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Test Kitchen Approved

Big Blessings Casserole

Time: 1 hour 40 minutes

Yield: 10 servings

About

This dish isn't even a blessing in disguise! It's just a bountiful blessing of big flavors! Big Blessings Casserole features tender turkey, buttery egg noodles, and a creamy sauce in a casserole that's just perfect for shaking things up this Thanksgiving season! The crunchy breadcrumb topping is just another heavenly part that makes Big Blessings Casserole a gift for your guests and your taste buds! Enjoy this wonderfully divine bounty!

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Ingredients

  • 1/2 stick unsalted butter, plus 1 tablespoon, melted, divided, plus more, to taste, for greasing the casserole dish
  • 2 cups shallots, sliced
  • 2 cups celery, diced
  • 1/4 cup all-purpose flour
  • 1 (12-ounce) package egg noodles
  • 1/3 cup dry vermouth or dry white wine
  • 1 1/2 cups milk
  • 1/4 cup cream, can substitute sour cream
  • 2 cups chicken stock or turkey stock
  • 2 teaspoons dry tarragon
  • 6 ounces Gruyère cheese, grated
  • 2 tablespoons whole-grain mustard
  • 3 cups turkey, cooked and coarsely chopped
  • salt, to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons lemon juice
  • 1/2 cup panko breadcrumbs
  • parsley, optional, to taste, freshly chopped, for garnish

Directions

Step 1 -Preheat the oven to 375 degrees F.

Step 2 -Using the extra butter, grease a 9x13-inch casserole dish.

Step 3 -In a large, thick-bottomed pot over medium heat, melt 1/2 stick of the remaining butter.

Step 4 -Add the shallots and the celery to the melted butter and cook, while stirring, until softened, about 5 minutes.

Step 5 -Add the flour to the shallot mixture and reduce the heat to low.

Step 6 -Cook the shallot mixture, while stirring, until combined and the flour is golden, about 3 minutes.

Step 7 -In a large pot of salted, boiling water, add the egg noodles and cook until just shy of al dente, about 2 minutes less than the time on the package directions. Drain the noodles, rinse them under cold water, and set them aside.

Step 8 -Add the dry vermouth to the shallot mixture and cook, while stirring, until it begins to simmer, about 1 minute.

Step 9 -Add the milk, the cream, and the stock to the vermouth mixture and stir to combine.

Step 10 -Add the tarragon to the sauce mixture.

Step 11 -Raise the heat to medium-low.

Step 12 -Bring the sauce mixture to a simmer.

Step 13 -Simmer the sauce, while stirring frequently, until the liquid has reduced slightly, about 5-8 minutes.

Step 14 -Add the Gruyère cheese and the mustard to the sauce and stir to combine until the cheese has melted.

Step 15 -Add the turkey to the sauce and stir to combine.

Step 16 -Season the turkey mixture with the salt and the black pepper.

Step 17 -Add the egg noodles to the turkey mixture and stir to combine.

Step 18 -Add the lemon juice to the turkey mixture and stir to combine.

Step 19 -Transfer the turkey mixture to the prepared casserole dish, spreading it out evenly.

Step 20 -Sprinkle the top of the turkey mixture evenly with the panko.

Step 21 -Drizzle the remaining 1 tablespoon of the melted butter evenly over the top of the breadcrumbs.

Step 22 -Bake on the middle oven rack until it is bubbling and the top is golden, about 30-40 minutes.

Step 23 -Serve garnished with the parsley.

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