Creamy Turkey or Chicken-Mushroom Noodle Casserole

Ingredients

• 8 ounces dry medium egg noodles
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 1 (10 3/4 ounce) can cream of chicken soup, undiluted
• 1 cup reduced-fat sour cream
• 2 tablespoons melted butter
• 1/2 teaspoon garlic powder (can use more)
• 1 pinch cayenne pepper (optional or adjust to taste)
• 1/2 cup shredded cheddar cheese
• 1 (10 ounce) can sliced mushrooms, well drained (squeeze out excess moisture with hands)
• 1 small onion, finely chopped (you may omit if desired)
• 1 celery rib, finely diced
• 4 cups cooked cubed turkey (or chicken, can use more or less)
• 1/4 teaspoon fresh ground black pepper (or to taste)

TOPPING

• 1 1/2 cups crushed unsalted butter-flavored crackers (such as Ritz crackers)
• 1/4 cup melted butter

Directions

1. 1

   Grease a 2-quart casserole dish (can use an 11 x 7-inch baking pan).

2. 2

   In a bowl combine both soups with sour cream, melted butter, garlic powder and cayenne pepper; whisk until smooth.

3. 3

   Mix in cheddar cheese, mushrooms, onion, celery, cubed turkey and black pepper; set aside.

4. 4

   Cook the egg noodles in boiling water until tender; drain transfer to the bowl with with soup mixture; toss to combine.

5. 5

   Transfer/spread to the prepared baking dish (at this point you may cover and refrigerate for up to 24 hours, remove from refrigerator 30 minutes prior to baking).

6. 6

   In a small bowl combine the crushed cracker crumbs with melted butter, then sprinkle evenly on top of the casserole.

7. 7

   Bake in a preheated 350 degree F oven for 30 minutes or until bubbly and browned on top.