Turkey Noodle Casserole – Spend With Pennies

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!

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 or rotini, 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.

Swap in Your Leftovers

Sauce

If you’ve got leftover gravy or cheese sauce, they can be used in this recipe (you’ll need about 4 cups of sauce) instead of making a from-scratch sauce.

If you don’t have 4 cups of sauce, use what you have and add either a jar of alfredo sauce or a can of condensed mushroom or chicken soup.

Vegetables

Add leftover vegetables from last night’s dinner or even leftover green bean casserole (sauce and all)!

How to Make Turkey Noodle Casserole

1. Make the sauce per the recipe below.
2. Cook noodles in a pot of salted water and add the carrots and celery, drain well.
3. Place cooked noodles in a prepared casserole dish with carrots, celery, corn, turkey, and sauce.
4. Sprinkle the topping over the casserole and bake until browned and bubbly.

Make Ahead

Assemble turkey noodle casserole up to 1 day ahead, but leave off the topping and refrigerate overnight.

Remove the casserole from the fridge at least 30 minutes before baking and sprinkle with the topping. Add an extra 5-7 minutes baking time.

Storing Leftovers

• 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 microwave.

Did your family love this Turkey Noodle Casserole? Leave us a rating and a comment below!

5 from 1 vote↑ Click stars to rate now!
Or to leave a comment, click here!

Turkey Noodle Casserole

The best way to use up leftover turkey and veggies from the holidays is with this Turkey Noodle Casserole!

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Creamy Sauce (see notes for shortcut)

• 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 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.

Sauce: To make a shortcut sauce, replace the sauce with a jar of alfredo sauce and add in the seasonings. Cream can be substituted for evaporated milk. 
Cheese: 1 ½ cups of shredded cheese like cheddar can be added to the sauce.
To use fresh vegetables: Fresh vegetables can be used in place of frozen mixed vegetables. I would suggest 3 chopped carrots, 2 ribs of celery, and 1 cup of corn (although any combination will work). Add the fresh vegetables to the boiling pasta water for the last 4 minutes in step 7 or steam the vegetables until tender.
Store leftover casserole covered in the fridge for up to 4 days. Reheat in the oven or in the microwave until heated through. 

Calories: 519 | Carbohydrates: 61g | Protein: 21g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 925mg | Potassium: 580mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4018IU | Vitamin C: 6mg | Calcium: 199mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Dinner, Turkey

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.