Turkey Noodle Bake

In November, turkey becomes the focus of many menus. And, growing up, after Thanksgiving, it seemed that we were eating turkey forever. So it was not uncommon for Mom to use up some of the turkey in a casserole such as this recipe. After making this casserole, I remember it from childhood. Like many casseroles, this one is super easy to make and is delicious.

When I made this, I used cream of celery soup instead cream of mushroom soup. I notice that Mom's recipe forgot to include turkey in the ingredient list, so I suggest using 1-3 cups of chopped up cooked turkey. The recipe also calls for using frozen broccoli and cauliflower, but fresh vegetables could be used instead. I made this recipe with Swiss cheese, but as the recipe says, other cheeses could be used.

Turkey Noodle Bake 

• 8 ounces egg noodles
• 10 ounces cauliflower, chopped
• 10 ounces broccoli, chopped
• 1 can cream of mushroom soup, undiluted
• 1 cup sour cream
• 1 medium onion chopped
• 1 tsp. pepper
• 1 1/2 cup shredded cheese (Swiss, Muenster or cheddar)
• 1-3 cups cooked chopped turkey

Cook the noodles and drain. In a large bowl, mix noodles, cauliflower, broccoli, soup, sour cream, onion, pepper, cheese and turkey. Transfer to a 13x9 pan. Bake at 350 for 30 minutes. Let rest for about ten minutes. Enjoy!