Cheesy Ham and Turkey Noodle Casserole

By foodiva

Use all turkey or all ham instead of some of each if you prefer. This recipe is perfect for leftover turkey and/or ham! Double the recipe!

Ingredients

• 12 oz bag of egg noodles
• 8 oz ham cubes (one inch)
• 8 oz cooked turkey (breast or dark meat) shredded or cut in small pieces
• 1/2 tsp garlic powder
• salt and pepper to taste (I suggest only a little salt because the ham and cheese already contains salt.
• 2 tbsp butter
• 2 tbsp flour
• 8 oz heavy cream
• 8 oz of chicken or turkey stock
• 7 or 8 oz shredded Cheddar Jack cheese

Details

Servings 4
Preparation time 10mins
Cooking time 35mins
Adapted from noplatelikehome.com

Preparation

Step 1

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When I’m looking to use up leftover ham, I either make

or this Cheesy Ham and Turkey Noodle Casserole. I always save the ham bone when I make a ham and freeze the bone (if it was a fresh ham) and save it to make a great broth for soups.

However, in this recipe, you can buy packaged diced ham if you don’t have leftover ham. You can substitute chicken for the turkey or you can boil turkey cutlets and cube them for the turkey. Also, you can use all ham or all turkey instead of half of each. This recipe is so versatile. It’s a great recipe to add to your meal plan after you make a whole ham or turkey.

This post contains affiliate links which means I will get a small commission if you make a purchase but, the price you pay is the same.

How to Make Cheesy Ham and Turkey Noodle Casserole

First, cook the egg noodles in salted water according to package directions minus one minute. They will continue to cook in the oven later. Drain the noodles and set aside.

How to Make the Easy Cheese Sauce

Meanwhile, make a rue- add butter and flour to a medium sauce pan on

med/low heat

and stir. As soon as the butter has melted and is mixed with flour, add half of the heavy cream until well mixed. Continue stirring. Add remaining cream and continue stirring until well incorporated.

Add the chicken, ham or turkey stock and continue stirring. (Don’t have leftover turkey? See instructions below on how to poach turkey cutlets and use the stock to make the cheese sauce.) Sauce will thicken in about 5 min or so. Always stir it to get it creamy. Then, add shredded Colby/Jack cheese to the sauce and stir until it melts. Take off heat until ready to mix with pasta and meat.

, cut the ham and turkey meat into small bite-size cubes which, would be one inch (1 cm) or smaller. You can buy a ham slice or chopped ham for this recipe at the grocery store. You can also poach (boil in 16 oz of water) some turkey cutlets and cut them into small pieces if you don’t have turkey for this recipe. Use the water in which you boiled the turkey cutlets as the stock to make the cheese sauce.

Save the ham bone to make delicious

Add the cooked and drained pasta back into the pot it was cooked along with the cheese sauce. Add the ham, turkey, garlic powder, salt and pepper. Stir together until well combined. Add salt if desired but, taste it first. Ham and cheese already contain salt.

Add the pasta mixture to a 11″x 7″ or 2 qt (2 ltr) oil sprayed

and bake in oven for 20 min uncovered using the oven middle position rack. Cover with foil if you prefer the pasta to not be slightly crispy. I like the casserole top to get a little brown.

This is a recipe you may want to double. It has about 4 servings but, you may want to add some green veggies on the side or another yummy casserole:

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made with a ham bone. The broth in this soup takes it to a new level of flavor! You just can’t get this flavor in canned soup or even at a restaurant.

Yield:

8 oz cooked turkey (breast or dark meat) shredded or cut in small pieces

Preheat oven to 400F.

Cook egg noodles according to package directions (use salted water) minus one minute and drain.

Meanwhile, make the cheese sauce by adding butter and flour to a medium sauce pan on med/low heat. Stir to make a rue. As soon as the butter has melted and is mixed with flour, add half of the heavy cream until well mixed. Continue stirring. Add remaining cream and continue stirring until well incorporated. Add the chicken stock and continue stirring. Sauce will thicken in about 5 min or so. Always stir it so it get creamy. Add the cheese and stir until cheese melts. Remove from heat.

Add the cooked and drained pasta back into the pot in which it was cooked along with the cheese sauce. Add the ham, turkey, garlic powder, salt and pepper. Stir together until well combined.

Add the pasta mixture to a 11"x 7" or 2 qt (2 ltr) oil sprayed baking dish and bake in oven for 20 min uncovered in the middle position rack or cover with foil.

The cheese sauce and cutting the ham and turkey, which is the prep time (10 min) can be done while the pasta is cooking. Therefore, this casserole can be ready in about 35 min total time.

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