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chicken bullion granules (or 6 chicken bullion cubes)
diced new potatoes
Cook egg noodles, drain then set aside.
Cut 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.
In a saucepan, combine milk and bullion and cook over medium heat until the bullion has disolved.
In a large skillet (just wipe out the one you cooked the Turkey in) melt butter, then stir in flour, and cook for one minute.
Slowly add in the milk/bullion mixture. When completely mixed together, cook and stir until slightly thickened.
To the thickened milk mixture, whisk in the sour cream, then stir in the cooked egg noodles, cooked turkey, and new potatoes.
Coat a 4 quart casserole dish with non-stick spray.
Carefully pour in the mixture, then top with bread crumbs then cheese.
Cover with foil and bake for 25-30 minutes
Side dish?....steamed brocoli, fresh green beans, fresh cooked carrots,...I think any light fresh steamed veggie would do great.