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Turkey Noodle Casserole

Lisa Longley
  • minutes
  • Serves

INGREDIENTS

8 oz

egg noodles (cooked in chicken stock)

3

TBSPs unsalted butter

1 cup

frozen peas

1 cup

frozen corn

2 cloves

garlic (minced)

2

TBSPs all purpose flour

1 cup

milk (I used skim)

1 tsp

dried thyme

1 tsp

dried sage

salt and pepper (to taste)

2 cups

cooked turkey (I used Jennie-O Oven Ready Bone-In Turkey Breast)

2 cups

shredded cheddar (divided)