Turkey noodle casserole is a comforting dish that's made with leftover turkey, veggies, and noodles in an easy homemade sauce. No cream of soup necessary for this tasty recipe!
Leftovers are one of the best parts of Thanksgiving, but after a day or so, it's great to repurpose the leftovers into a new meal.
This turkey noodle casserole is an easy dish that combines leftover turkey, veggies, and noodles in a creamy homemade sauce. Give this easy casserole a try, and it may become your new favorite way to use up your leftover Thanksgiving turkey!
Ingredient notes and substitutions
- Penne pasta: Substitute with any short pasta like rigatoni or ziti.
- Turkey: Substitute the chopped turkey with shredded turkey, or you can use cooked chicken instead.
- Cream: For a lighter option, use half-and-half or evaporated milk in place of the cream.
- Mustard: Or use a similar mustard, like stone ground mustard.
- Thyme: Dried rosemary also works well in this recipe.
- Cheddar cheese: Use any melty cheese a cheddar cheese blend.
How to make turkey noodle casserole
Step 1: Preheat the oven to 375°F. Grease a 9x13-inch baking dish.
Step 2: Cook the penne pasta in a large pot of salted water according to the package instructions until al dente. Drain the pasta and set aside.
Step 3: Meanwhile, in a large skillet, melt the butter over medium heat.
Step 4: Add the diced onion and cook until softened and translucent, about 5 minutes.
Step 5: Add the minced garlic to the skillet and cook for an additional 30 seconds, stirring the entire time.
Step 6: Sprinkle the flour over the onion and garlic mixture, stirring to combine. Cook for 1-2 minutes to remove the raw flour taste.
Step 7: Gradually whisk in the chicken broth and heavy cream, stirring constantly to prevent lumps from forming.
Step 8: Add the Dijon mustard, thyme, salt, and pepper. Bring the sauce to a simmer and cook, stirring frequently, until thickened, about 5 minutes.
Step 9: Stir together the sauce, cooked turkey, frozen peas, cooked penne pasta, and 1 cup of the shredded cheddar cheese in the prepared baking dish, spreading it out evenly.
Step 10: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole.
Step 11: Bake the casserole for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
Step 12: Remove the casserole from the oven and let it cool for 5-10 minutes before serving.
Tips
- To freeze: Wrap individual portions tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Veggies: Feel free to add additional vegetables, like mushrooms, along with the onions.
Serving suggestions
Here are some serving suggestions to help you round out the meal:
- Green salad: A crisp green salad or Caesar salad adds a refreshing contrast to the creamy turkey casserole.
- Garlic bread: Serve with garlic bread or garlic knots to soak up the sauce.
- Roasted or sauteed green vegetables: Roasted or sauteed green vegetables, like green beans, broccoli, or brussels sprouts, help to balance out the richness of the casserole.
Storage
This turkey casserole should be stored in an airtight container in the refrigerator. It will keep for up to 3 days when properly stored in the fridge.
To reheat, cover the casserole with foil and bake at 350°F for 20 minutes or until heated through, or microwave for 1-2 minutes, or until warm.
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Turkey Noodle Casserole
Equipment
- 9x13 baking dish
Ingredients
- 12 ounces penne pasta
- 2 tablespoons butter
- 1 cup diced onion
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups cooked chopped turkey
- 1 ½ cups frozen peas
- 2 cups shredded cheddar cheese divided
Instructions
- Preheat the oven to 375°F. Grease a 9x13-inch baking dish.
- Cook the penne pasta in a large pot of salted water according to the package instructions until al dente. Drain the pasta and set aside.
- Meanwhile, in a large skillet, melt the butter over medium heat.
- Add the diced onion and cook until softened and translucent, about 5 minutes.
- Add the minced garlic to the skillet and cook for an additional 30 seconds, stirring the entire time.
- Sprinkle the flour over the onion and garlic mixture, stirring to combine. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually whisk in the chicken broth and heavy cream, stirring constantly to prevent lumps from forming.
- Add the Dijon mustard, thyme, salt, and pepper. Bring the sauce to a simmer and cook, stirring frequently, until thickened, about 5 minutes.
- Stir together the sauce, cooked turkey, frozen peas, cooked penne pasta, and 1 cup of the shredded cheddar cheese in the prepared baking dish, spreading it out evenly.
- Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole.
- Bake the casserole for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Remove the casserole from the oven and let it cool for 5-10 minutes before serving.
Notes
- Penne pasta: Substitute with any short pasta like rigatoni or ziti.
- Turkey: Substitute the chopped turkey with shredded turkey, or you can use cooked chicken instead.
- Cream: For a lighter option, use evaporated milk in place of the cream.
- Mustard: Or use a similar mustard, like stone ground mustard.
- Thyme: Dried rosemary also works well in this recipe.
- Cheddar cheese: Use any melty cheese a cheddar cheese blend.
- Nutrition values are estimates.
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