Description
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.
Ingredients
- 12 oz. spinach noodles (or other wide noodled long pasta)
- 1 lb. diced (about 3 cups) chicken, turkey or ham (or any combo)
- 1 bunch green onions, chopped (save some green parts for garnish)
- 1 small green pepper (about 1 cup), diced very small
- 1 long red chili pepper (for color and extra flavor)
- 3/4 cup mayo
- 3/4 cup sour cream or yogurt (I used whole-milk you, it’s delish)
- 1 teaspoon Worcestershire sauce
- Fresh cracked pepper, a lot!
- 1 cup (about 4 oz.) sharp Cheddar cheese, grated
- A sprinkling of smoked paprika on the top, just like mom would have added
Instructions
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.
Notes
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!