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Turkey Noodle Casserole


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From Our Kitchen

1 pound egg noodles
4 ounces unsalted butter
½ cup flour
3 cups chicken broth
2 tablespoons olive oil
2 shallots, chopped
1 garlic clove, minced
1/2 cup milk
1/4 teaspoon nutmeg
1 teaspoon dried thyme
1/2 teaspoon grated lemon zest
Kosher salt and pepper, to taste
3 cups cooked turkey breast, cut into bite-sized pieces
1 1/2 cups broccoli
1/2 cup bread crumbs
1 1/2 cups grated Gruyere cheese


Preheat oven to 350 degrees. Cook noodles according to the package.  Place the cooked egg noodles into a 10x13 inch casserole dish. In a sauce pan melt the butter, then add flour to make a roux.  Cook the roux over medium heat until you smell a nutty aroma, 2-3 minutes, add stock, and whisk to incorporate. Place the olive oil in a large skillet and heat over medium
heat. Add the shallots and garlic, cook stirring until soft, about one minute. Add it to the saucepan, stir to mix together. Add the remaining chicken broth, milk, nutmeg, thyme, lemon zest, salt and pepper, cooked turkey, and peas.

Pour the sauce over the noodles and use a spoon to mix together and smooth out the top. Sprinkle on the Gruyere cheese and bread crumbs. Bake in preheated 350 degree oven until casserole bubbles and the top crust is browned--about 8 to 10 minutes.