Turkey Noodle Bake
Michelle E Duren
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- 16 oz
- egg noodles
- turkey breasts
- 5 c
- 6 Tbsp
- 6 Tbsp
- 6 tsp
- chicken bullion granules (or 6 chicken bullion cubes)
- 1 c
- sour cream
- 2 can(s)
- diced new potatoes
- 1/2 c
- dry bread crumbs
- 1 1/2 c
- cheddar cheese
1Preheat oven to 375.
2Cook egg noodles, drain then set aside.
3Cut up Turkey breast into cubes. In a large saute pan, add about 2 teaspoons extra-virgin olive oil, and cook turkey thoroughly. Remove from pan and set aside.
4In a saucepan, combine milk and bullion and cook over medium heat until the bullion has disolved.
5In a large skillet (just wipe out the one you cooked the Turkey in) melt butter, then stir in flour, and cook for one minute.
6Slowly add in the milk/bullion mixture. When completely mixed together, cook and stir until slightly thickened.
7To the thickened milk mixture, whisk in the sour cream, then stir in the cooked egg noodles, cooked turkey, and new potatoes.
8Coat a 4 quart casserole dish with non-stick spray.
Carefully pour in the mixture, then top with bread crumbs then cheese.
9Cover with foil and bake for 25-30 minutes
10Side dish?....steamed brocoli, fresh green beans, fresh cooked carrots,...I think any light fresh steamed veggie would do great.