Anti Inflammatory Classic Turkey Casserole
Total time1 hr 15 min
Prep time20 min
Cook time55 min
5.0(23)
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Learn more →Ingredients
6 servings
For the casserole
- 8 oz wide egg noodles
- 3 cups cooked turkey, shredded or cubed
- 1 cup frozen peas
- 1 cup celery, thinly sliced
For the sauce
- 4 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk
Chef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness. - 1 tsp dijon mustard
- 1 tsp fresh thyme leaves, or ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
For the topping
- 1 cup breadcrumbs
- 2 tbsp unsalted butter, meltedChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- ¼ cup parmesan cheese, finely grated
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
Instructions
- 1
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
- 2
Bring a large pot of salted water to a boil. Cook the egg noodles for 2 minutes less than the package directions indicate — they should be just barely tender and still have significant bite, as they will continue cooking in the oven. Drain through a colander and set aside.
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