Turn leftovers into a cozy turkey noodle casserole that the whole family will love!
This noodle casserole has packed with tender veggies, turkey, and pasta baked in a simple homey sauce. It’s all baked under buttery bread crumbs.
This is the perfect recipe to incorporate leftovers so nothing goes to waste!
A Cozy Leftover Turkey Casserole
- A comforting and delicious casserole with simple homemade flavor
- Perfect for using up leftover turkey, vegetables, or even gravy.
- Versatile, hearty, and budget-friendly.
- This casserole can be made ahead of time for an easy dinner.
Ingredients for Turkey Noodle Casserole
This basic casserole is simply turkey, veggies, and pasta cooked in a simple homemade sauce.
Turkey: Use leftover turkey or use rotisserie chicken. Leftover ham is another great variation in this recipe.
Vegetables: This turkey noodle casserole is so versatile. Use either frozen mixed vegetables or veggies from your crisper drawer (see recipe notes for fresh vegetables).
Pasta: Any medium shape can be used in this recipe. Try penne, rotini, or egg noodles, and be sure to cook it al dente (firm) so it doesn’t overcook in the oven.
Sauce: The sauce below is a very simple cream sauce, almost reminiscent of chicken pot pie sauce. You can swap it out for cream of mushroom, chicken, or celery soup or a jar of Alfredo sauce. Be sure to add the poultry seasoning; it adds great flavor.
How to Make Turkey Noodle Casserole
- Make the sauce per the recipe below.
- Cook noodles in a pot of salted water and add the carrots and celery, drain well.
- Place cooked noodles in a prepared casserole dish with carrots, celery, corn, turkey, and sauce.
- Sprinkle the topping over the casserole and bake until browned and bubbly.
Assemble turkey noodle casserole up to 1 day ahead, but leave off the topping and refrigerate overnight.
Remove the casserole from the fridge for at least 30 minutes before baking and sprinkle with the topping. Add an extra 5-7 minutes of baking time.
- This casserole tastes even better the next day when all the flavors have blended even more!
- Store leftover turkey noodle casserole covered in the refrigerator for up to 4 days.
- Reheat in the oven or in the microwave.
Did your family love this Turkey Noodle Casserole? Leave us a rating and a comment below!
Turkey Noodle Casserole
Creamy Sauce (see notes for shortcut)
- ⅓ cup butter
- 1 small onion diced
- 2 cloves garlic minced
- ⅓ cup flour
- ¾ teaspoon poultry seasoning
- ½ teaspoon dried thyme leaves
- 3 cups chicken broth
- 1 ½ cups light cream or half and half
- 1 ½ teaspoons dried parsley or 1 tablespoon fresh
- ½ teaspoon Kosher salt or more to taste
- ¼ teaspoon black pepper
- 3 cup frozen mixed vegetables thawed, see notes for fresh vegetables
- 2 cups cooked turkey cubed, or chicken
- 12 ounces medium pasta such as rotini or penne
- ¼ cup melted butter
- ½ cup seasoned breadcrumbs
- Preheat the oven to 375°F. Grease a 9×13 or 3-quart casserole dish and set aside.
- In a medium saucepan over medium heat, melt butter. Add diced onion, minced garlic, and seasonings and cook until softened, about 4-5 minutes.
- Add flour and cook for 1 minute.
- Slowly stir in chicken broth and cream or evaporated milk until the mixture is smooth. The mixture will be very thick at first.
- Bring the sauce to a boil while stirring over medium heat. Let boil for 1 minute, then remove from heat and stir in salt, pepper, and parsley.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta 1 minute less than directed on the package. Drain well.
- Combine cooked pasta, thawed vegetables, cubed turkey or chicken, and sauce in the prepared casserole dish.
- In a separate bowl, mix together melted butter and seasoned breadcrumbs, then sprinkle over the casserole.
- Bake for 25-30 minutes, or until bubbly and the topping is browned.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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