Turkey Crunch

Got leftover turkey? This retro casserole turns it into a creamy, crunchy one-dish dinner in under an hour. Diced turkey, mushrooms, celery, green pepper, onion, and pimento get folded into a cream of mushroom soup and milk base, then topped with chow mein noodles that bake into a golden, crunchy lid.

The chow mein noodle topping is what makes this more than just another turkey casserole. Those noodles crisp up in the oven while the creamy filling bubbles underneath. The crunch-to-cream ratio in every spoonful is what keeps people coming back for seconds.

This is the kind of recipe your grandmother made the day after Thanksgiving, and it’s still just as good as it ever was.

Kitchen Tips

• Use cooked turkey that’s been diced, not shredded. Chunks hold their shape better in the creamy filling.
• Don’t stir the chow mein noodles into the mixture. They go on top so they stay crunchy. Mixed in, they turn soggy.
• Bake at a low temperature so the filling heats through gently without the noodles burning.
• This assembles in advance and can sit in the fridge for a few hours before baking. Add the noodles right before it goes in the oven.

Variations

• Use leftover chicken instead of turkey any time of year.
• Swap cream of mushroom for cream of chicken soup for a milder flavor.
• Top with crushed potato chips or buttered breadcrumbs instead of chow mein noodles for a different crunch.