Leftover Turkey Noodle Casserole

When you get tired of turkey sandwiches, whip up a creamy pan of Leftover Turkey Noodle Casserole to enjoy that Thanksgiving and Christmas turkey. You may just decide it’s so good, you don’t want to wait for turkey leftovers to make it! Well my friends, Thanksgiving has come and gone. And it’s time to finish up those turkey leftovers. But when it comes to turkey leftovers, you can only eat just so many turkey sandwiches, right? For those last little bits of turkey in our refrigerator last night, we turned to this family-favorite creamy Turkey Noodle Casserole for enjoying them. There are about a million versions of this type of leftover turkey casserole out there, but this is my take on it. It’s one of our favorite ways to enjoy leftover turkey. Loaded with chopped turkey and mixed vegetables, all surrounded by creamy cheesy sauce seasoned with a touch of dried thyme and sage, this casserole got a double-thumbs-up from our family.

Ingredients:
4 cups (8 oz) uncooked egg noodles
3 cups chopped, leftover cooked turkey
1 (12 oz) package frozen mixed vegetables, thawed and warmed
1 (10.5 oz) can condensed cream of chicken soup
1 cups sour cream
⅓ cup milk
1¼ tsp dried thyme
½ tsp dried sage
¾ tsp salt
½ tsp pepper
¼ cup shredded, or grated Parmesan cheese
1½ cup shredded mozzarella cheese, divided

Instructions:
Cook noodles in salted water according to package directions. Drain well.
While noodles cook, place condensed soup, sour cream, milk, thyme, sage, salt, pepper, Parmesan, and 1 cup shredded mozzarella in a large mixing bowl; stir until well combined. Add chopped turkey and mixed vegetables; stir to combine. Add hot drained noodles and stir to combine.
Spoon noodle mixture into a greased 2-quart baking dish. Sprinkle the top with the remaining ½ cup shredded mozzarella.
Bake at 350℉ for 25-30 minutes until heated through and the cheese is melty.

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