Turkey Chili Casserole
Submitted by a4ramos
Leftover turkey and egg noodles tossed in a light Parmesan white sauce with bell peppers, onions, and mustard, then baked with bread crumbs until golden and bubbly. A lighter noodle casserole that’s Weight Watchers friendly.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minSometimes the best leftover turkey recipe is the simplest one.
A quick white sauce made from margarine, flour, skim milk, and Parmesan gets whisked together in a saucepan, then tossed with cooked egg noodles, cubed turkey, chopped onions, bell peppers, and a tablespoon of mustard for a little zip.
Everything goes into a casserole dish, gets topped with bread crumbs, and bakes until the top is golden and the edges bubble.
It’s the kind of cozy, no-drama dinner that uses up leftovers without feeling like you’re eating leftovers.
Light on calories but full on comfort.
Kitchen Tips
- Whisk the flour into the melted margarine constantly for a full 2 minutes to cook out the raw flour taste before adding the milk
- Use skim milk at room temperature so it blends smoothly into the roux without clumping
- Add a pinch of cayenne to the sauce if you want to live up to the ‘chili’ in the name
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Prepare a 2-quart casserole dish with cooking spray; set aside.
In a saucepan, melt margarine over medium-high heat; sprinkle with flour.
Cook, whisking quickly and constantly, for 2 minutes.
Whisk in milk and Parmesan cheese.
Cook stirring constantly for another 2 minutes until thickened.
Remove from heat. Add noodles, turkey, onions, bell peppers, and mustard to saucepan; toss to mix well.
Spoon mixture into prepared dish and sprinkle with bread crumbs.
Bake for 20 minutes or until browned and bubbly.
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