Description
A rich and comforting bake featuring shredded turkey, wide egg noodles, and a velvety cheese sauce topped with a golden crust.
Ingredients
Scale
- 12 oz wide egg noodles
- 3 cups cooked turkey, shredded or diced
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tsp fresh thyme, chopped
- 2 cloves garlic, minced
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup parmesan cheese, grated
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 350F (175C) and grease a 9×13 inch baking dish.
- Cook egg noodles in a large pot of salted boiling water until slightly underdone (al dente). Drain and set aside.
- In a large skillet over medium heat, melt the butter and sauté the minced garlic for 1 minute until fragrant.
- Whisk in the flour and cook for 2 minutes to create a roux, stirring constantly to prevent burning.
- Gradually pour in the chicken broth and heavy cream, whisking until the sauce is smooth and thickened.
- Stir in the Dijon mustard, fresh thyme, and 1 cup of the shredded cheddar cheese until melted.
- Fold the cooked noodles and shredded turkey into the sauce until evenly coated.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Top with the remaining cheddar cheese and the grated parmesan.
- Bake for 20-25 minutes, or until the cheese is bubbly and golden brown on top.
- Let the casserole rest for 10 minutes before garnishing with fresh parsley and serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American