This turkey noodle casserole is my go-to for using up leftover turkey in the most comforting way!
Tender egg noodles and turkey are smothered in a creamy, herb-infused sauce and studded with colorful veggies. And the crispy breadcrumb topping takes it over the top!
This casserole reminds me of the turkey tetrazzini my mom used to make. But it has a few gourmet touches like fresh thyme and a splash of half-and-half for extra richness.
Plus, it’s a complete meal in one dish. It’s perfect for busy weeknights!
Why You’ll Love This Turkey Noodle Casserole
Quick Preparation: This recipe is designed to be easy and fast, so it’s perfect for any occasion.
Versatile Ingredients: You can easily swap out ingredients based on what you have on hand. Use chicken instead of turkey, or switch up the vegetables to suit your family’s preferences.
Comfort Food: The creamy sauce and tender noodles make this casserole a comforting dish everyone loves.
Great for Leftovers: This casserole is an excellent way to use up leftover turkey or chicken. It gives you a tasty new meal from holiday feasts.
Ingredients
- Cooked Turkey: The star of the show! Tender, juicy turkey meat makes this casserole hearty and satisfying.
- Egg Noodles: These ribbons of pasta provide the ideal base to soak up all the creamy, savory sauce. Cook until al dente for the best texture.
- Butter: A few tablespoons of butter form the flavorful foundation of the luscious sauce.
- Onion and Garlic: They infuse the casserole with a subtle depth of flavor when sautéed until soft and fragrant.
- All-Purpose Flour: The secret ingredient thickens the sauce, which clings to every nook and cranny of the noodles.
- Chicken or Turkey Broth: It adds richness to the sauce and amps up the turkey flavor profile.
- Half-and-Half or Whole Milk: Creamy dairy transforms the sauce into something magical and decadent.
- Seasonings: Poultry seasoning, dried thyme, dried parsley, salt, and black pepper add a savory flavor.
- Frozen Mixed Vegetables: A convenient veggie medley adds color, texture, and nutrition to the casserole. No chopping is required!
How to Make Turkey Noodle Casserole
Making this casserole is as easy as it gets.
1. Preheat and grease. Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
2. Cook the egg noodles. Cook the egg noodles in a large pot of salted water until al dente, about 1 minute less than the package directions. Drain well.
3. Sauté the aromatics. In a large saucepan, melt 3 tablespoons butter over medium heat. Add onion and garlic and cook until softened, about 4-5 minutes. Stir in the flour and cook for 1 minute.
4. Make the sauce. Gradually whisk in the chicken broth and half-and-half until smooth. Bring to a boil, then reduce the heat and simmer until thickened, stirring frequently. Remove from the heat and stir in the poultry seasoning, thyme, parsley, salt, and pepper.
5. Combine the ingredients. In the prepared baking dish, combine the cooked noodles, sauce, thawed mixed vegetables, and cubed turkey.
6. Make the topping. In a small bowl, mix together the remaining 1 tablespoon of melted butter and seasoned breadcrumbs. Sprinkle evenly over the casserole.
7. Bake the casserole. Bake uncovered for 25-30 minutes until bubbly and the topping is lightly browned. Let stand 5 minutes before serving. Enjoy!
Tips for the Best Turkey Noodle Casserole
These tips and tricks will make your casserole even more delicious.
- Be smooth. When making the sauce, whisk the flour and butter mixture (roux) thoroughly to avoid lumps. Gradually add the broth and milk while whisking continuously.
- Be generous! Go wild with the poultry seasoning, thyme, parsley, salt, and pepper to enhance the flavor of the casserole. Adjust the seasoning to taste.
- Go fresh. Fresh vegetables can also be used but may need to be pre-cooked slightly.
- Make it cheesy. For a cheesy variation, add shredded cheese on top of the casserole before baking. Cheddar and mozzarella are good options.
- Switch it up. Substitute turkey with chicken, ham, or even ground beef. You can also use different types of pasta like penne, rotini, or bowtie.
- Get ahead of the game. Assemble the casserole a day in advance and refrigerate. Add a few extra minutes to the baking time if baking from cold.
- Make it a meal. Serve the casserole with a side salad, cornbread, or steamed green vegetables like green beans or broccoli.
How to Store
Keep your leftover turkey casserole fresh with these storage tips.
To Store: Let the turkey noodle casserole cool to room temperature, then store in an air-tight container in the refrigerator for up to 3-4 days.
To Freeze: Allow the casserole to cool completely, then seal it with plastic wrap and a lid or place it in a freezer-safe container. Store in the freezer for up to 3 months.
To Reheat: Reheat individual portions in the microwave or the entire dish in the oven at 350°F until warm throughout, typically 12-15 minutes.
Turkey Noodle Casserole
12
servings20
minutes30
minutes258
kcalThis turkey noodle casserole is comfort food at its finest! The combo of tender noodles, turkey, veggies, and a creamy sauce will have everyone begging for seconds.
Ingredients
12 ounces egg noodles, uncooked
4 tablespoons butter, divided
1 small onion, diced
2 cloves garlic, minced
1/3 cup all-purpose flour
3 cups chicken or turkey broth
1 1/2 cups half-and-half or whole milk
1 teaspoon poultry seasoning
1/2 teaspoon dried thyme
1 1/2 teaspoons dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups frozen mixed vegetables, thawed
2 cups cooked turkey, cubed
1/2 cup seasoned breadcrumbs
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
- Cook the egg noodles in a large pot of salted water until al dente, about 1 minute less than the package directions. Drain well.
- In a large saucepan, melt 3 tablespoons butter over medium heat. Add the onion and garlic and cook until softened, about 4-5 minutes. Stir in the flour and cook for 1 minute.
- Gradually whisk in the chicken broth and half-and-half until smooth. Bring to a boil, then reduce the heat and simmer until thickened, stirring frequently. Remove from the heat and stir in the poultry seasoning, thyme, parsley, salt, and pepper.
- In the prepared baking dish, combine the cooked noodles, sauce, thawed mixed vegetables, and cubed turkey.
- In a small bowl, mix together the remaining 1 tablespoon of melted butter and seasoned breadcrumbs. Sprinkle evenly over the casserole.
- Bake uncovered for 25-30 minutes until bubbly, and the topping is lightly browned. Let stand 5 minutes before serving.
