Leftover Turkey Noodle Casserole

Leftover Turkey Noodle Casserole

By Kim Ragosta @littlehouseintheforest

Ingredients

Casserole:

1 cup leftover turkey, shredded (I used meat from 2 drumsticks)

2 (12 oz) packages of wide egg noodles, cooked and drained

4 (10.5 oz) cans cream of mushroom condensed soup (I use Pacific Foods organic)

2 cups shredded cheddar cheese

2 cups milk

1 cup frozen corn

1 tsp salt

40 grinds pepper

Topping

1.5 cup bread crumbs

1 stick butter, melted

1/2 tsp salt

15 grinds pepper


Directions

Heat oven to 375 F. Mix all casserole ingredients together well. Spray 9x13 baking dish with cooking spray. Spoon casserole mixture into dish. Mix topping ingredients together in a bowl and sprinkle on top of casserole. Bake for about 45 minutes or until casserole is heated through, bubbling on sides and topping is golden. (Time varies based on oven)

*please be mindful of allergies to any ingredients




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