Who knew when I came across a recipe for Turkey Noodle Casserole (because I have a surplus of Turkey right now), I would be finding a favorite thing. Just goes to show you don’t be afraid of those spices! That curry powder makes this absolutely wonderful.
As usual I modified it for what I had on hand and here goes…
Turkey Noodle Casserole
1 & 1/2 cups diced cooked Turkey
1 16 oz (1lb) bag of wide egg noodles
1 26 oz (family size) Campbells Cream of Mushroom Soup (condensed)
1 cup hot water
1 tsp chicken bullion ( or 1 cube)
6 tsp Margarine
1 cup Milk
1/2 tsp salt
1 tsp fresh ground pepper
1/4 tsp curry powder
1/2 tsp poultry seasoning
4 oz shredded cheddar cheese
Boil Egg Noodles according to package take hot noodles and mix in your mushroom soup and 3 tbsp margarine and 1 cup of milk, cover and set aside.
Mix together in cup your bullion and 1 cup hot water. In saucepan melt 3 tsp of margarine add diced turkey and then add your chicken broth mixture. Add to this your 1/4 tsp curry powder and 1/2 tsp poultry seasoning. Mix turkey mixture with noodle mixture and pour into large buttered casserole dish. Top with shredded Cheddar Cheese and bake 350 degrees for 30 minutes.
Out of this world. Serves 12
