Turkey Noodle Casserole
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This easy Turkey Noodle Casserole is the perfect and most delicious solution for your leftover holiday turkey! It’s tossed together with fresh sautéed mushrooms, tender pasta, and cream of mushroom soup creating a super creamy and comforting dish that is both filling and loaded with flavor!
The Best Turkey Noodle Casserole Recipe
It’s the holiday season and you made a turkey. Most of us end up with a lot of Thanksgiving leftovers. Sometimes even enough to feed an army. But don’t worry! You’ve got leftover turkey and I’ve got solutions! And my recipe for classic turkey noodle casserole is just one of them. It’s ridiculously easy to make and the best you will ever make!
And I’m going to tell you why my Turkey Noodle Casserole recipe is the best in just one word. Umami! It’s all in the sauteed mushrooms that take this simple classic comfort food to the next level. Don’t get me wrong, my recipe uses cream of mushroom soup too like most, but I take an extra 10 minutes to saute some fresh mushrooms that add depth to the dish. This extra step transforms my casserole from yummy to an unbelievably delicious way to use leftover turkey.
The casserole is a filling and hearty meal in itself, which your whole family will love. But I always serve it paired with my Skillet Green Beans or Parmesan Roasted Broccoli to get in some green veggies!
Why You’ll Love This Turkey Noodle Casserole
- Best Leftover Classic! This recipe is full of fresh sauteed mushrooms that add an undeniably delicious layer of umami flavor that blends perfectly with the creamy noodles and turkey.
- Easy Recipe! By using leftover turkey and canned soup to speed up the process, this simple 45-minute turkey noodle casserole takes very little effort to make.
- Potluck Perfect! Got an office or family potluck to attend!?! No problem! This casserole has got you covered. You can even freeze some leftover turkey to make this dish weeks later.
Casserole
- Pasta – I like to use penne but other types of pasta like rotini, farfalle, and rigatoni are other good options. You can also use egg noodles if you like.
- Butter – Always use unsalted butter in cooking to control the amount of added salt.
- Onion – Brown or yellow onion adds the most flavor, yet any type of onion you have on hand will work.
- Garlic – For the best flavor always freshly mince your own garlic cloves. Jarred garlic will work but sometimes has a bitter taste due to the preservatives.
- Mushrooms – I typically use cremini or white mushrooms, but any type of mushrooms can be used.
- Cream of Mushroom Soup – You’ll need 2 cans of cream of mushroom soup for the sauce. However, you can also use cream of chicken soup or cream of celery soup if you prefer.
- Milk – Whole milk will add the most richness, but any type of milk will work. However, if you use a non-dairy alternative, I recommend using one with a mild flavor. Chicken broth is also another option as well if you need a substitute.
- Salt – A dash of salt enhances all the flavors and brings the casserole to life.
- Black Pepper – Use freshly ground black pepper if you have it on hand.
- Turkey – Leftover turkey is ideal. However, you can also cook a turkey or turkey breast just to make this yummy casserole. You can also use chicken if you prefer.
Topping
- Breadcrumbs – You can use regular breadcrumbs or panko to give the casserole a crispy finish.
- Butter – Use unsalted butter to mix with the breadcrumbs.
Cooking doesn’t get much more simple than this comforting turkey casserole, which comes together in just 45 minutes! Easy peasy and an effortless way to create a filling meal using leftover turkey.
Preheat The Oven
To begin, you need to preheat your oven to 375°F (190°C) so that it is ready to go once your casserole is assembled. Then spray a 9×13-inch casserole dish with non-stick cooking spray. You can also grease it with vegetable oil if you prefer.
Cook The Pasta
The next step is to cook the noodle part of the turkey noodle casserole! First, bring a large pot of well-salted cold water to a boil and then cook the pasta according to the package instructions to al dente. Then drain the cooked pasta and set aside.
Sauté The Onions And Garlic
While the pasta is cooking you can saute the onions and garlic. To do this, melt the butter over medium-high heat in a large skillet. Next, add the onions to the pan and saute them for about 3 minutes or until they are both soft and translucent. Then add the minced garlic and cook for just another 30 seconds until it’s aromatic.
Add The Mushrooms To Sauté
Once the garlic is giving off a nice aroma, add the mushrooms to the skillet and saute them for about 5 minutes or until they have cooked down and are beginning to brown. When the mushrooms are done most of their liquid should have evaporated. This is what makes them the most flavorful.
