This classic casserole dish is great for Thanksgiving leftovers, of course, but it’s also perfect for the leftovers from a roasted or braised chicken. Adapted in part from Elise Bauer’s delicious version, this dish is essentially chicken pot pie baked with noodles instead of a crust.
No poultry? Replace the cooked meat with an equivalent amount of flaked canned tuna (about four 5-ounce cans) for tuna-noodle casserole. Got other veggie leftovers in the fridge, such as roasted red peppers, or other frozen vegetables, such as broccoli? Use them instead. This is a clean-out-the-fridge kind of dish.
| ||½ || cup (1 stick) unsalted butter, divided |
| ||12 || oz. dried pasta (egg noodles for preference, but any kind is fine) |
| ||½ || medium onion, diced |
| ||1 || large celery stick, diced |
| ||2 || garlic cloves, minced |
| ||12 || oz. (about 4 to 5 cups) mushrooms, sliced (see Note) |
| ||2 || cups frozen peas, defrosted |
| ||4 || cups chopped cooked turkey or chicken |
| ||¼ || cup unbleached all-purpose flour |
| ||2 || cups milk (a blend of milk with cream and/or half and half is fine) |
| ||1½ || cups chicken stock |
| ||½ || cup dry white wine, sherry, marsala, or vermouth |
| ||½ || cup shredded Swiss, Monterey Jack, white Cheddar, or Fontina cheese (optional) |
| ||1 || cup freshly grated Parmesan, divided in half |
| ||1 || tsp. dried thyme |
| ||½ || tsp. ground nutmeg |
| ||~ || Salt and freshly ground black pepper, to taste |
| ||1 || cup fresh breadcrumbs, divided in half |
Crimini mushrooms (aka baby portabella mushrooms) are available year-round and are fine for this dish, but if you can get fresh chanterelles or other local mushrooms in the fall where you live, use them instead.