Skip to Content

Turkey & Noodle Casserole

Sharing is caring!

Quickly throw together a wholesome weeknight meal using up any leftover turkey you might have on hand. This turkey and noodle casserole is comforting, and a perfect way to transform that leftover turkey into a whole new meal. Tender pasta, a creamy sauce, juicy turkey, and mixed vegetables in every bite.

This Turkey & Noodle Casserole is so delicious and so easy to make it is my number one after the holidays’ survival tool.  Every year I host either Thanksgiving or Christmas dinner.  I love the holidays and love all of the planning, the cooking, the taste testing, and family time.

What my kids and husband do not love about our hosting a holiday, is the boring leftovers.  I live in a household of people that do not LOVE leftovers! I have no idea how this happened, but my solution is to get a little creative with our leftovers. I love to take my leftover turkey and make this easy and delicious Turkey & Noodle Casserole.

For other delicious Turkey, recipes check out these Simple Turkey Leftovers Recipes

Quick and Easy Turkey and Noodle Casserole 

One question I have been asked is can you make this with fresh turkey? Yes, just cook your turkey how you planned to, and then shred the turkey and use it in this noodle casserole. 

The sauce is condensed soup to help speed up your prep time even more. Add in your ingredients, mix well, and bake to bubbly perfection. Now, we use frozen vegetables because they are easy, and they keep their tender flavor once they get baked, and don’t end up mushy. 

Versatile Turkey and Noodle Casserole 

Don’t like green beans, then leave them out. The beauty of this casserole is the versatility of it. You can swap and omit ingredients you don’t like. Sometimes we even add in canned mushrooms, it is truly finding what you have on hand and make it work. Or you can skip the vegetables altogether if you are not a fan. 

Or if you have leftover chicken use that in place of the turkey. It will taste just as good! There are no set rules for this recipe. 

Health Benefits From Eating Turkey 

Turkey is a great protein to reach for when cooking. I don’t box turkey into the holiday season, I love making it year-round. Here are a few health benefits you will gain from eating turkey. 

  • Turkey is loaded with protein, which is lean. For around 4 ounces of turkey, it will have around 32 grams of protein. 
  • Also, turkey has a lower saturated fat so it can be a good option for people who are looking at watching saturated fat in their meals. 
  • You will also gain nutrients from that slice of turkey. Vitamin B and niacin will help give your body a boost. B6 is great for maintaining a steady blood sugar level, which is great for diabetics. 

As you can see turkey is a good protein to serve up any time of the year. I love to use up all of our leftover turkey at the holidays in fun ways like this casserole. But, I also love a wholesome turkey sandwich with a layer of cranberry slathered on the bread. 

Give this recipe a try and let me know what you guys think. If you are a fan of creamy based casseroles I totally think this recipe will be right up your alley! 

For another incredible Thanksgiving leftovers recipe, try my Thanksgiving in a  Blanket recipe.

 

Turkey & Noodle Casserole
Yield: 6 6

Turkey & Noodle Casserole

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Delicious and easy Turkey & Noodle Casserole, perfect for holiday leftovers.  Most of the ingredients are right in your pantry for this amazing recipe.

Ingredients

  • 2-3 cups of leftover turkey, chopped
  • 1 12 oz. box of bowtie pasta
  • ¼ cup butter
  • 1 12 oz. package frozen, mixed vegetables
  • 6 tbsp flour
  • 2 cups milk
  • 2 cans cream of chicken soup
  • 1 ¼ cups sour cream
  • Salt & pepper
  • Optional, shredded cheese for topping

Instructions

  1. Preheat your oven to 350 degrees. Spray a 9x13 pan with non-stick cooking spray, set aside.
  2. Boil bowtie pasta, according to package directions, until just al dente.
  3. Meanwhile, in a large skillet, add ¼ cup of butter and heat over medium heat, until melted. Add frozen vegetables, and cook until just thawed.
  4. Add 6 tbsp flour and mix well. Cook 1-2 minutes. Stir in milk, and bring mixture to a boil. Cook 4-5 minutes over medium heat, stirring frequently, until thickened.
  5. Add cooked turkey, cream of chicken soups, sour cream, and salt and pepper (to taste, I prefer to be generous, this makes a big dish). Mix until well combined.
  6. Add in cooked, drained pasta, and stir to combine.
  7. Pour mixture into your 9x13 pan and cover with foil. Bake in the oven for 25 minutes, until casserole is thoroughly heated through.
  8. Optional, top with shredded cheese and bake another 10-15 minutes, until cheese is melted.

Nutrition Information:


Amount Per Serving: Calories: 284Saturated Fat: 12gCholesterol: 77mgSodium: 180mgCarbohydrates: 11gSugar: 5gProtein: 11g

Sharing is caring!

Instant Pot Pumpkin Creme Brulee
← Read Last Post
Instant Pot Chicken Florentine Pasta
Read Next Post →

Justanote

Thursday 26th of November 2020

Check your post when you get a chance. A number of times you refer to this as a turkey recipe but reference chicken as your ingredient

Melissa

Monday 7th of December 2020

Checked it over and was slightly horrified. Lol. Bad writer and no proof reading were a bad combination. . Thank you for letting me know to check it.

Skip to Recipe