Yummier Than Mom’s Turkey Casserole
- Servings: 6
This creamy, reliable classic delivers on easy preparation, tradition and home-cooked flavor.
Share recipe:
Ingredients
| 2 1/2 cups | No Yolks® Extra Broad Noodles |
| 1 Tbsp | margarine |
| 1 each | onion, chopped |
| 1 each | celery, chopped |
| 1 cup | mushrooms, chopped |
| 1 cup | carrot, sliced |
| 2 cups | cooked turkey cubes |
| 2 cans | (10 3/4 oz.) condensed cream of mushroom soup |
| 1 tbsp | fresh sage, chopped |
| 1/4 tsp | ground black pepper |
| 1 cup | shredded Monterey Jack cheese |
| 1/2 cup | corn flakes |
Directions
- Prepare noodles according to package directions.
- Melt margarine in large nonstick skillet. Add onion, celery and mushrooms. Cook 5 to 7 minutes over medium-high heat, stirring occasionally, or until vegetables are tender.
- Stir in carrots, turkey, soup, sage and pepper. Stir in cooked noodles.
- Grease a 2 1/2 or 3-quart glass casserole dish. Spoon half the cooked noodles mixture into the dish. Sprinkle on half the cheese. Top with remaining noodle mixture. Sprinkle on remaining cheese. Top with cornflakes.
- Bake in preheated 350ºF oven 25 to 30 minutes or until cornflakes are lightly toasted and mixture is bubbly.
