Comforting Leftover Turkey Noodle Casserole Recipe

The holidays are a time of abundance—there’s laughter, joy, and, let’s be honest, an overwhelming amount of leftovers. Every year, I find myself staring at a mountain of turkey, wondering how I can turn it into something my family will love. That’s when this comforting leftover turkey noodle casserole comes to the rescue. It’s creamy, hearty, and packed with flavor, and the best part? It’s a cinch to throw together using what you already have in your kitchen.

This recipe was born out of a need to create something easy but delicious after a big holiday feast. You know that feeling when you’re too tired to cook another elaborate meal but still want to eat something warm and satisfying? That’s where this turkey noodle casserole comes in. It’s a one-dish wonder that checks all the boxes—comforting, crowd-pleasing, and a brilliant way to use up leftover turkey.

If you’re like me, you hate letting food go to waste. This casserole turns leftovers into a whole new meal that everyone will love, no matter how stuffed they were with holiday dinner. Trust me, once you try it, you’ll find yourself saving extra turkey just for this recipe!

Why You’ll Love This Recipe

• Perfect for Using Leftovers: Transform your holiday turkey into a comforting casserole that tastes like a brand-new dish.
• Easy to Make: With just a few simple steps, you’ll have a warm, delicious meal on the table in no time.
• Family-Friendly: Even picky eaters love this creamy, cheesy casserole. It’s hard to resist!
• Customizable: You can switch up the veggies, pasta, and even the cheese to suit your taste or what you have on hand.
• Comfort in Every Bite: Creamy sauce, tender turkey, and perfectly cooked noodles make this the ultimate comfort food.

This isn’t your average leftover turkey recipe. The casserole is rich, full of flavor, and hearty enough to satisfy even the hungriest eaters. The combination of tender turkey with a creamy sauce and al dente noodles feels like a warm hug on a chilly day. Plus, it’s a great way to save time and make the most of your leftovers without compromising on taste.

What Ingredients You Will Need

This leftover turkey noodle casserole is made with simple ingredients you probably already have in your pantry and fridge. Here’s what you’ll need:

• Cooked turkey: About 2-3 cups of shredded or diced leftover turkey (white or dark meat).
• Egg noodles: 12 ounces of wide egg noodles (or substitute with pasta of your choice).
• Vegetables: 1 cup frozen peas and carrots (or any mix of veggies you have—broccoli, green beans, or corn work well).
• Onion: 1 small onion, diced (adds a lovely depth of flavor).
• Butter: 3 tablespoons unsalted butter.
• Flour: 3 tablespoons all-purpose flour (for thickening the sauce).
• Chicken broth: 2 cups (or turkey broth, if you have it).
• Milk: 1 cup whole milk (or a dairy-free alternative like almond milk).
• Cheddar cheese: 2 cups shredded sharp cheddar cheese.
• Salt and pepper: To taste.
• Breadcrumbs: 1/2 cup for that irresistible crispy topping.
• Olive oil: 1 tablespoon (to mix with breadcrumbs).

Feel free to swap ingredients based on what you have! Don’t have egg noodles? Use macaroni or penne. Want a different flavor profile? Try Swiss cheese instead of cheddar. This recipe is super forgiving.

Equipment Needed

• Large pot: To cook the noodles.
• Skillet: For sautéing the onion and making the sauce.
• Mixing spoon: A sturdy spoon for combining everything.
• Casserole dish: A 9×13-inch baking dish works perfectly.
• Cheese grater: If you’re grating your cheddar cheese fresh.
• Measuring cups and spoons: For precise measurements.

If you don’t have a casserole dish, a deep oven-safe skillet will work just fine. And if you’re running low on pots and pans, you can cook the noodles and make the sauce in the same pot to cut down on cleanup.

Preparation Method

1. Cook the noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente, about 7-8 minutes. Drain and set aside.
2. Prepare the sauce: In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
3. Make the roux: Sprinkle the flour over the onions and stir well. Cook for 1-2 minutes, stirring constantly, until the flour is lightly browned.
4. Add liquids: Slowly pour in the chicken broth and milk, whisking constantly to prevent lumps. Cook until the sauce thickens, about 5 minutes.
5. Add seasoning: Stir in the shredded cheddar cheese until melted. Season the sauce with salt and pepper to taste.
6. Combine ingredients: In a large bowl, mix the cooked noodles, shredded turkey, frozen vegetables, and cheese sauce until everything is evenly coated.
7. Transfer to casserole dish: Pour the mixture into a greased 9×13-inch casserole dish and spread it out evenly.
8. Prepare topping: In a small bowl, mix the breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the casserole.
9. Bake: Preheat your oven to 375°F (190°C). Bake the casserole for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling.
10. Serve: Let the casserole cool for 5 minutes before serving. Enjoy the creamy, cheesy goodness!

