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Creamy Turkey Noodle Casserole
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| 8 ounces | dry medium egg noodles |
| 1 (10 3/4 ounce) can | cream of mushroom soup, undiluted |
| 1 (10 3/4 ounce) can | cream of chicken soup, undiluted |
| 1 cup | reduced-fat sour cream |
| 2 tablespoons | melted butter |
| 1/2 teaspoon | garlic powder,, (can use more) |
| 1 pinch | cayenne pepper,, (optional or adjust to taste) |
| 1/2 cup | shredded cheddar cheese |
| 1 (10 ounce) can | sliced mushrooms, well drained (squeeze out excess moisture with hands) |
| 1 small | onion, finely chopped,, (you may omit if desired) |
| 1 | celery rib, finely diced |
| 4 cups | cooked cubed turkey,, (or chicken, can use more or less) |
| 1/4 teaspoon | fresh ground black pepper,, (or to taste) |
| TOPPING | |
| 1 1/2 cups | crushed unsalted butter-flavored crackers, (such as Ritz crackers) |
| 1/4 cup | melted butter |
Directions:
1
Grease a 2-quart casserole dish (can use an 11 x 7-inch baking pan).
2
In a bowl combine both soups with sour cream, melted butter, garlic powder and cayenne pepper; whisk until smooth.
3
Mix in cheddar cheese, mushrooms, onion, celery, cubed turkey and black pepper; set aside.
4
Cook the egg noodles in boiling water until tender; drain transfer to the bowl with with soup mixture; toss to combine.
5
Transfer/spread to the prepared baking dish (at this point you may cover and refrigerate for up to 24 hours, remove from refrigerator 30 minutes prior to baking).
6
In a small bowl combine the crushed cracker crumbs with melted butter, then sprinkle evenly on top of the casserole.
7
Bake in a preheated 350 degree F oven for 30 minutes or until bubbly and browned on top.
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