Name: Turkey Noodle Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 cups cooked shredded turkey; 12 ounces egg noodles; 1 can (10.5 ounces) cream of mushroom soup; 1 cup sour cream; 1 cup milk; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 1/2 cups frozen peas and carrots; 2 cups shredded cheddar cheese; 1/2 cup breadcrumbs or crushed crackers (optional topping); 1 tablespoon chopped fresh parsley (optional garnish)

I always find comfort in recipes that bring together familiar ingredients in a warm, satisfying dish—especially when those ingredients include leftover turkey and noodles. This Turkey Noodle Casserole has quickly become a go-to favorite in my kitchen, particularly after the holidays when there’s always some extra turkey in the fridge. It’s creamy, cheesy, and baked to golden perfection with just the right amount of crunch on top. The best part? It’s incredibly easy to make and reheats beautifully, making it ideal for busy weeknights.

What I love most about this casserole is how flexible it is. Whether I’m trying to use up Thanksgiving leftovers or simply want a wholesome, filling dinner, this dish never disappoints. The creamy base mixed with tender turkey, egg noodles, and just the right amount of vegetables makes each bite both comforting and crave-worthy. It’s a recipe that tastes like home—and one I’ll keep coming back to.

Why You’ll Love This Turkey Noodle Casserole

This Turkey Noodle Casserole is the ultimate comfort food without requiring much fuss in the kitchen. It’s family-friendly, freezer-friendly, and packed with satisfying textures and flavors. The crunchy topping, creamy sauce, and hearty turkey make it both nostalgic and practical. Plus, you can easily tweak it to fit what you have on hand. It’s a casserole that feels like a hug in a dish—cozy, nourishing, and perfect for leftovers.

What Kind of Noodles Work Best in Turkey Noodle Casserole?

I typically reach for wide egg noodles when making this casserole—they hold the sauce beautifully and maintain their structure after baking. Their soft, slightly chewy texture complements the tender turkey perfectly. However, if you don’t have egg noodles on hand, rotini, penne, or even fusilli can also work. Just make sure whatever pasta you choose is cooked al dente to avoid it turning mushy in the oven.

Options for Substitutions

One of the best things about Turkey Noodle Casserole is how customizable it is. Here are some simple swaps that still yield delicious results:

Turkey: You can easily use shredded rotisserie chicken or leftover roast chicken if turkey isn’t available.
Cream of Mushroom Soup: Swap with cream of chicken or cream of celery for a slightly different flavor.
Sour Cream: Greek yogurt works wonderfully for a tangy and lighter alternative.
Frozen Peas and Carrots: Fresh or canned veggies can be used, or try corn, green beans, or even sautéed mushrooms.
Cheese: Cheddar is classic, but Swiss, mozzarella, or a blend can offer a fun twist.
Breadcrumb Topping: Crushed Ritz crackers or panko with a little melted butter will give you a golden, crispy finish.

These substitutions make it easy to adapt the casserole based on what’s already in your fridge or pantry—no need for a special grocery trip!

Ingredients for This Turkey Noodle Casserole

Cooked Turkey
The star of the casserole—shredded or chopped, it adds hearty protein and rich flavor.
Egg Noodles
These give the dish its classic texture and absorb the creamy sauce beautifully.
Cream of Mushroom Soup
Provides a savory, velvety base that ties all the ingredients together.
Sour Cream
Adds tang and creaminess to the sauce, giving it a rich, comforting mouthfeel.
Frozen Peas and Carrots
A colorful, tender mix of vegetables that brings balance and subtle sweetness.
Shredded Cheddar Cheese
Melts into the casserole for extra creaminess and forms a bubbly, golden top.
Milk
Thins the sauce just enough to coat the noodles without being too heavy.
Garlic Powder and Onion Powder
Add simple but essential flavor to the sauce without needing fresh aromatics.
Salt and Black Pepper
For seasoning—adjust to taste depending on how salty your soup or cheese is.
Fresh Parsley (optional)
Sprinkled on top after baking, it adds color and a fresh herbal note.
Breadcrumbs or Crushed Crackers (optional topping)
For those who love a crispy, buttery crunch on top of their casserole.

Step 1: Cook the Noodles

Boil the egg noodles in salted water until just al dente. Drain and set aside—they’ll finish cooking in the oven, so don’t overdo it.

Step 2: Prepare the Sauce

In a large bowl, mix together the cream of mushroom soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth and well combined.

Step 3: Combine the Ingredients

Stir the cooked noodles, shredded turkey, frozen peas and carrots, and half of the shredded cheese into the sauce mixture. Mix until everything is evenly coated.

Step 4: Assemble the Casserole

Spread the noodle and turkey mixture into a greased 9×13-inch baking dish. Sprinkle the remaining cheese evenly over the top. If using breadcrumbs or crushed crackers, scatter them over the cheese layer.

Step 5: Bake

Bake in a preheated oven at 350°F (175°C) for about 25–30 minutes, or until the top is golden and bubbly and the casserole is heated through.

Step 6: Garnish and Serve

Remove from the oven and let it cool for a few minutes. Sprinkle chopped fresh parsley on top before serving for a touch of color and freshness.

How Long to Cook the Turkey Noodle Casserole

Once assembled, the casserole needs about 25 to 30 minutes in a preheated 350°F (175°C) oven. You’re mainly heating it through and getting that cheese melted and golden on top. If you’re using a glass or ceramic dish straight from the fridge, you might need an extra 5 minutes—just keep an eye on that bubbling edge and golden crust.

