Chopstick Turkey Casserole
Transform your weeknight dinner routine with this flavorful and easy Chopstick Turkey Casserole, a comforting dish infused with savory Asian-inspired flavors. This casserole combines tender egg noodles, juicy chunks of cooked turkey, and colorful mixed vegetables in a velvety soy-ginger sauce enhanced with hoisin and sesame oil. Finished with a golden, buttery panko breadcrumb topping and baked to perfection, it’s a delightful fusion of classic casserole charm and bold stir-fry flavors. Ready in under an hour and perfect for using up leftover turkey, this family-friendly recipe is a deliciously satisfying meal for busy evenings. Garnish with fresh scallions for a pop of freshness and serve with a side of steamed rice or a crisp salad for a complete dinner experience.
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Recipe Information
Ingredients
- 8 ounces Egg noodles
- 3 cups Cooked turkey
- 2 cups Frozen mixed vegetables (e.g., peas, carrots, and corn)
- 3 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 1 teaspoon Sesame oil
- 1.5 cups Chicken or turkey broth
- 1 tablespoon Cornstarch
- 2 Garlic cloves, minced
- 1 teaspoon Ginger, freshly grated
- 3 Scallions, sliced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Butter, melted
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, chicken or turkey broth, and cornstarch until smooth. Set the sauce mixture aside.
In a large skillet over medium heat, add a splash of cooking oil. Sauté the minced garlic and grated ginger for 1-2 minutes until fragrant.
Add the frozen mixed vegetables to the skillet and cook for 3-4 minutes, stirring frequently, until thawed and slightly tender.
Stir in the cooked turkey, scallions, and the soy sauce mixture. Cook for 2-3 minutes until the sauce thickens and everything is evenly coated. Season with salt and black pepper.
In a large mixing bowl, combine the cooked egg noodles and the turkey-vegetable mixture. Toss gently to combine. Transfer the mixture to the prepared baking dish.
In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy and the casserole is heated through.
Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with additional scallions, if desired.
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 846 mg | 37% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.7 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 616 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
