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Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

In a large bowl, combine the cooked egg noodles, shredded turkey, cream of mushroom soup, milk, thawed peas, poultry seasoning, and black pepper. Mix well until all ingredients are evenly distributed.

Pour the noodle mixture into the prepared baking dish and spread it evenly.

In a separate medium bowl, combine the melted butter, dry stuffing mix, and chicken broth. Stir until the stuffing mix is moistened.

Evenly sprinkle the moistened stuffing mixture over the top of the noodle bake.

Bake for 25-30 minutes, or until the casserole is bubbly and the stuffing topping is lightly golden brown.

Remove from oven and let stand for 5 minutes before serving.


Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

In a large bowl, combine the cooked egg noodles, shredded turkey, cream of mushroom soup, milk, thawed peas, poultry seasoning, and black pepper. Mix well until all ingredients are evenly distributed.

Pour the noodle mixture into the prepared baking dish and spread it evenly.

In a separate medium bowl, combine the melted butter, dry stuffing mix, and chicken broth. Stir until the stuffing mix is moistened.

Evenly sprinkle the moistened stuffing mixture over the top of the noodle bake.

Bake for 25-30 minutes, or until the casserole is bubbly and the stuffing topping is lightly golden brown.

Remove from oven and let stand for 5 minutes before serving.
