chef johns turkey noodle casserole

Noodles & Pasta

Chef John's Turkey Noodle Casserole

Chef John's delicious turkey noodle casserole recipe uses leftover turkey! I don't know about you, but after a few days of eating Thanksgiving leftovers, no matter how tasty they originally were, I want something that makes me forget there's even turkey in it. Ingredients like garam masala, spicy cheese, and bell peppers work wonderfully in this casserole recipe to disguise the last of a holiday bird.

Ingredients

1 teaspoon salt, or to taste
12 ounces egg noodles
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 ½ cups cold milk
1 (10.5 ounce) can condensed cream of mushroom soup
½ cup diced red bell pepper
½ cup diced green bell pepper
¼ cup chopped green onions
1 teaspoon garam masala or curry powder
1 teaspoon dried tarragon
1 cup shredded pepper jack cheese
3 cups cubed skinless cooked turkey
5 ounces crushed potato chips

Directions

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until almost cooked through yet still firm to the bite, about 4 minutes, stirring occasionally. Drain.
Melt butter in a large saucepan over medium heat. Whisk in flour; cook and stir until light golden, about 3 minutes.
Pour in milk, whisking constantly. Stir in soup, bell peppers, green onions, garam masala, and tarragon; bring to a simmer and cook for 2 minutes. Off heat, stir in pepper Jack cheese until melted and incorporated.
Combine cheese mixture, turkey, and noodles in a large bowl until evenly incorporated; pour into a large casserole dish. Sprinkle chips on top, slightly pressing down with the tines of a fork.
Bake in the preheated oven until top is golden brown and sauce is bubbling, about 30 minutes.