Chef John’s Turkey Noodle Casserole Recipe
Chef John’s Turkey Noodle Casserole is a comforting and flavorful dish ideal for using up leftover turkey. This casserole combines tender egg noodles with a creamy, spiced sauce featuring garam masala, bell peppers, and pepper Jack cheese, creating a delicious meal that masks the traditional turkey flavor with warm, aromatic spices and a crunchy potato chip topping.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 1 (9x13-inch) casserole, serves 8
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
For the Pasta and Sauce
- 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
For the Casserole
- 3 cups cubed skinless cooked turkey
- 5 ounces crushed potato chips
Instructions
- Preheat Oven and Prepare Ingredients: Preheat your oven to 350 degrees F (175 degrees C). Gather and measure all ingredients before starting the cooking process to ensure smooth preparation.
- Cook Egg Noodles: Fill a large pot with lightly salted water and bring it to a rapid boil. Add the egg noodles and cook for about 4 minutes until they are almost cooked through but still firm to the bite. Stir occasionally to prevent sticking. Drain well and set aside.
- Make the Roux Base Sauce: In a large saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and continue to cook, stirring, until the mixture becomes light golden, about 3 minutes. This roux will thicken the sauce.
- Add Milk and Flavorings: Gradually pour in the cold milk while whisking constantly to avoid lumps. Stir in the condensed cream of mushroom soup, diced red and green bell peppers, chopped green onions, garam masala (or curry powder), and dried tarragon. Bring the mixture to a simmer and cook for 2 minutes to meld the flavors.
- Incorporate Cheese: Remove the saucepan from heat and stir in the shredded pepper Jack cheese until it melts completely, creating a rich, cheesy sauce.
- Combine All Components: In a large mixing bowl, combine the cooked noodles, cubed turkey, and the cheese sauce. Stir well to ensure everything is evenly incorporated.
- Assemble the Casserole: Pour the mixture into a 9×13-inch casserole dish, spreading it evenly. Sprinkle the crushed potato chips evenly on top, gently pressing them down with the tines of a fork for good adhesion.
- Bake: Place the casserole in the preheated oven and bake for about 30 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
Notes
- Using garam masala or curry powder adds warmth and complexity, effectively disguising the turkey flavor.
- Be sure not to overcook the noodles during the boiling step, as they will continue to cook in the oven and can become mushy if boiled too long.
- The potato chip topping adds a crispy texture contrast; feel free to use your favorite flavored chips for variation.
- This casserole can be made a day ahead and refrigerated before baking. Increase baking time slightly if baking from cold.
- Leftover turkey works best, but cooked chicken can be substituted if needed.
