This turkey casserole is made with diced leftover turkey, egg noodles and vegetables, all tossed in a creamy cheesy sauce and baked to perfection. A quick and easy dinner that’s perfect for repurposing holiday leftovers!
Every year on the day after Thanksgiving, I make a turkey casserole. My whole family enjoys this mix of pasta, creamy sauce and veggies, and I love how simple it is to make.
Table of Contents
Turkey Casserole Ingredients
When you make this turkey casserole recipe you will need egg noodles, cooked turkey, cream of chicken soup, milk, cheddar cheese, frozen peas and carrots, garlic powder, onion powder, parsley, salt and black pepper.
How Do You Make Turkey Casserole?
To make turkey casserole, start by cooking your noodles until they are tender. Place the noodles in a large bowl along with diced turkey, thawed frozen vegetables, cheese, cream of chicken soup, milk and seasonings. Mix everything together, then place it in a baking dish or casserole dish. Sprinkle cheese over the top, then bake until the casserole is warmed through and cheese is melted. Sprinkle with parsley, then serve and enjoy.
Tips For The Perfect Dish
- You can use any blend of frozen vegetables that you like. I typically go for a combination of carrots and peas, but there are other varieties that incorporate other veggies such as corn, green beans, onions and peppers.
- Yes, this recipe contains cream of chicken soup. I know that some people have issues with cream soups, but the convenience can’t be beat and they add a lot of flavor. I use the heart healthy style here which is lower in fat and doesn’t contain MSG.
- Skip the store bought shredded cheese and grate your own instead. The bagged cheeses often contain preservatives and anti caking agents and just don’t melt as nicely as freshly grated cheese.
- Turkey casserole will stay fresh in the refrigerator for up to 3 days. You can reheat individual portions in the microwave, or cover the dish and reheat the whole thing in the oven at 325 degrees F for 30 minutes.
I typically use leftover diced turkey, but you can also cook up turkey specifically for this casserole.
Leftover turkey will stay fresh in the refrigerator for up to 4 days. I recommend keeping it in an airtight container for the best results. Turkey can also go into the freezer for up to 2 months.
You can make turkey casserole with noodles, cooked turkey, cream of chicken soup, milk, cheddar cheese and seasonings.
This dish is great as-is, but you can switch up the ingredients to customize the flavors.
- Protein: No turkey on hand? This casserole also works great with chicken, ground turkey or beef or even smoked sausage.
- Noodles: Swap out the egg noodles for any type of short pasta such as penne, farfalle, fusilli or even macaroni.
- Soup: You can use any flavor of cream soup. I recommend trying cream of celery or cream of mushroom for a different flavor.
- Veggies: Amp up the flavor with extra vegetables such as sauteed mushrooms and onions, fresh spinach leaves or fresh diced tomatoes.
- Cheese: Instead of cheddar, try mozzarella, colby jack or fontina cheese.
This turkey casserole is so good that it’s really worth enjoying all year long. It’s a comfort food classic!
Turkey Casserole Video
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- 12 ounces egg noodles uncooked
- 4 cups chopped cooked turkey
- 2 10 ounce cans cream of chicken soup
- 1 cup milk
- 2 1/2 cups shredded cheddar cheese divided use
- 1 1/2 cups frozen peas and carrots or frozen mixed vegetables
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons parsley chopped
- cooking spray
- Preheat the oven to 350 degrees F. Coat a 9″x13″ pan with cooking spray.
- Cook the egg noodles in salted water according to package directions.
- In a large bowl, combine the noodles, turkey, cream of chicken soup, milk, 1 cup of cheese, peas and carrots, garlic powder, onion powder, salt and pepper.
- Place the turkey and noodle mixture in the prepared dish and sprinkle the remaining 1 1/2 cups of cheese over the top.
- Cover the dish with foil. Bake for 25 minutes or until heated through. Uncover and bake for an additional 10 minutes or until cheese is melted. Sprinkle with parsley and serve.
- You can use any blend of frozen vegetables that you like. I typically go for a combination of carrots and peas, but there are other varieties.
- Yes, this recipe contains cream of chicken soup. I use the heart healthy style here which is lower in fat and doesn’t contain MSG.
- Skip the store bought shredded cheese and grate your own instead.
- I typically use leftover diced turkey, but you can also cook up turkey specifically for this casserole.