Ingredients
-
8
-
1
-
1
-
1
-
2
-
1/2
-
1
-
1/2
-
1
-
1
-
1
-
4
-
1/4
-
-
1 1/2
Directions
Creamy Turkey or Chicken-Mushroom Noodle Casserole, This will also work well using cooked cubed chicken, make, the complete casserole may be assembled and refrigerated up to 24 hours in advance, do not add in any extra salt to this recipe as the canned soups already have enough sodium content, low-sodium soups may be used if desired , Easy Easy!! used can chicken breast and sauteed fresh mushrooms Just needed a little salt for my taste, but the whole family enjoyed!, TOTALLY worth making I added a 1/4 cup milk, 1 cup diced asparagus, and used fresh mushrooms (didn’t have canned) If you use fresh mushrooms saute them first I also needed to cook my casserole for closer to an hour I might be a sodium nut but it probably needed at least a 1/2 teaspoon of salt Maybe next time I will replace the 1/2 tsp garlic powder with 1 tsp garlic salt I doubled the cracker topping and was glad I did I gave it 4 stars for prep time (closer to 40 minutes) and long cook time Great for the day after Thanksgiving
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Steps
|
1
Done
|
Grease a 2-Quart Casserole Dish (can Use an 11 X 7-Inch Baking Pan). |
|
2
Done
|
in a Bowl Combine Both Soups With Sour Cream, Melted Butter, Garlic Powder and Cayenne Pepper; Whisk Until Smooth. |
|
3
Done
|
Mix in Cheddar Cheese, Mushrooms, Onion, Celery, Cubed Turkey and Black Pepper; Set Aside. |
|
4
Done
|
Cook the Egg Noodles in Boiling Water Until Tender; Drain Transfer to the Bowl With With Soup Mixture; Toss to Combine. |
|
5
Done
|
Transfer/Spread to the Prepared Baking Dish (at This Point You May Cover and Refrigerate For Up to 24 Hours, Remove from Refrigerator 30 Minutes Prior to Baking). |
|
6
Done
|
in a Small Bowl Combine the Crushed Cracker Crumbs With Melted Butter, Then Sprinkle Evenly on Top of the Casserole. |
|
7
Done
|
Bake in a Preheated 350 Degree F Oven For 30 Minutes or Until Bubbly and Browned on Top. |
