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45 minutes
4
Adjust servings
dairy-free
(?)
Has dairy from:
unsalted butter
milk (2%)
white cheddar cheese
sour cream (regular)
gluten-free
(?)
Has gluten from:
fettuccine (dry)
all-purpose flour
kid friendly
has meat
(?)
Has meat from:
turkey breast
has pasta
(?)
Has pasta from:
fettuccine (dry)
has seafood
mediterranean
vegan
(?)
Not vegan due to:
fettuccine (dry)
unsalted butter
milk (2%)
white cheddar cheese
turkey breast
sour cream (regular)
vegetarian
(?)
Not vegetarian due to:
turkey breast
pescetarian
(?)
Not pescetarian due to:
turkey breast
paleo
(?)
Not paleo due to:
fettuccine (dry)
all-purpose flour
milk (2%)
white cheddar cheese
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
package
8 ounce.
 
3
tbsp
 
1
cup
chopped.
 
1
cup
 
3
cloves
minced.
 
2
tbsp
 
1 1/2
cups
can use any milk of choice.
 
1/4
tsp
 
3
cups
 
2
cups
cooked, and cubed or shredded.
 
3/4
cups
 
 
 
to taste.
 
 
 
to taste.
 
 
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PREPARATION
1.
Preheat oven to 350°F.
2.
Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 6 minutes.
3.
In a large skillet, melt butter over medium heat.
4.
Add onions and sauté until tender and softened, about 10 minutes. Add garlic and cook for another minute.
5.
Whisk in the flour and stir until it is absorbed (and the "raw" tasted cooked out), about 1 - 2 minutes.
6.
Slowly pour in the milk and cook, stirring frequently, until thickened, about 3 minutes.
7.
Add 2 cups shredded cheese and stir until melted.
8.
Add the cayenne, and season with additional salt and pepper to taste.
9.
Add the cheese sauce, frozen peas, shredded turkey, and sour cream to the noodles.
10.
Season generously with cayenne, salt, and pepper to taste.
11.
Grease an 8 x 11-inch baking dish (or similar size) dish.
12.
Pour noodle mixture into baking dish and top with remaining 1 cup of cheese.
13.
Bake until casserole is warm and cheese is bubbling, about 25 minutes.
NOTES, TIPS, TRICKS, HINTS, ETC:
Thanksgiving turkey leftovers are great for this recipe
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just substitute gluten-free all-purpose flour for all-purpose flour.
2.
Make it Wheat Free!
 
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat. Just substitute gluten-free all-purpose flour for all-purpose flour.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 1699
Protein 69.1 g
Carbohydrates 188 g
Iron 0.75 mg
Fiber 26.2 g
Calcium 60.4 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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