What’s on the menu this week?! Thanksgiving leftovers, lots of Thanksgiving leftovers. I’m still stuffed from Thanksgiving and can hardly think about cooking much less eating more, BUT I had tons of leftover turkey that I needed to do something with. My son loved eating it at Thanksgiving, so I came up with this cheesy turkey noodle casserole. Here’s what I got into.
Ingredients: 6 oz egg noodles, 2 cans cream of mushroom soup, 1 cup whole milk, 12 oz pkg cheddar cheese, 2 cups cooked turkey, 1/2 cup frozen peas, 1/2 cup diced carrots, 1/2 cup frozen corn, 1 sleeve Ritz crackers, 1 tbsp butter, salt & pepper to taste
1. Preheat oven to 350 degrees. Boil 6 oz (1/2 of 12 oz bag) of egg noodles per package directions. Drain.2. Chop cooked turkey and carrots. Combine cooked noodles, turkey, soup, milk, cheese, corn, peas, carrots, salt & pepper. Mix well.
3. Scoop mixture into oven safe baby food container. You can also bake this in a greased casserole dish. This recipe made 18 food pods with enough leftover for a small casserole for mama and daddy.
4.Bake in 350 degrees oven for 30 minutes then stir casserole. Crush Ritz crackers, melt butter and pour over crackers. Mix butter and crackers. Top casserole with crackers and bake an additional 5 mins. until brown.
5. Let cool, serve, refrigerate, or freeze.
6. Bon Appe’tit baby!
Verdict: Win! My little man gobbled it up and it was a great way to disguise the veggies. He is getting better with utensils and actually got some in his mouth though his fingers worked much better, so I still call this a finger food. It was actually a family food because we sat down and ate this dish together, but not before we said our blessing. Check out my post on Eating and Praying with Babies. It’s so important! If you have leftover turkey that needs to be dealt with, you may wish to give this a try. If you do, let me know how it goes. Check out more finger food recipes here.
Respect, kindness and love begin with babies…we must show them the way!
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