Ingredients:
- 3 cups (450g) leftover turkey, cubed
- 12 oz (340g) wide egg noodles
- 2 tbsp (28g) unsalted butter
- 1 cup (150g) diced carrots
- 1 cup (100g) diced celery
- 1/2 cup (75g) diced yellow onion
- 1 cup (150g) frozen peas, thawed
- 3 tbsp (42g) unsalted butter
- 3 tbsp (25g) all-purpose flour
- 2 cups (480ml) turkey or chicken stock
- 1/2 cup (120ml) heavy cream
- 1 tsp (5g) dried thyme
- 1/2 tsp (3g) garlic powder
- salt to taste
- black pepper to taste
- 1/2 cup (60g) Panko breadcrumbs
- 1/4 cup (30g) grated Parmesan cheese
- 2 tbsp (28g) melted butter
- 1/2 tsp (2g) paprika
Instructions:
- Bring a large pot of salted water to a boil. Add the egg noodles and cook for exactly 4 minutes (or 2 minutes less than package instructions). Drain and set aside.
- Melt 2 tbsp of butter in a skillet over medium heat. Sauté onions, carrots, and celery until softened, about 5 minutes.
- Stir in 3 tbsp of butter and flour, whisking for 1 minute until the raw flour smell disappears.
- Slowly whisk in the turkey or chicken stock and heavy cream. Simmer until the sauce thickens into a velvety consistency.
- In a 9x13 inch baking dish, fold together the cooked turkey, undercooked noodles, sautéed vegetables, peas, and the creamy gravy. Spread evenly.
- In a small bowl, mix Panko breadcrumbs, grated Parmesan, melted butter, and paprika. Sprinkle the mixture evenly over the casserole.
- Bake at 350°F (175°C) for 20–25 minutes until the topping is mahogany-colored and the edges are bubbling.