Name: Turkey Noodle Casserole
Prep time: 35 min
Total time: 1 h
Yield: 6 - 8 serving(s)
Ingredients: 4 tbsp. salted butter, plus more for the baking dish; 2 tsp. kosher salt, plus more for the pasta; 1 (12-oz.) bag wide egg noodles or fusilli; 2 celery stalks, chopped; 1 yellow onion, chopped; 1/2 tsp. garlic powder; 1/2 tsp. black pepper; 2 tbsp. all-purpose flour; 3 1/2 c. whole milk, warmed; 1 (8-oz.) package cream cheese, cubed and at room temperature; 2 tbsp. lemon juice; 2 c. shredded sharp cheddar cheese (about 8 oz.); 3 c. shredded or cubed leftover cooked turkey; 1 (10-oz.) bag frozen peas and carrots; 1/2 c. flat-leaf parsley, chopped, plus more for sprinkling; 2 c. crushed ridged potato chips (such as Ruffles)

Step 1Preheat the oven to 400°F. Butter a 13-by-9-inch baking dish.

Step 2Bring a large pot of salted water to a boil over high heat. Cook the pasta for 1 minute less than the package directions. Drain and set aside.

Step 3In a large sauté pan or Dutch oven, melt the butter over medium heat. Add the celery, onion, salt, garlic powder, and pepper. Cook, stirring occasionally, until the vegetables start to turn golden, 7 to 9 minutes. Sprinkle the flour over the vegetables and cook, stirring, until the flour smells toasty, about 2 minutes. Gradually whisk in the milk, cream cheese, and lemon juice. Bring to a simmer and reduce heat to medium low. Cook until the sauce is thickened, 2 to 3 minutes.

Step 4Remove from the heat and stir in 1 cup of the cheddar cheese until melted. Fold in the turkey, peas and carrots, parsley, and pasta.

Step 5Transfer the noodle mixture to the prepared baking dish. Top with the crushed potato chips and remaining 1 cup cheddar cheese.

Step 6Bake until golden and bubbly, 25 to 30 minutes. Sprinkle with parsley before serving.