This Turkey Noodle Casserole is a super easy recipe to make that you can easily make on a weeknight after work. I usually buy my Ground Turkey in bulk and freeze them in 1 lb bags using my Mueller Vacuum Sealer which makes it an even easier dish to make when you have little time on your hands. If you don’t have a food vacuum sealer, you really should give one a try.
I love dessert. I can’t be guilty about it because I have to taste everything. I experiment.
I don’t recall ever bringing it up on this food blog before but the wife and I are not fans of mushrooms so we decided to leave that ingredient out. So those of you with eagle eyes will notice that the photos don’t have any mushrooms!
I made this casserole using No Yolk Noodles for two reasons, one I had some in my pantry, and two, they are a bit healthier than egg noodles or regular pasta noodles. Egg noodles contain more eggs than traditional pasta and have a broader spectrum of nutrition than regular pasta. However, egg noodles are low in fiber and have more cholesterol than traditional pasta. All of this to say is if you are concerned about the nutritional facts for this recipe, choose your noodles accordingly!
Turkey Noodle CasserolePrint Pin Rate
- 1/2 lb No Yolk Noodles
- 1 Tbsp Olive Oil, Extra Virgin
- 3 Slices Bacon, Chopped
- 1 lb Ground Turkey
- 1 lb White Mushrooms, Sliced
- 1 Medium Yellow Onion, Chopped
- Black pepper to taste
- 2 Tsp Poultry Seasoning
- 1/2 Cup Dry White Wine
- 1 Cup Low Sodium Chicken Broth
- 1/2 Cup Heavy Cream
- 1/4 Tsp Ground Nutmeg
- 2 Cups Gruyere Cheese, Grated
- 1 Cup Bread Crumbs, Plain
- 3 Tbsp Fresh Flat-Leaf Parsley, Chopped
How to make this Recipe
- Bring a large pot of water to a boil. Once boiling, salt the water and cook the egg noodles al dente. Drain well and return the noodles to the pot.
- Preheat a large deep skillet over medium high heat. Add the oil and the bacon. Cook for 2 to 3 minutes, until the fat is rendered and the bacon starts to brown at the edges. Add the turkey and brown it, crumbling it with a wooden spoon.
- Move the meat over to one side of the pan and add the mushrooms and onions to the opposite side. Cook the mushrooms and onions for 3 to 5 minutes, then combine the meat and veggies together.
- Season mixture with salt and pepper, and poultry seasoning. Cook for another five minutes. Add the wine and deglaze the pan, using a wooden spoon to scrape up pan drippings and browned bits. Stir in the chicken broth and bring to a bubble, then stir in the cream and reduce heat to low. Add the nutmeg and stir.
- Set your oven to Broil. Combine the noodles with the turkey mixture. Transfer the turkey noodle mixture to a greased casserole dish. Top with Gruyere cheese and breadcrumbs. Place the dish in the oven and brown for 2 to 3 minutes or until the cheese is melted and the crumbs are brown.
- Optionally garnish with the parsley and serve.
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.