New Baby Casserole
Meet your new go-to comfort dish: New Baby Casserole, a hearty and family-friendly recipe that’s perfect for feeding a crowd or meal prepping during busy weeks. This cozy casserole combines tender egg noodles, savory ground turkey or chicken, and a medley of colorful frozen vegetables in a creamy, cheesy sauce made with cream of mushroom soup and sour cream. Topped with a buttery crushed cracker crust and a golden layer of melted cheddar, this dish delivers the perfect balance of rich, crunchy, and wholesome flavors in every bite. Ready in under an hour with minimal prep time, it’s an ideal choice for weeknight dinners, potlucks, or any occasion when you need a comforting, satisfying meal. Keywords: New Baby Casserole recipe, easy casserole, ground turkey casserole, creamy noodle bake, family-friendly comfort food.
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Recipe Information
Ingredients
- 1 pound Ground turkey or chicken
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 cups Frozen mixed vegetables (peas, carrots, green beans, and corn)
- 1 can (10.5 ounces) Cream of mushroom soup
- 1 cup Sour cream
- 1.5 cups Shredded cheddar cheese
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 12 ounces Egg noodles
- 1 cup Crushed buttery crackers (such as Ritz)
- 3 tablespoons Unsalted butter, melted
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with nonstick spray or a light coating of olive oil.
Cook the egg noodles according to package directions until al dente. Drain and set aside.
In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Add the diced onion and cook for 3-4 minutes, until softened and translucent.
Add the minced garlic to the skillet and cook for another 30 seconds until fragrant.
Add the ground turkey or chicken to the skillet, breaking it up with a wooden spoon. Cook for 6-7 minutes, or until fully browned and cooked through. Season with salt, pepper, and paprika.
Stir in the frozen mixed vegetables and cook for 2-3 minutes, until heated through.
Reduce the heat to medium-low and mix in the cream of mushroom soup, sour cream, and 1 cup of shredded cheddar cheese. Stir until the mixture is smooth and creamy.
Gently fold the cooked egg noodles into the skillet mixture, ensuring everything is coated evenly.
Pour the noodle mixture into the prepared baking dish and spread it out into an even layer.
In a small bowl, combine the crushed crackers and melted butter until evenly coated. Sprinkle this mixture over the top of the casserole.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese on top of the cracker layer.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is bubbly.
Remove from the oven and let the casserole cool for 5 minutes before serving. Enjoy your delicious and comforting New Baby Casserole!
Nutrition Facts
Calories |
793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 951 mg | 41% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 10.5 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 342 mg | 26% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 514 mg | 11% | |
*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.
