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Test Kitchen Approved

Take & Bake Turkey Casserole

Time: 9 hours 25 minutes

Yield: 6 servings

About

When you have a lot of time today but no time tomorrow, prep this Take & Bake Turkey Casserole! You know you have to eat, so you might as well throw the tender turkey in with bouncy noodles and a creamy sauce and let it soak up all the goodness overnight! Then, when you have a million things to do the next day, drop Take & Bake Turkey Casserole in the oven and shazam! You've got yourself a tasty meal, even on your busiest, most bustling day!

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Ingredients

  • 1 (8-ounce) package medium-size egg noodles
  • 1/2 cup onion, chopped
  • 1/4 cup green pepper, chopped
  • 1/4 cup butter or margarine, melted
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 1/4 cup plus 2 tablespoons parmesan cheese, grated
  • 1 tablespoon poppy seeds
  • 1 teaspoon salt
  • 1/8 teaspoon red pepper
  • 3 cups turkey, cooked and diced
  • 1 (4-ounce) jar diced pimientos, drained

Directions

Step 1 -Lightly grease a 12x8-inch baking dish.

Step 2 -In a large pot of salted, boiling water, cook the noodles to al dente, according to the package directions. Drain the noodles well.

Step 3 -In a Dutch oven over medium heat, add the onions, the green peppers, and the butter and sauté until the veggies are tender.

Step 4 -Add the flour to the veggie mixture and stir until it is smooth.

Step 5 -Cook the veggie mixture, stirring constantly, about 1 minute.

Step 6 -Gradually add the milk to the veggie mixture and cook, while stirring, until the sauce thickens and bubbles.

Step 7 -Stir the cooked noodles, 1/4 cup of the parmesan cheese, the poppy seeds, the salt, the red pepper, and the turkey into the sauce mixture.

Step 8 -Add the pimientos to the turkey mixture and gently stir to combine.

Step 9 -Spoon the turkey mixture into the prepared baking dish. Cover it with foil and let it chill in the refrigerator, for at least 8 hours and up to overnight.

Step 10 -Preheat the oven to 350 degrees F.

Step 11 -Transfer the baking dish from the refrigerator and let it stand at room temperature, about 30 minutes.

Step 12 -Bake the casserole, covered, about 45 minutes.

Step 13 -Uncover the baking dish and discard the foil. Sprinkle the casserole with the remaining parmesan cheese.

Step 14 -Bake the casserole until it is thoroughly heated, about 10 minutes.

Step 15 -Serve.

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