Ingredients

• 1 , 12 ounce
• 2 tablespoons salted butter
• 1 , 8 ounce
• 0.5 medium onion , chopped
• 2 cloves garlic , chopped
• 1 , 10.5 ounce
• 1.25 cups leftover turkey gravy
• 0.5 cups milk
• 0.5 teaspoons curry powder
• 0.5 teaspoons poultry seasoning
• salt to taste
• 2 cups diced cooked turkey
• 1 , 10 ounce
• 1 cup shredded Cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 2 ½-quart baking dish.
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
3. 3 Meanwhile, melt butter in a saucepan over medium heat. Add mushrooms, onion, and garlic; cook until tender, 5 to 7 minutes. Add soup, gravy, milk, curry powder, poultry seasoning, and salt; cook and stir until combined and hot, about 5 minutes.
4. 4 Combine cooked egg noodles, turkey, and peas in the prepared baking dish; pour hot soup mixture over top. Sprinkle with Cheddar cheese.
5. 5 Bake in the preheated oven until hot and bubbly, 25 to 30 minutes.

Nutrition per serving