Make The Casserole
Now that your mushrooms are cooked to perfection, you need to whip together the simple sauce before you can assemble the casserole. It literally takes seconds! Just add the cream of mushroom soup, milk, salt, and black pepper to a large bowl and then stir the ingredients together well to combine.
Then add the mushroom mixture, cooked pasta, and cubed turkey to the bowl. Now, gently fold everything together and the base of your casserole is complete!
Make The Topping
The final step before assembling the casserole is to make the topping! And all you have to do is mix the breadcrumbs together with the melted butter. That’s it! But do be sure to use unsalted butter because the breadcrumbs are almost always already salted.
Assemble The Casserole
Grab your prepared casserole dish! Then pour the turkey noodle mixture into the dish and spread it out evenly. Now, sprinkle the casserole with the breadcrumb mixture making sure to distribute it evenly all over the top.
Bake And Serve
It’s finally time to bake! So pop the assembled casserole into the preheated oven and bake it for 30 minutes or until it is hot and bubbly. Then remove it from the oven and let it sit for about 5 minutes before serving.
What Else Can I Add To The Casserole?
This turkey casserole recipe is pretty flexible in terms of what you can add. Frozen peas and carrots or mixed vegetables are an easy option. You could also add some chopped bacon for more flavor or even a little shredded cheddar cheese. The most important thing is just to keep in mind that when you add things it stretches the sauce, so you may need to add a little more milk to prevent the casserole from drying out.
How Long Is Leftover Turkey Good In The Fridge?
As a rule of thumb, in terms of food safety, cooked turkey is good for 7 days. So it’s best to freeze any leftover turkey that you can’t consume within a week.
Expert Tips
- Grease the pan well. The casserole will stick if you don’t grease your pan well. Possibly even burn on the bottom. So don’t forget!
- Salt your pasta water. And use a lot of it! Think salty like the sea. You want the pasta to absorb some of the salt as it cooks or it will be bland.
- Cover with foil. If your casserole starts to brown too much before it’s done, lay a piece of foil over the top to keep it from burning.
Storage
Leftover turkey noodle casserole will keep in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months! To reheat the leftovers, just put them in the microwave for about 4 minutes on medium power or in the oven at 350°F (177°C) for about 12 minutes.
If frozen, the best option is to reheat it in the oven for 20 to 25 minutes while still frozen. This may take longer depending on how much you reheat and your oven.
Other Delicious Leftover Turkey Recipes To Try
- Leftover Turkey Noodle Soup
- Turkey Salad
- Leftover Turkey Shepherd’s Pie
- Turkey Tetrazzini
- Turkey Bites
- Turkey Rice Casserole
- Mini Turkey Meatloaves
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Turkey Noodle Casserole
Video
Ingredients
- 12 ounces pasta (such as penne)
- ¼ cup butter (unsalted)
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 8 ounces mushrooms (sliced)
- 21 ounces condensed cream of mushroom soup ((2 10.5 ounce cans))
- 1 cup milk
- salt and pepper (to taste)
- 3 cups cooked turkey (cut in cubes or shredded)
Topping
- ¼ cup breadcrumbs
- 2 tablespoons butter (melted)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 375°F.
- Cook the penne al-dente according to package instructions. Drain and set aside.
- Meanwhile In a large skillet, melt the butter over medium-high heat. Add the onion and cook for 3 to 5 minutes or until the onion softens. Add the garlic and cook for another 30 seconds until aromatic.
- Add the mushrooms to the skillet and cook for about 5 minutes until they start to brown and cook down.
- In a large bowl combine the cream of mushroom soup, milk, salt, pepper. Add the cooked pasta and turkey and stir to combine.
- In a small bowl mix the breadcrumbs with butter together.
- Transfer the turkey mixture to a 9×13-inch casserole dish and top with breadcrumb mixture.
- Transfer the casserole dish to the oven and bake for 30 minutes until hot and bubbly.
Equipment
Notes
- Grease the pan well. The casserole will stick if you don’t grease your pan well. Possibly even burn on the bottom. So don’t forget!
- Salt your pasta water. And use a lot of it! Think salty like the sea. You want the pasta to absorb some of the salt as it cooks or it will be bland.
- Cover with foil. If your casserole starts to brown too much before it’s done, lay a piece of foil over the top to keep it from burning.
- Leftover turkey noodle casserole will keep in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months! To reheat the leftovers, just put them in the microwave for about 4 minutes on medium power or in the oven at 350°F (177°C) for about 12 minutes.
- If frozen, the best option is to reheat it in the oven for 20 to 25 minutes while still frozen. This may take longer depending on how much you reheat and your oven.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
