Turkey Noodle Casserole
Always my first leftover dish after Thanksgiving. Comfort food at its finest.
- 6 oz Egg Noodles
- 2 tbsp Butter
- 2 tbsp Flour
- 2 cups Non-fat Milk
- 1 stalk Celery chopped
- 1/2 tsp Salt
- 1/8 tsp Pepper
- 2 cups Turkey cooked and chopped
- 6 oz Peas and Carrots
Preheat oven to 375 degrees. Spray casserole pan with cooking spray.
Cook the noodles according to package directions. Drain and set aside.
In a saucepan, melt butter and saute celery on medium heat for 1 minute. Add all-purpose flour and stir to coat the celery. Add milk and seasonings. Stir constantly until the mixture begins to bubble. Immediately turn off heat, but continue to stir as the mixture thickens.
Add turkey, frozen mixed vegetables, and cooked noodles. Stir to mix. Adjust seasonings to taste. Pour into prepared casserole pan.
Bake for 20 minutes in preheated oven or until bubbly.
Any mixed vegetable, any type of pasta, and any leftover turkey may be used. I use skim milk as a healthier option, but whole milk or 2% milk is fine.
Grated cheddar cheese or bread crumbs can be used to top the casserole though I prefer mine without toppings.