Diva Tasting: Turkey Noodle Casserole…

A great holiday leftover dish for your enjoyment…

Turkey Noodle Casserole 


  • 12 Ounces Egg Noodles
  • 3 Tablespoons Butter
  • 3 Tablespoons Flour
  • 3 1/2 Cups Cold Half n’ Half
  • 1 (10 Ounce) Can Condensed Cream Of Mushroom Soup
  • 1/2 Cup Diced Red Bell Pepper
  • 1 Teaspoon Greek Seasoning or Season Salt
  • 1 Teaspoon Dried Tarragon
  • 2 Cups Shredded Pepperjack Cheese
  • 1 Teaspoon Sea Salt, Or To Taste
  • 5 Cups Cubed Skinless Cooked Turkey or Chicken
  • 1 Can Onion Rings Crushed


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until almost cooked through and still firm to the bite, about 4 minutes. Drain.

  3. Melt butter in a large saucepan over medium heat. Whisk in flour; cook, stirring, until mixture is light golden, about 3 minutes.

  4. Pour milk into butter and flour mixture, whisking constantly. Stir in cream of mushroom soup, green onions, seasonings, and dried tarragon. Bring mixture to a simmer, cook for 2 minutes. Remove from heat.

  5. Stir in pepperjack cheese until cheese is melted and incorporated.

  6. Stir pepperjack cheese mixture, turkey or chicken meat, and noodles in a large bowl until evenly incorporated. Pour mixture into a large casserole dish. Sprinkle onion rings on top, pressing down slightly with the tines of a fork. Bake in the preheated oven until casserole top is golden brown and sauce is bubbling, about 30 minutes.

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