Ingredients

• 8 ounces egg noodles ((or 6 cups noodles) cooked in chicken stock, reserve one cup cooking liquid before draining)
• 3 tablespoons unsalted butter
• 1 cup frozen peas
• 1 cup frozen corn
• 2 cloves garlic (minced)
• 2 tablespoons all purpose flour
• 1 cup milk (I used skim)
• 1 teaspoons dried thyme
• 1 teaspoons dried sage
• salt and pepper (to taste)
• 2 cups cooked turkey
• 2 cups shredded cheddar (divided)

Directions

• 1. Preheat your oven to 425 degrees. Spray a 3 quart casserole dish with cooking spray and set aside.
• 2. Cook the pasta in chicken stock for two minutes less than the package suggests. Reserve one cup of cooking liquid before draining noodles and settting them aside.
• 3. Melt the butter over medium low heat in a large stock pot. Add the garlic to the pan and cook for about 30 seconds.
• 4. Add the flour to the pan, mixing it in to make a paste. Very slowly add the reserved chicken stock. Add approximately a tablespoon of the reserved 1 cup stock stock at a time, waiting until the last bit of stock was completely combined before adding the next bit. Then add in the milk. This whole process should take about 3 to 5 minutes and result in a nice creamy sauce.
• 5. Once all the milk is mixed in, add the thyme and sage. Then season to taste with salt and pepper. Stir in one cup of the cheese. Then add the turkey, cooked noodles, and frozen vegetables. Pour the mixture into the greased casserole dish and top with the remaining cup of cheese.
• 6. Bake for 15 to 20 minutes, or until the cheese on top begins to bubble.

Nutrition

Photos