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Turkey Noodle Casserole

As the holiday season settles in, there’s usually a mountain of turkey just waiting to be re-invented, and what better way to reuse those cherished leftovers than with a steaming, creamy, and utterly satisfying Turkey Noodle Casserole? It’s classic comfort food in a casserole dish. Whip up this easy family favorite casserole for dinner tonight!

I love a good roasted turkey as much as the next person. But especially when my holiday guest list is small, I end up with a plateful of leftover turkey in the fridge, and turkey sandwiches can only get you so far! (Although, I do crave that first leftover turkey sandwich from the Thanksgiving turkey all year. It’s so good!)

This Turkey Noodle Casserole recipe is comprised of simple ingredients you probably have in your pantry and bakes up quickly, making it the perfect way to use up that leftover Thanksgiving turkey!


Classic Comfort Food

There are tons of variations on this classic recipe out there, and I love that it’s so easily customizable. This is my take on this comforting casserole, but feel free to make it your own!

Ingredients for Turkey Noodle Casserole

Gather together the following ingredients:

6 ounces wide egg noodles

3 tablespoons butter, divided

½ cup onion, minced

1 ¼ cups peas

2 cups diced turkey

1 10.75-ounce can cream of chicken soup

1 ½ cups milk

1 teaspoon dried sage

1 teaspoon dried thyme

1 ½ cups shredded cheddar cheese, divided

½ cup Panko bread crumbs

Recipe Notes

For the best results, use a brick of cheese and shred it fresh. It melts better and has a better flavor this way.

Feel free to use any leftover veggies (or frozen vegetables) you might have on hand, such as corn, carrots, or green beans.

I like to boil my noodles in chicken broth or chicken stock instead of water for added flavor. But it’s not necessary. You may need some extra salt and black pepper or a dash of poultry seasoning in the casserole instead.

How to make Turkey Noodle Casserole

This cheesy turkey noodle casserole is ready in under an hour from start to finish! Here’s how to make it:

First, preheat the oven to 375 degrees F. While the oven heats, boil egg noodles according to the package directions for al dente. Drain the noodles and set them aside.

Melt one tablespoon of butter in a large skillet over medium heat. Add the minced onions to the melted butter and saute until tender, about five minutes.

Empty the cream of chicken soup into a medium bowl. Add milk, sage, and thyme and whisk it all together.

Add diced turkey and peas to the skillet, then add the creamy sauce and bring everything to a boil, stirring occasionally.

Stir until heated through, about 3 minutes. Remove the skillet from heat, then add the cooked pasta and one cup of shredded cheese. Mix until everything is thoroughly combined.

Spoon the mixture into an 8×8 casserole baking dish, prepared with cooking spray.

Make the topping by melting the rest of the butter in the microwave. Then add the remaining ½ cup of cheese and the breadcrumbs to the butter and stir to mix well. Sprinkle this evenly over the top of the casserole.

Bake for 25-30 minutes or until bubbly. Let the casserole cool slightly before serving. Enjoy!

Make Ahead Leftover Turkey Casserole

This is an easy dinner recipe to make the night before. Follow the recipe up until it’s time to bake; instead, wrap tightly in plastic wrap or aluminum foil and put it in the refrigerator or freezer.

Store it in the refrigerator for up to 24 hours, then cook as directed, adding five extra minutes to your baking time.

If you want to freeze this, it will keep for up to 3 months. You can cook it directly from frozen by adding 15 minutes to the baking time. But be mindful of the dish you use; glass or ceramic dishes can crack when moving between extreme temperatures. If you plan on freezing this to bake later, I highly recommend using a disposable foil container instead.

How to Store Leftovers of Turkey Noodle Casserole

Once your casserole cools to room temperature, store it tightly wrapped or in an airtight container in the refrigerator for 2-3 days. Reheat in the microwave for individual portions, or you can heat the entire dish at 350 degrees until warm throughout.

More Ways to Use Leftover Turkey

Put leftover turkey to good use by turning it into a delicious homemade soup! This Easy Turkey Soup recipe is made from scratch with noodles and vegetables in a savory broth.

Quinoa, Black Bean, and Turkey Stuffed Peppers are made with ground turkey, but you could easily substitute leftover chopped turkey in this healthy, satisfying meal!

Substitute leftover turkey for the chicken in this Cheesy Chicken, Broccoli, and Rice Casserole. I love this creamy dish, and so does the whole family!

What’s your favorite way to use up leftover turkey? I’d love for you to share it in the comments below!



Keep an eye out for more of my easy recipes each week!


Turkey Noodle Casserole

Turkey Noodle Casserole is a family favorite casserole that’s a perfect weeknight dinner using leftover turkey, noodles, cheese, peas and chicken soup. It’s an easy post-Thanksgiving comfort food!
Course Dinners
Cuisine American
Keyword Turkey Noodle Casserole
Prep Time 20 minutes minutes
Cook Time 30 minutes minutes
Total Time 50 minutes minutes
Servings 4 servings
Calories 688kcal
Author Lynne Feifer


6 ounces wide egg noodles3 tablespoons butter divided½ cup onion minced1 ¼ cups peas2 cups diced cooked turkey10.75 ounces cream of chicken soup1 ½ cups milk1 teaspoon dried sage1 teaspoon dried thyme1 ½ cups shredded cheddar cheese divided½ cup Panko bread crumbs


Preheat oven to 375ºF. Boil noodles according to directions, drain and set aside.
Melt 1 tablespoon butter in large skillet. Add onions and sauté til tender, about 5 minutes.
Empty condensed soup into a medium bowl. Add milk, sage and thyme and whisk together. Set aside.
Add turkey and peas to skillet. Add soup mixture and bring to boil.
Stir until heated through, about 3 minutes. Remove from heat and add noodles and one cup of shredded cheese. Mix until everything is thoroughly combined.
Spoon into an 8×8-inch baking dish.
In a medium microwaveable bowl, melt the butter. Add the remaining 1/2 cup cheddar cheese and bread crumbs, and mix well. Sprinkle evenly over top.
Bake for 25-30 minutes or until bubbly. Remove from heat and let cool slightly before serving.


Serving: 1serving | Calories: 688kcal | Carbohydrates: 55g | Protein: 40g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 165mg | Sodium: 1064mg | Potassium: 635mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1379IU | Vitamin C: 20mg | Calcium: 483mg | Iron: 4mg

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