Stubb’s Smokehouse Bourbon Turkey Noodle Casserole


8 ounces egg noodles or pappardelle pasta
4 tablespoons unsalted butter
2 cups sliced mushrooms (about 1/2 pound), cremini, buttons or a mix
1 small onion, diced
Stubb’s Smokehouse Bourbon spice pack
2 cloves minced garlic
3 tablespoons all-purpose flour
1 1/2 cups chicken or beef broth
Stubb’s Smokehouse Bourbon Cookin’ Sauce pack
2 cups shredded or chopped cooked turkey meat
1/4 cup whole milk or cream
Salt and pepper to taste


Preheat oven to 400 degrees. Cook pasta according to package directions, drain, and place in a large bowl. Drizzle with a little oil to keep the noodles from sticking together.

Heat a large saute pan over medium heat and add the butter. As soon as the butter is bubbling hot, add in the mushrooms. Cook, stirring only occasionally, for 5-8 minutes, until they have released most of their moisture. Add in the onion, garlic and spice pack and cook another 2-3 minutes.

Whisk or stir in the flour and mix to evenly coat the vegetables. Cook for 1-2 minutes, the whisk in the broth, scraping the bottom of the pan. Add in the sauce pack and let it come to a simmer. After a few minutes, when the sauce has thickened up  a bit, stir in the turkey and milk or cream. Lower heat to medium-low and simmer another 5-8 minutes.

Add the turkey mixture into the large bowl and toss evenly with the pasta. Season to taste with salt and pepper, if needed.

Spray or grease a large baking dish and pour the mixture into it. Bake for 15-20 minutes or until the mixture is bubbling and the top is starting to brown. Remove from the oven and let stand a few minutes before serving.

Tip: For an even easier version of this dish, cook the mushrooms in butter, then mix them with a can of condensed cream of mushroom soup, the spice and sauce packs, and the milk or cream. Mix this with the noodles and bake as directed.


This recipe was developed for Stubb’s by Katie, of Culinary Pirate. For more recipes by Katie, please visit her website at