Cooking Tips & Techniques

• Don’t overcook the noodles: They’ll continue to cook in the oven, so keep them slightly firm when boiling.
• Season as you go: Taste your sauce before combining it with the turkey and noodles, and adjust the seasoning as needed.
• Use freshly grated cheese: Pre-shredded cheese often contains additives that can prevent it from melting smoothly.
• Customize the topping: For extra crunch, mix the breadcrumbs with grated Parmesan or chopped nuts.
• Add a little extra liquid: If your turkey is on the drier side, stir in a splash of cream or additional broth to keep the casserole moist.

Variations & Adaptations

• Gluten-Free Option: Swap out the egg noodles for gluten-free pasta and use gluten-free flour in the sauce.
• Dairy-Free Version: Replace milk with almond or oat milk and use dairy-free cheese. Skip the butter and opt for olive oil instead.
• Vegetarian Adaptation: Replace turkey with a plant-based protein like chickpeas or tofu, and use vegetable broth instead of chicken broth.
• Add More Veggies: Sneak in spinach, kale, or mushrooms for added nutrients.
• Spice It Up: Stir in a pinch of cayenne pepper or paprika for a little heat.

My personal favorite variation is swapping out cheddar for Gruyère and adding sautéed mushrooms and fresh thyme. It gives the casserole a rich, earthy twist!

Serving & Storage Suggestions

This casserole is best served warm, straight out of the oven. Pair it with a simple green salad or steamed veggies to round out the meal. A glass of chilled white wine or sparkling cider makes a great companion!

For leftovers, store the casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for 15-20 minutes, or until warmed through. You can also microwave individual portions.

If you want to freeze it, wrap the casserole tightly with plastic wrap and aluminum foil before baking. It’ll keep for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and bake as directed, adding a few extra minutes to the cooking time.

Nutritional Information & Benefits

This comforting leftover turkey noodle casserole is packed with protein and nutrients from the turkey and veggies. Here’s a rough breakdown per serving:

• Calories: 350
• Protein: 25g
• Carbohydrates: 30g
• Fat: 15g

The turkey provides lean protein, while the vegetables add fiber and vitamins. If you’re watching your calories, you can reduce the cheese or use low-fat options. For anyone on a low-sodium diet, opt for low-sodium chicken broth and skip the added salt.

Conclusion

This comforting leftover turkey noodle casserole recipe is one of my favorite ways to turn leftovers into a meal that feels brand new. It’s warm, creamy, and packed with flavor—a dish that’s perfect for cozy family dinners or sharing with friends.

Comforting Leftover Turkey Noodle Casserole Recipe

Print Recipe

A creamy, hearty casserole that transforms leftover turkey into a comforting, crowd-pleasing meal. Perfect for using holiday leftovers and easy to customize.

• Author: paula
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2–3 cups cooked turkey, shredded or diced
• 12 ounces wide egg noodles
• 1 cup frozen peas and carrots
• 1 small onion, diced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 1 tablespoon olive oil

Instructions

1. Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente, about 7-8 minutes. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
3. Sprinkle the flour over the onions and stir well. Cook for 1-2 minutes, stirring constantly, until the flour is lightly browned.
4. Slowly pour in the chicken broth and milk, whisking constantly to prevent lumps. Cook until the sauce thickens, about 5 minutes.
5. Stir in the shredded cheddar cheese until melted. Season the sauce with salt and pepper to taste.
6. In a large bowl, mix the cooked noodles, shredded turkey, frozen vegetables, and cheese sauce until everything is evenly coated.
7. Pour the mixture into a greased 9×13-inch casserole dish and spread it out evenly.
8. In a small bowl, mix the breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the casserole.
9. Preheat your oven to 375°F (190°C). Bake the casserole for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling.
10. Let the casserole cool for 5 minutes before serving.

Notes

[‘Don’t overcook the noodles as they will continue to cook in the oven.’, ‘Taste the sauce and adjust seasoning before combining with other ingredients.’, ‘Use freshly grated cheese for better melting.’, ‘Customize the topping with Parmesan or chopped nuts for extra crunch.’, ‘Add extra liquid if the turkey is dry to keep the casserole moist.’]

Nutrition

• Serving Size: 1 portion
• Calories: 350
• Fat: 15
• Carbohydrates: 30
• Protein: 25

Keywords: Turkey casserole, leftover turkey recipe, comfort food, easy casserole, holiday leftovers