Leftover Turkey Noodle Casserole Recipe

When I get tired of turkey sandwiches, I turn Thanksgiving or Christmas leftovers into a creamy pan of Turkey Noodle Casserole that I often make even when there are no leftovers.

When I get tired of turkey sandwiches I pull out the bag of cooked turkey and a box of egg noodles and make a pan of something that always disappears fast. The noodles soak up every bit of flavor and the turkey turns surprisingly juicy again, like the leftovers had a second life.

It feels simple but there’s a sneaky depth here that keeps people coming back, I cant help making it even when there aren’t any leftovers. Try it once and you’ll see why I call it my favorite Turkey Noodle Casserole.

Ingredients

• Egg noodles bring carbs and comfort soak up sauce soft chewy texture kids love
• Leftover turkey adds lean protein savory flavor and a bit of juicy shredded bite
• Frozen peas and carrots give fiber small sweetness color and quick veggie boost
• Condensed cream soups make the sauce creamy salty savory and super easy
• Sour cream adds tang richness smoother mouthfeel and helps bind everything together
• Sharp cheddar gives bold cheesy flavor melty stretch plus salty tangy finish
• Crushed buttery crackers or panko top with crunchy salty texture and crisp golden crust
• Fresh parsley sprinkles bright herb freshness and color optional but nice

Ingredient Quantities

• 12 ounces egg noodles (about 340 g)
• 4 cups cooked turkey, chopped or shredded (about 1 lb)
• 1 1/2 cups frozen peas and carrots, thawed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup milk
• 1/2 cup sour cream
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 2 tablespoons unsalted butter, divided
• 1 cup crushed buttery crackers or panko breadcrumbs
• 1 teaspoon poultry seasoning
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley (optional)

How to Make this

1. Preheat oven to 350°F and grease a 9×13 inch baking dish, then bring a large pot of salted water to a boil and cook 12 ounces egg noodles 1 minute less than package directions, drain well (this keeps them from getting mushy later).

2. While the noodles cook, melt 1 tablespoon unsalted butter in a large skillet over medium heat, add 1 small finely chopped onion and sauté about 3 to 4 minutes until soft, add 2 cloves minced garlic and cook 30 seconds more.

3. Add 4 cups chopped or shredded cooked turkey and 1 1/2 cups thawed peas and carrots to the skillet, stir to heat through, season with 1 teaspoon poultry seasoning and salt and black pepper to taste; cook another 2 minutes just to combine flavors.

4. In a large mixing bowl whisk together 1 can (
10.5 oz) condensed cream of mushroom soup, 1 can (
10.5 oz) condensed cream of chicken soup, 1 cup milk and 1/2 cup sour cream until smooth.

5. Stir 1 cup of the shredded sharp cheddar cheese into the soup mixture, then add the drained noodles and the turkey/veg mixture, toss gently until everything is evenly coated, taste and adjust salt and pepper if needed.

6. Transfer the noodle mixture to the prepared baking dish and spread it out evenly, press down lightly so it’s compact but not squashed.

7. Melt the remaining 1 tablespoon unsalted butter and mix it with 1 cup crushed buttery crackers or panko breadcrumbs; sprinkle that mixture over the casserole.

8. Top with the remaining 1/2 cup shredded sharp cheddar cheese so it melts into a golden layer.

9. Bake for 20 to 25 minutes until the casserole is bubbly and the topping is golden brown, if you want extra browning broil 1 to 2 minutes but watch it closely so it doesn’t burn.

10. Let the casserole rest 5 to 10 minutes to set, sprinkle 2 tablespoons chopped fresh parsley on top if using, then serve warm.

Equipment Needed

1. 9×13 inch baking dish, greased
2. Large pot for boiling the noodles (dont forget to salt the water)
3. Colander to drain the noodles well
4. Large skillet or frying pan for sauteing the onion, turkey and veggies
5. Large mixing bowl for the soup/milk/sour cream mix
6. Whisk to smooth out the condensed soups and milk
7. Rubber spatula or wooden spoon for folding everything together
8. Measuring cups and spoons for the cheese, milk, butter, seasoning etc
9. Small bowl and fork (or rolling pin) to melt butter and crush crackers/panko, plus oven mitts for handling the hot dish

FAQ

Leftover Turkey Noodle Casserole Recipe Substitutions and Variations

• Egg noodles: swap for rotini, penne or other short pasta (whole wheat or gluten free pastas work fine too), or use about 3 cups cooked rice if you want a rice casserole instead.
• Condensed cream soups: make a quick white sauce (2 tbsp butter, 2 tbsp flour, 2 cups milk whisked until thick) and fold in sautéed mushrooms or shredded chicken, or thin plain Greek yogurt with chicken broth (about 1/2 cup) for a lighter sub, or just use a can of cream of celery or cream of chicken.
• Sour cream: plain Greek yogurt 1:1 is the easiest swap for the tang and creaminess, or soften 4 oz cream cheese with 1/4 cup milk to mimic texture, or use crème fraîche if you got it.
• Crushed buttery crackers or panko: crushed Ritz or crushed potato chips add great flavor, plain breadcrumbs toasted in butter works, or try crushed cornflakes for a surprisingly crunchy top.

Pro Tips

1) Undercook the noodles by a minute and save a cup of the cooking water. Dont rinse them, the starchy water helps the sauce cling so the casserole wont go gluey later, and if it looks dry when you reheat you can loosen it with that saved water.

2) Don’t be shy with flavor boosters. Brown the onions a little longer for sweetness, add a splash of white wine or a teaspoon of Dijon or Worcestershire to deglaze the pan, and taste for salt and pepper before baking — a squeeze of lemon or a few chopped fresh herbs right before serving will wake the whole dish up.

3) Make the topping stand out. Mix the crumbs with a bit of grated Parmesan and toast them in a skillet with the butter first so they stay crunchy, or use panko for extra airiness. If you do broil at the end watch it like a hawk, it goes from perfect to burned in seconds.

4) Plan ahead for leftovers. You can assemble a day ahead and bake straight from the fridge (add a splash of milk or reserved pasta water if it seems stiff), or freeze portions — reheat covered then uncover to crisp the top. Let it rest 5 to 10 minutes after baking so it sets, otherwise it will be soupy and messy.