Creamy Turkey Or Chicken Mushroom Noodle Casserole

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This will also work well using cooked cubed chicken, make, the complete casserole may be assembled and refrigerated up to 24 hours in advance, do not add in any extra salt to this recipe as the canned soups already have enough sodium content, low-sodium soups may be used if desired.

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Steps

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Grease a 2-quart casserole dish.

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In a bowl combine both soups with sour cream , melted butter , garlic powder and cayenne pepper.

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Whisk until smooth.

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Mix in cheddar cheese , mushrooms , onion , celery , cubed turkey and black pepper.

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Set aside.

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Cook the egg noodles in boiling water until tender.

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Drain transfer to the bowl with with soup mixture.

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Toss to combine.

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Transfer / spread to the prepared baking dish.

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In a small bowl combine the crushed cracker crumbs with melted butter , then sprinkle evenly on top of the casserole.

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Bake in a preheated 350 degree f oven for 30 minutes or until bubbly and browned on top.

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Ingredients

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medium egg noodles, cream of mushroom soup, cream of chicken soup, reduced-fat sour cream, butter, garlic powder, cayenne pepper, cheddar cheese, sliced mushrooms, onion, celery rib, turkey, fresh ground black pepper, unsalted butter-flavored crackers