Of course if you don’t have green noodles, use fettucine. I’ve never made this with a short tubular (totally) pasta, but that would probably be fine too. It’s the combination of the sauces with the cheese, simple but utterly usual combination. It’s a great way to use up those turkey leftovers. You can even freeze it and pop it out during the busy holiday season.
Preheat oven to 350 degrees. Butter a 2-quart casserole and set aside. Cook noodles in well-salted water, about 2-3 minutes less than the package instructs (it will finish in the dish). Drain thoroughly and place it in the casserole dish.
Place the meat, green onions and green pepper on top. Combine mayo, sour cream (or yogurt) and Worchestershire. Pour over noodles and sprinkle top with cheese. Add lots of fresh cracked pepper and top with a sprinkling of smoked paprika. Bake for 30-40 minutes.
TIP: add a few tablespoons of the sauce mixture to the noodles and toss a bit, that will flavor them a bit more and keep them from sticking together.
NOTE: You might notice there is no additional salt in this recipe. You don’t need it, trust me. If you properly season the pasta water, that’s all you need. The Worchesterhire sauce, cheese etc. is plenty. Be sure to use freshly cracked black pepper as well!
Keywords: Green noodle casserole, Green noodle hotdish, San Francisco Ala Carte, Old cookbooks, spinach noodle casserole, ham spinach noodle casserole, turkey noodle casserole, chicken noodle casserole, chicken hot dish
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