Tuesday, February 11, 2014

Jason's Turkey and Sweet Potato Noodle Casserole (Crock Pot)

Day two of turkey leftover recipes.

Turkey and sweet potato noodle casserole (crock pot)


2 cups of cubed (1in. cubes) fresh sweet potatoes
2 cups cubed leftover turkey
1 cup frozen peas
1 8oz package sliced mushrooms (portobello are the best but if you're like me buy whatever is on sale or reduced for quick sale)
1 medium onion diced
1 stalk of celery diced
1 can chicken broth
1 can cream of chicken soup
1 can cream of celery soup
1tbsp. lemon pepper seasoning

2/3 cup sour cream
8oz. dry wide or extra wide egg noodles

Spray the crock pot with non-stick cooking spray. Add sweet potatoes, turkey, peas, mushrooms, onion and celery to the crock pot. In a separate bowl *whisk* together the broth, both cans of soup and the lemon pepper seasoning. Pour the mixture over the meat and vegetables and cook on low for 5-7 hours or until the sweet potatoes are tender.

Cook the egg noodles Al-dente (don't cook them fully or they'll be doughy) and drain. Add the sour cream to the crock pot mixture and mix thoroughly. Add the noodles and mix into mixture. Re-cover and let cook for 20-30 minutes.

I served this with shredded sharp cheddar cheese melted on top but it's really good without the cheese as well.