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!
1 1/2cupsfrozen peas and carrotsor frozen mixed vegetables
1/2teaspoongarlic powder
1/2teaspoononion powder
1/2teaspoonsalt
1/2teaspoonpepper
2tablespoonsparsleychopped
cooking spray
Instructions
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.
Video
Notes
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.