Turkey Noodle Skillet Bake
Wrap yourself in the warmth of a comfort food classic, reimagined- our Turkey Noodle Skillet Bake! Inspired by tuna noodle casserole, this no-fuss wonder transforms your leftover turkey (or chicken!) into a savory sensation in just a few simple steps. The cheesy cracker topping and cast-iron skillet baking method lend this dish a satisfyingly crunchy crust, and it’s easy to customize with veggies of your choosing.
Ingredient
- 3 tablespoons olive oil (amount divided in recipe steps below)
- 8 ounces green beans, trimmed and cut into 2-inch-long pieces (about 2 cups)
- 1 red bell pepper, cut into 2-inch-long strips
- 2 stalks celery, diced
- 1 1/4 cups Swanson® Natural Goodness® Chicken Broth
- 2 cans (10.5 ounces) Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
- 6 ounces wide egg noodles (about 4 cups dry), cooked and drained
- 3 cups shredded cooked turkey or chicken
- 3/4 cup coarsely crushed Pepperidge Farm® Golden Butter Distinctive Crackers
- 1/2 cup shredded Cheddar cheese
- 3 tablespoons chopped fresh parsley
Direction
- Heat the oven to 400°F. While the oven is heating, heat 1 tablespoon oil in a 12-inch cast-iron skillet (or other ovenproof skillet) over medium heat. Add the green beans, bell pepper and celery and cook for 2 minutes, stirring occasionally.
- Add the broth to the skillet. Cover and cook for 3 minutes. Stir in the soup and cook until hot. Stir in the noodles and turkey.
- Mix the cracker crumbs and remaining 2 tablespoons oil in a bowl. Stir in the cheese and parsley. Sprinkle over the turkey mixture.
- Bake for 20 minutes or until hot and the cracker mixture is golden brown.
