Turkey Noodle Casserole with Artichokes

The leftover turkey from Easter dinner's been a real godsend this week as there's nothing that's more versatile than leftover poultry. This quick casserole makes good use of chunks of white or dark meat mixed with artichoke hearts, black olives, green pepper and pimento for color and onion for flavor and some quick cooking wide egg noodles. 

It's a pretty basic recipe from my Wall Drug Cookbook that had not one other spice or herb in it, so I took the liberty of adding garlic, tarragon and lots of salt and pepper. Slathered with grated parmesan cheese, it held admirably in the refrigerator until I got the call that Big Guy's late class was over. Forty minutes later he was home and the casserole was almost ready. 

So what did we think about it? Big Guy said it was OK which means "it's OK but you don't have to put it on the make again list". Me ....I thought it was boring as heck and was much better with a half bottle of Arizona Gunslinger hot sauce slathered over top. OK, so that's an exaggeration, but let's just say it needed more than a few drops to jazz it up.

If you're making lunch for your great aunt Sylvia and the rest of the bridge gang, then this might be just the thing for a ladies who lunch kinda' dish, but I'd be inclined to leave the noodles out of the equation, add some mushrooms and serve the turkey/artichoke/olive/green pepper/pimento/onion mixture in some puff pastry shells instead, garnished with toasted almonds for crunch. Just sayin'. 

For those of you that just dropped by for a look see at JBug's Kitchen Antics, I must apologize for the fancy dinner ware you see in the photograph but we're in the midst of renovating our kitchen and we're without a kitchen sink (among other things). Believe me using disposable plates while the kitchen's being renovated is becoming a life saver ....or should I say wife saver! 

Turkey Noodle Casserole with Artichokes (from JBug’s Kitchen adapted from Wall Drug Cookbook)

2-1/2 cups cooked turkey or chicken cut into bite size pieces

1 – 14 ounce can artichoke hearts, well drained

1/2 cup sliced black olives

1/2 cup finely diced green pepper

1 small jar pimento

1 medium sweet onion, finely chopped

2 cloves garlic minced

1/2 teaspoon dried tarragon

1/2 cup dry white wine

1 can cream of chicken soup

1/2 cup sour cream

Salt and coarse ground black pepper to taste

6 ounces wide egg noodles, cooked to al dente and well drained mixed with 1 tablespoon butter

1/2 cup grated parmesan cheese

Preheat oven to 350. Spray a large casserole dish with cooking spray and set aside. In a large bowl mix together turkey, artichoke hearts, black olives, green pepper, pimento, onion, garlic, and tarragon until well combined. In a small bowl whisk together chicken soup, white wine and sour cream. Fold into turkey mixture. Taste for seasoning and add salt and pepper as needed.

Place half the mixture into the prepared casserole dish. Layer buttered noodles on top then add remaining turkey mixture. Top with grated parmesan cheese. Bake in preheated oven for 40 to 45 minutes. Serves 6.

A year ago - Zippy Chicken and Rice Soup

Two year's ago - Two Potato Salad with Mustard and Bacon

Comments

[Lea]

When you were initially saying what was in this - I was thinking - where is the heat???? Odd of you to make so mild a dish... It sure is pretty, though.

[June]

Lea - I'd hate to be accused of being a one note wonder so figured I'd try something a little more conservative; however, you're absolutely right. Hot peppers in the dish would have helped a lot. Course I likely had no business making it in the first place. LOL

[Lorraine]

Ladies who lunch or Red Hat gathering, you call it likes you sees it. I would have expected you to add some of your frozen hatch chilies at least. I am glad you post your dishes even if you don't care for them, there still might be people out there who would love to have another leftover turkey recipe, and just because you found it bland (hot lips June) doesn't mean that someone might want to give it a go...it does look yummy.

[June]

Lorraine - We only have a couple of packages of chilies left in the freezer which is a real bummer and I'm saving them for I don't know what. You're right, a couple of them would have gone a long way to waking up the flavors in this dish.

[Big guy]

I really like the "hot lips June" comment.
:-)

[June]

Almost didn't approve that one, smarty pants!