Casserole for a Crowd

I like to cook for a crowd almost as much as making a special meal for two.  Parties and pot-lucks are a great time to get together with friends and catch up with everyone’s news.  For a pot luck gathering last Saturday, I made this dish that was a crowd pleaser.  Very little was left to bring home!  You can vary it according to your taste too.  I think next time I make it, I will double the cheese, and add fresh mushrooms and chopped green onions.  So, here it is –  I started by cutting a 2 pound breast of  turkey into four pieces so it would fit in the pot.  I cut a ½ slice of onion, broke it into rings and put it in the pot, along with 2 smashed garlic cloves.  Fill the pot with water, add a teaspoon of salt, bring to a boil and add the turkey.  Boil for about 15 minutes until cooked through.  This gives you flavorful and moist turkey.  Remove the turkey with tongs to a plate to cool.  Then shred discarding bones.

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Pull out the garlic cloves and onion with tongs. Add some water to the broth in the pot so you have enough water to cook the noodles.  Bring back to a soft boil and add the wide egg noodles.  Cook about  7-8 minutes.  Strain and pour into the baking dish.


Chop onion and garlic.  Using the same pot, sauté the onion and garlic in a little olive oil until softened.  Add the lemon pepper and oregano and let the herb bloom.  Add the mushroom soup, one can of milk and ½ cup half and half.  Stir until combined and gently heated, add a handful of cheese and the shredded turkey, mix well.

bakeonion  bakesaucecheese

Pour over the noodles.

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Mix until noodles are coated.  Top with the rest of the cheese.


Bake at 350 degrees until cheese is melted and golden.  Yum!  Enjoy!


Turkey Noodle Casserole

2 lb bone-in turkey breast
6 cups water
1 tsp salt
½ inch slice of onion
2 smashed garlic cloves
12 oz wide egg noodles
olive oil
¼ cup diced onion
2 chopped garlic cloves
½ tsp oregano
½ tsp lemon-pepper
1 can low-sodium reduced-fat mushroom soup
1 can-full milk (empty soup can)
½ cup half and half
8 oz Shredded Colby and Monterrey Jack cheese

Boil turkey with water, salt, ½ inch slice onion and 2 smashed garlic cloves about 15 minutes or until done.  Strain broth, and add water to come back to 6 cups, bring to a boil, add noodles and cook 7-8 minutes.  Drain and put into 13×9 baking dish.  Saute rest of onion, garlic until soft in olive oil.  Add oregano and lemon pepper, let simmer for a minute.  Add soup, milk, and half and half, stir until combined.  Add turkey and a handful of cheese.  Pour over noodles and stir to coat noodles with sauce.  Top with remaining cheese.  Bake at 350 degrees for 30 minutes.


Serves 8 for a regular main course serving, or up to 24 at a pot luck gathering where everyone just takes a spoonful.