Tips for Perfect Turkey Noodle Casserole

Undercook the Noodles Slightly: Since they continue cooking in the oven, this prevents them from becoming too soft or mushy.
Shred the Turkey Evenly: Smaller, bite-size pieces make it easier to mix and eat.
Don’t Skip the Sauce Mixing Step: Combining the sauce in a separate bowl ensures every noodle and piece of turkey is well-coated.
Grate the Cheese Fresh: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Grating it yourself melts better and tastes richer.
Use a Large Mixing Bowl: Things get messy quickly if your bowl is too small for the pasta and sauce mix.
Let It Rest After Baking: Just 5 minutes of cooling helps everything firm up a bit, so the casserole serves more cleanly.
Add Topping Before Baking: If using breadcrumbs or crushed crackers, mix them with a bit of melted butter first so they crisp up instead of drying out.

Watch Out for These Mistakes While Cooking

Overcooking the Noodles: It’s easy to forget they’ll bake in the oven. Start with slightly undercooked noodles to avoid a mushy texture.
Using Dry Turkey: If your leftover turkey is a bit dry, consider tossing it in a tablespoon or two of broth before adding it in. It makes a noticeable difference.
Skipping the Topping: The crunchy top layer adds essential texture. Whether it’s breadcrumbs, crackers, or cheese, don’t skip it!
Not Tasting the Sauce: Taste your sauce before mixing everything together—especially since canned soups and cheese can be salty.
Overpacking the Dish: Make sure your baking dish is roomy enough. Cramming everything into a tight space can lead to uneven cooking.
Forgetting to Grease the Dish: A quick spray of nonstick cooking spray keeps the casserole from sticking and makes cleanup much easier.

What to Serve With Turkey Noodle Casserole?

Simple Green Salad

A fresh, crisp salad with a lemon vinaigrette or balsamic dressing provides balance to the richness of the casserole.

Garlic Bread or Dinner Rolls

Buttery bread is perfect for scooping up every last bite of creamy sauce.

Steamed Broccoli

A healthy, no-fuss side that complements the casserole without overpowering it.

Roasted Cherry Tomatoes

The burst of sweetness and acidity helps cut through the richness of the dish.

Apple Walnut Salad

The crunchy apples and nuts pair nicely with the creamy casserole.

Cucumber and Dill Yogurt Salad

Cool and refreshing—this light side dish adds contrast and a touch of tang.

Mashed Sweet Potatoes

If you want to keep things hearty, these add a sweet, earthy flavor that complements the savory elements beautifully.

Storage Instructions

Turkey Noodle Casserole stores wonderfully, making it perfect for leftovers or meal prep. Here’s how to keep it fresh:

In the Fridge: Let the casserole cool completely before transferring it to an airtight container. It will keep in the fridge for 3 to 4 days.
In the Freezer: You can freeze it either before or after baking. Wrap the dish tightly in foil and then in plastic wrap or place portions in freezer-safe containers. Freeze for up to 3 months. To bake from frozen, cover with foil and bake at 350°F until heated through (add 15–20 extra minutes).
To Reheat: Reheat individual portions in the microwave, or bake in the oven at 325°F until warmed through. If it seems a little dry, stir in a splash of milk or broth before reheating.

Estimated Nutrition

Per Serving (based on 8 servings):

Calories: ~410
Protein: 27g
Carbohydrates: 28g
Fat: 20g
Saturated Fat: 9g
Cholesterol: 85mg
Sodium: 680mg
Fiber: 2g
Sugar: 3g

Nutrition may vary slightly depending on the specific brands of ingredients used.

Frequently Asked Questions

What kind of turkey should I use?

Any cooked turkey works well—white meat, dark meat, or a mix of both. Leftover roasted turkey or even store-bought cooked turkey breast are all great choices.

Can I make this casserole ahead of time?

Yes! Assemble everything (except the topping) a day in advance, cover it, and refrigerate. Add the topping right before baking for the best texture.

What’s the best way to freeze this?

Wrap the unbaked or fully cooled casserole tightly in foil and then plastic wrap. Label with the date and freeze for up to 3 months. Bake directly from frozen or thaw overnight in the fridge before reheating.

Can I use a different kind of pasta?

Absolutely. While egg noodles are traditional, penne, rotini, or elbow macaroni are good substitutes. Just make sure they’re cooked al dente.

Is there a gluten-free version?

Yes—use gluten-free pasta and a gluten-free condensed soup. You can also thicken your own sauce with cornstarch or a gluten-free flour blend.

What if I don’t have cream of mushroom soup?

No problem. You can use cream of chicken, cream of celery, or even make a simple roux-based white sauce with broth and cream.

How do I make it more veggie-packed?

Add sautéed mushrooms, spinach, broccoli, or bell peppers. Just be sure to cook them beforehand so they don’t release too much moisture during baking.

Can I leave out the cheese?

You can, though it will change the texture and richness of the dish. If avoiding dairy, consider using a plant-based cheese or a dairy-free cream sauce.

Conclusion

This Turkey Noodle Casserole is everything I love in a cozy, satisfying meal: simple ingredients, easy steps, and tons of room for customization. Whether you’re feeding a hungry family, using up leftovers, or freezing meals for later, this dish checks every box. It’s warm, creamy, flavorful, and—best of all—approachable for any home cook. It’s a comfort classic you’ll turn to again and again.