I like to cook for a crowd almost as much as making a special meal for two. Parties and pot-lucks are a great time to get together with friends and catch up with everyone’s news. For a pot luck gathering last Saturday, I made this dish that was a crowd pleaser. Very little was left to bring home! You can vary it according to your taste too. I think next time I make it, I will double the cheese, and add fresh mushrooms and chopped green onions. So, here it is –
Turkey Noodle Casserole
I started by cutting a 2 pound turkey breast into four pieces so it would fit in the pot. I cut a ½ slice of onion, broke it into rings and put it in the pot, along with 2 smashed garlic cloves. Fill the pot with water, add a teaspoon of salt, bring to a boil and add the turkey. Boil for about 15 minutes until cooked through. This gives you flavorful and moist turkey. Remove the turkey with tongs to a plate to cool. Then shred discarding bones.
Pull out the garlic cloves and onion with tongs. Add some water to the broth in the pot so you have enough water to cook the noodles. Bring back to a soft boil and add the wide egg noodles. Cook about 7-8 minutes. Strain and pour into the baking dish.
Chop onion and garlic. Using the same pot, sauté the onion and garlic in a little olive oil until softened. Add the lemon pepper and oregano and let the herb bloom. Add the mushroom soup, one can of milk and ½ cup half and half. Stir until combined and gently heated, add a handful of cheese and the shredded turkey, mix well.
Pour over the noodles.
Mix until noodles are coated. Top with the rest of the cheese.
Bake at 350 degrees until cheese is melted and golden. Yum! Enjoy!
Turkey Noodle Casserole for a crowd.
2 lb bone-in turkey breast
6 cups water
1 tsp salt
½ inch slice of onion
2 smashed garlic cloves
12 oz wide egg noodles
¼ cup diced onion
2 chopped garlic cloves
½ tsp oregano
½ tsp lemon-pepper
1 can low-sodium reduced-fat mushroom soup
1 can-full milk (empty soup can)
½ cup half and half
8 oz Shredded Colby and Monterrey Jack cheese
Boil turkey with water, salt, ½ inch slice onion and 2 smashed garlic cloves about 15 minutes or until done. Strain broth, and add water to come back to 6 cups, bring to a boil, add noodles and cook 7-8 minutes. Drain and put into 13×9 baking dish. Saute rest of onion, garlic until soft in olive oil. Add oregano and lemon pepper, let simmer for a minute. Add soup, milk, and half and half, stir until combined. Add turkey and a handful of cheese. Pour over noodles and stir to coat noodles with sauce. Top with remaining cheese. Bake at 350 degrees for 30 minutes.
Serves 8 for a regular main course serving, or 24 at a pot luck gathering where everyone just takes a spoonful.