This Turkey Noodle Casserole is a super easy recipe to make that you can easily make on a weeknight after work.
Gruyère Substitutes
Gruyère Cheese can be pretty pricey depending on where you live. If you don’t want to spend the money for just this pasta bake recipe you can substitute for a different kind of cheese. Just make sure it’s a good melting cheese. And also remember it will change the overall flavor of this dish.
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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 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 Turkey Casserole using No Yolk Noodles for two reasons, I had some in my pantry, and two, they are a bit healthier than egg noodles or regular pasta noodles.
No Yolk Noodles have no cholesterol and are low in fat and sodium. That’s why No Yolks is the healthier alternative to regular egg noodles.
All of this to say is if you are concerned about the nutritional facts for this recipe, choose your noodles accordingly! For another great Turkey casserole, make sure you check out my Nacho Turkey Casserole recipe. Another favorite is my Chinese Stir-Fry Casserole.
Italian Parsley and Flat-Leaf Parsley are basically the same thing. Grocery stores may use either name.
If you’ve ever wondered what part of the pig Bacon comes from check out the picture below. Surprised?
How to Make Bacon
If you struggle to make bacon perfectly, I’ve put together a short tutorial on How to Make Perfect Bacon – 3 Ways. Check it out! My preferred method is baking it in the oven.
Bacon Grease Tip
And don’t throw away that bacon grease! Bacon is expensive and the grease is great for making Scrambled Eggs, Grilled Cheese, Popcorn and even hash browns. It can keep up to 3 months if properly stored in the refrigerator.
An alternative to using chicken broth is Better Than Bouillon. I often use it when I don’t have broth on hand.
Gather your Ingredients
You will need the following ingredients to make this Turkey Noodle Casserole recipe (see recipe card for quantities): No Yolk Noodles, Olive Oil, Extra Virgin, Bacon, Ground Turkey, White Mushrooms, Yellow Onion, Black Pepper, Poultry Seasoning, Dry White Wine, Low Sodium Chicken Broth, Heavy Cream, Ground Nutmeg, Gruyere Cheese, Bread Crumbs and Fresh Italian Parsley
How to Make Turkey Noodle Casserole
- 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 the 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.
Turkey Noodle Casserole
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Ingredients
- ½ lb No Yolk Noodles
- 1 Tbsp Extra Virgin Olive Oil
- 3 Slices Bacon, chopped
- 1 lb Lean Ground Turkey
- 1 lb White Mushrooms, sliced
- 1 Medium Yellow Onion, chopped
- Ground Black Pepper, to taste
- 2 Tsp Poultry Seasoning
- ½ Cup Dry White Wine
- 1 Cup Low Sodium Chicken Broth
- ½ Cup Heavy Whipping Cream
- ¼ Tsp Ground Nutmeg
- 2 Cups Gruyere Cheese, grated
- 1 Cup Bread Crumbs
- 3 Tbsp Fresh Italian Parsley, chopped
Instructions
- 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.
Notes
I just loved this turkey casserole. I have made it a few times and it is always the perfect dinner. Loved it.