While I’m still trying to use up pantry items and plan meals accordingly, ’tis the season for turkey leftovers. Inspired by Pioneer Woman’s chicken spaghetti casserole, I threw together similar ingredients that became this noodle bake. Plus, casseroles are great comfort food when you are looking for a little pick me up.
Jim and I are a little sobered by the fact that we moved our daughter and her family across country last week. So many mixed emotions. We are delighted with their opportunity to serve at Riverside Church in Sartell, Minnesota. We anticipate a new work in their lives as well as those in the congregation. It’s just hard to wrap our heads around their new residence!
We know God’s in this. My great friend and spiritual sister, Sheila, notes that all of our journeys are spiritual. God uses everything to transform us. A good word to encourage us to embrace all pathways set before us, near and far, easy and hard.
Thankfully, Jim and I were available to help with our daughter’s journey and transition to the Midwest. As cold prevailed and snow fell, Christy, Isaac, and their four boys could not have received a warmer welcome from their new church family. Much more than a tasty meal, a loving reception for our kids and grandkids is our true comfort.
Nevertheless, bring on the food!
Turkey Noodle Parmesan (Comfort) Bake Serves 4
8 ounces of noodles of your choice~ I use rice noodles for a gluten free dish for Jim.
1 cup diced cooked turkey
3 finely chopped celery stalks
1/4 cup finely chopped onion
5 tbps. butter, divided into 3 and 2 tbsps.
1 minced garlic clove
2 tbsps. flour
1 cup milk
1/2 cup turkey stock
1 1/4 cup grated parmesan
1 cup frozen peas
1/2 cup of bread crumbs
Preheat oven at 400 degrees.
- Grease a 7×11 baking pan or six cup casserole dish.
- Prepare noodles according to package directions. If you are using a gluten free noodle, such as the rice noodles that we boil, follow the directions to a tee. If overcooked, they can get gummy.
- Melt 3 tbsps. of the butter in a large pan.
- Add in and stir celery, onion, and garlic on medium low until softened, about two minutes.
- Add turkey and cook for about a minute.
- Pour pan mixture into a prepared casserole dish.
- In the same pan, melt 2 tbsps. of butter on medium low heat. Whisk in flour quickly to form a paste, known as a roux.
- Pour in milk, turn up heat to medium high, and whisk just until boiling.
- Turn heat back down to medium low, pour in the turkey stock, and whisk until slightly thickened. (If you’re not used to making a sauce from a roux, you just need to be patient and trust the process. It WILL thicken.) This may take a couple minutes.
- Stir in 1 cup of the grated parmesan.
- Pour sauce into casserole over turkey mixture.
- Add in the cooked noodles and peas. Mix well.
- Sprinkle with bread crumbs and 1/4 cup grated parmesan.
- Bake, uncovered, for 15 minutes.
Note: My husband LOVES this dish. Homemade stock makes a big difference. If you haven’t tried it, I would encourage you to take the time. It’s easy, economical, healthy, and versatile. It’s also handy to make several cups of bread crumbs and leave them in your freezer to pull out whenever needed.