Turkey Noodle Casserole

Step 1

Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, coat a 9x13-inch baking dish with cooking spray; set aside. Bring a large pot or Dutch oven of salted water to a boil. Add the noodles and cook until al dente, about 6 minutes. Drain, rinse under cold water, and set aside in the strainer.

Step 2

Melt the butter in the now-empty pot over medium-high heat. Add the onions, carrots, celery, salt, and pepper. Sauté until the onions are tender, 8 to 10 minutes. Add the garlic and cayenne and cook for 1 minute more.

Step 3

In a large skillet, melt the butter over medium heat. Add the onions, carrots, and celery and sauté until tender and softened, about 10 minutes. Add the garlic and cook for another minute.

Step 4

Add the flour and stir until it’s absorbed and the "raw" tasted is cooked out, about 1 minute. Slowly pour in the milk and cook, stirring frequently, until it comes to a simmer and starts to thicken, about 6 minutes. Remove from the heat, add 3 cups of the cheese, and stir until melted.

Step 5

Add the noodles, turkey, and sour cream, and gently stir to combine. Taste and season with salt, pepper, and cayenne as needed. Transfer to the baking dish and spread into an even layer. Sprinkle with the remaining 1 cup cheese.

Step 6

Bake until the casserole is warmed through and the cheese is melted and bubbling, about 30 minutes. Place on a wire rack and let cool 5 minutes before serving. Serve with lots of hot sauce if desired.