Disclaimer on all recipes

All recipes have been changed to have freezer cooking instructions, calorie count (according to MyFitness Pal recipe builder), and Weight Watcher Plus Point. If you feel you have seen a recipe somewhere else and I did not link to the original poster, please let me know. I have printed these off for personal use and don't always have the original creators info on my pages.

Monday, November 12, 2012

Turkey Noodle Casserole

Turkey Noodle Casserole

1 Family Size Can (26 oz.) Campbells Cream of Chicken Soup
1 bag Extra wide Egg Noodles (16 oz.)
3/4 to 1 pound chopped leftover turkey

8 oz. peas & carrots (or other leftover veg)
26 oz Milk
Bread Crumbs
Parmesan Cheese, grated (optional)
Olive Oil

Prepare the egg noodles according to package directions, but undercook them slightly (say, 1 minute less than recommended).
 

While the egg noodles are cooking, in a large pot whisk together the condensed cream of chicken soup with a equivalent amount of milk. Heat over medium. When the soup is simmering add the chopped turkey, carrots and peas. Simmer for two minutes.

Drain the cooked egg noodles and mix into the soup. Stir well, but gently, to combine.

Remove soup from heat and portion out into freezer safe baking dishes (I used foil pans from the dollar store) and freeze for up to 3 months.




On cooking day - take out of freezer and thaw in fridge overnight. 

Bake for 15 - 20 minutes at 400 degrees. 

Add a mixture of equal parts bread crumbs and parmesan cheese.
Drizzle a light layer of olive oil over the bread crumb-cheese layer and place the pot, uncovered, under the broiler.

Broil until the topping begins to brown, depending on the strength of your broiler, anywhere from 1-7 minutes. Mine took 2 minutes.

Remove from oven and serve.

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