of mushroom soup
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1 ¼ cups leftover turkey gravy
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½ cup milk
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½ teaspoon curry powder
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½ teaspoon poultry seasoning
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salt to taste
•

1 cup shredded Cheddar cheese

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart baking dish.
Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
At the same time, melt butter in a saucepan over medium heat. Add mushrooms, onion, and garlic; saute until tender, 5 to 7 minutes. Add condensed soup, leftover gravy, milk, curry powder, poultry seasoning, and salt; cook and stir until well blended and hot, about 5 minutes.
Combine cooked egg noodles, turkey, and peas in the prepared baking dish. Pour hot soup mixture over top and sprinkle with Cheddar cheese.
Bake in the preheated oven until hot and bubbly, 25 to 30 minutes.