Turkey Noodle Casserole

Total Time:
30 min
10 min
20 min

4 servings

  • 1/2 pound extra wide egg noodles
  • Salt
  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 3 slices bacon or turkey bacon, chopped
  • 1 1/3 pound, the average weight of 1 package, ground turkey breast
  • 1 pound white mushrooms, wiped, trimmed and sliced
  • 1 medium onion, chopped
  • Black pepper
  • 2 teaspoons dried thyme or poultry seasoning
  • 1/2 cup dry white wine
  • 1 cup chicken stock, available on soup aisle, eyeball it
  • 1/2 cup heavy cream, 3 turns of the pan
  • 1/4 teaspoon freshly grated nutmeg
  • 2 tablespoons softened butter
  • 2 cups grated Gruyere, about an 8-ounce brick
  • 1 cup plain bread crumbs
  • 2 to 3 tablespoons chopped parsley leaves

Bring a large pot of water to a boilfor your egg noodles. When it boils, salt the water and cook noodles to al dente.

Preheat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan, and bacon or turkey bacon. Render the bacon fat 2 to 3 minutes, until bacon begins to brown at edges. Add meat and brown it, crumbling it with a wooden spoon. Move the meat over to 1 side of the pan and add mushrooms and onions to the opposite side. Cook mushrooms and onions 3 to 5 minutes, then combine the meat with veggies and season the mixture liberally with salt and pepper, then sprinkle in the ground thyme or poultry seasoning. Cook another 5 minutes then add wine. Deglaze the pan, lifting up pan drippings and bits. Stir in stock and bring to a bubble, then stir in cream and reduce the heat to low. Add nutmeg to sauce and stir. Taste to adjust seasonings.

Preheat broiler to high. Combine noodles with turkey and sauce. Grease a casserole dish with a little softened butter nested in a piece of paper towel then transfer the turkey noodle mixture to the dish. Top the casserole with Gruyere then bread crumbs. Place the casserole 8 to 10 inches from the broiler and brown 2 to 3 minutes until cheese is melted and the crumbs are brown. Remove from oven and garnish the casserole with parsley.

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3.9 145
I made this for my family last year and they are asking for it again, It was delicious and so easy. Great way to use up some of those turkey leftovers. item not reviewed by moderator and published
For the reviewer who said she hated Rachael Ray because she sees her face everywhere, I need to contradict. I say bravo to a great business woman who brought everyday convient meals to the homes of many busy, working homemakers. Keep up the good work Rachael, not only do I enjoy your recipes, but my two daughters have grown to enjoy making them too. BTW, this was a great and simple weeknight recipe, after a busy work day. item not reviewed by moderator and published
My fam wasn't too big on this one...it's different. Not bad, just different. item not reviewed by moderator and published
Wonderfull! Used sliced baby portabella mushrooms (for flavor. Sour cream and a can of cream of mushroom soup (for creaminess. Whole wheat bread crumbs. Some tarragon. Gruyere is expensive but so worth the unique nuttiness. item not reviewed by moderator and published
It was okay, but lacking. We are not adventurous with cheese, so we used mozza and cheddar instead. Should use italian bread crumbs for some added flavour. Tasted like stuffing!! item not reviewed by moderator and published
Made this with gluten free egg-noodle style rice/corn noodles, vegetable broth and mini portabella mushrooms. Delicious dish. The kids loved the noodle part but not so much the Gruyere cheese - they said next time make it with mozzarella and parmesan, so maybe I'll try that next time. Definitely a make-again. item not reviewed by moderator and published
well Rachael Ray and Food Network, this was a hit for my family. I used left over turkey breast and used chicken and some turkey stock. Very flavorful and tasty. I mixed my own seasoning with thyme, rosemary, pinch of celery salt, a bay leaf, salt and pepper. I did bake it for about 20 minutes on 350 and under the broiler for 3 minutes. (panko bread crumbs. It was a hit and I found this recipe at the last minute. Thank you!! item not reviewed by moderator and published
Firstly, I need to say that I can't stand Rachel Ray...everytime I turn around I see her face somewhere...UGH! And I think she's no better than a short-order cook...just not my style...however, I was desperate for a casserole and ran across this one...I made significant changes based on the previous reviewers complaint that it was bland. Firstly, I bought Italian seasoned ground turkey (Jenny-O - made a huge difference, then I added a couple of shots of tabasco and finally I coated the top with Progresso Panko Italian bread crumbs. It added a great crunch and lots of flavor. I also used papardella pasta...cooked it and just cut it up...I'm not a fan of those funky little egg noodles....my husband and I loved it... item not reviewed by moderator and published
This was way boring. There was really no flavor. I'm glad I did not spend the money on gruyere. Rachel's recipes are really hit or miss. I really don't know what I would do to improve on this. item not reviewed by moderator and published
This is one of the best recipes I have made. I order to reduce the amount of "sauce" for this recipe, I make the meat mixture add the liquids and then I begin to boil my water for the noodles. This helps but I love the sauce anyways! This is way good Rachel. item not reviewed by moderator and published
Was it really necessary to insult the chef? item not reviewed by moderator and published

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