Turkey Noodle Casserole
12 ounces dried egg noodles
6 tablespoons unsalted butter
1 medium yellow onion, diced
1 cup diced carrots (from 2 medium)
1 cup diced celery (from 3 stalks)
1 1/2 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
4 cloves garlic, minced
Dave’s Aged White Cheddar Alfredo
1/4 to 1/2 teaspoon Dave’s Cool Cayenne Pepper Hot Sauce
4 cups shredded sharp cheddar (1 pound), divided
4 cups cooked, shredded turkey (1 pound)
1 cup sour cream
Hot sauce, such as Dave’s Cool Cayenne Pepper Hot Sauce, for serving
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.
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.
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.
Add the Alfredo sauce, 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.
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.
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.