This turkey noodle casserole is a perfect way to use your leftover holiday turkey. It combines chopped turkey with noodles and veggies in a creamy sauce for a crowd-pleasing comfort food dinner in just 40 minutes!
Why This Recipe Works
This turkey pasta casserole is like a pasta casserole version of turkey pot pie. The base uses a simple but flavorful homemade cream of chicken sauce instead of using canned soup, like many recipes.
The sauce is mixed with chopped leftover turkey and frozen vegetables. Then, it's all combined with noodles and topped with a cheesy topping for an easy, stress-free meal that's perfect for the weekend after Thanksgiving.
Ingredient Notes
- Turkey - Leftover turkey is perfect for this casserole. If you don't have leftover turkey on hand, you can make a roasted turkey breast or use a rotisserie chicken.
- Pasta Noodles - Any medium-sized shaped pasta noodle like rotini, macaroni, or penne will work in this dish. Egg noodles are also a good option. You can also use rice in place of the pasta, which is especially handy if you have some leftovers from the holiday!
- Mixed Vegetables - To keep it simple and easy, I use a bag of frozen mixed vegetables. Choose your favorite blend or stick with a simple mix of peas and carrots.
- Chicken Broth - Use a low-sodium broth to control the salt level of the dish. If not using low-sodium or salt-free broth, omit the salt from the recipe and add salt to taste when preparing the sauce.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Preheat your oven to 350°F. Cook your noodles in a large pot of boiling water for 8-10 minutes until cooked through.
- While the noodles cook, set a large saucepan or skillet over medium heat and add the olive oil and butter. When the butter has melted, add the onion and celery and cook for 3 to 4 minutes, stirring occasionally, until softened.
- Add the flour and cook for around 1 minute, stirring frequently until lightly browned. While whisking, add the broth and milk and bring to a simmer. Add the salt, pepper, and poultry seasoning, then cook until thickened enough to coat a spoon.
- Stir in the turkey and vegetables and cook for another minute.
- Stir in the cooked noodles and transfer the mixture to a 9 by 13 baking dish.
- Top with shredded cheese, then bake uncovered for 15 to 20 minutes until the cheese is melted and the sauce is bubbling.
- Let cool for 5 minutes, then serve.
Expert Tips
- I used store-bought shredded cheese to keep it quick and easy, but shredding your own cheese from a block will give you a better melt since it doesn't have the anti-clumping additives.
- You can use leftover vegetable sides like green bean casserole and corn in this dish in place of the frozen veggies.
What to Serve with Turkey Casserole
This easy leftover turkey casserole is a complete hearty meal and doesn't require any side dishes. But you can't go wrong with a simple salad like my Apple Walnut Salad on the side. Of course, you can also serve it with leftover Thanksgiving side dishes like my Green Bean Casserole (without soup!) and Southern Sweet Potato Soufflé.
Crunchy Topping Variation
If you prefer a crunchy topping, combine ¼ cup of melted butter and ½ cup of seasoned breadcrumbs, then sprinkle the mixture over the top of the casserole before baking.
Storage and Reheating
Store leftovers in an airtight container and refrigerate for up to 4 days. You can also freeze the leftovers for up to 3 months.
To reheat, place the leftovers in a baking dish and cover with foil, then heat in a 325°F oven until warmed through. You can also reheat smaller portions in the microwave.
Frequently Asked Questions
To make this turkey casserole even easier, you can substitute the homemade sauce with two cans of cream of chicken soup combined with a cup of milk.
You can assemble the casserole up to a day ahead and leave off the topping, cover, and refrigerate. Remove the casserole from the fridge and let it sit for at least 30 minutes before baking. Then bake in a 350°F oven for 30 to 35 minutes.
More Turkey Recipes
📖 Recipe
Turkey Noodle Casserole
Ingredients
- 16 ounces rotini pasta
- 1 Tablespoon olive oil
- 1 stalk celery, diced
- 1 cup onion, diced
- 2 Tablespoons butter
- 2 Tablespoons flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon poultry seasoning
- 4 cups cooked turkey, chopped
- 1 10 oz bag frozen mixed vegetables
Instructions
- Cook your noodles in a large pot of boiling water for 8-10 minutes until cooked through.
- Set a large saucepan or skillet over medium heat and add the olive oil and butter. When the butter has melted, add the onion and celery and cook for 3 to 4 minutes, stirring occasionally, until softened.
- Add the flour and cook for around 1 minute, stirring frequently until lightly browned. While whisking, add the broth and milk and bring to a simmer. Add the salt, pepper, and poultry seasoning, then cook until thickened enough to coat a spoon.
- Stir in the turkey and vegetables and cook for another minute.
- Stir in the cooked noodles and transfer the mixture to a 9 by 13 baking dish.
- Top with shredded cheese then bake uncovered for 15 to 20 minutes until the cheese is melted and the sauce is bubbling. Let cool for 5 minutes, then serve.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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