Ultimate Turkey Noodle Casserole: Creamy Comfort from Leftovers
Velvety homemade sauce and golden crunch transform excess turkey into a satisfying meal.
If you’re staring at heaps of leftover turkey after a holiday feast or a family dinner, give those remnants a delicious second act with this Turkey Noodle Casserole. With a scratch-made sauce loaded with cream cheese and cheddar, plenty of colorful veggies, and a golden, crunchy potato chip topping, this dish is a testament to just how comforting and crave-worthy a casserole can be—all without a can of soup in sight!
Why This Turkey Noodle Casserole Works
- Scratch-Made Sauce: The creamy base is built from real ingredients—no shortcuts, just real comfort.
- Flexible Ingredients: Use any leftover turkey meat (white or dark), and swap in your favorite veggies or cheese.
- Textural Perfection: A combo of melted cheese and crisp potato chips guarantees every bite is satisfyingly crunchy and gooey.
- Ready in About an Hour: Most of the prep is hands-off as it bakes to bubbling, golden perfection.
- Perfect for Holidays or Any Night: Whether you’re winding down from Thanksgiving or just craving comfort, this meal delivers.
Choosing the Right Noodles
Classic turkey noodle casseroles often feature wide egg noodles, valued for their tender texture and sauce-catching shape. However, nearly any short noodle works well, catching the luscious sauce in every curl and crevice.
- Short pasta shapes: Fusilli, cavatappi, or elbows offer great nooks for sauce.
- Wide egg noodles: The traditional choice, soaking up maximum flavor.
- Long noodles: Fettuccine, spaghetti, or linguine—especially if you love chicken spaghetti—yield a fun twist.
Regardless of the shape, cook the noodles just shy of al dente to prevent mushiness in the finished casserole.
Effortless Turkey Prep
If using leftovers from a roast, the best method is to shred the turkey:
- Remove the skin and pull off or slice the meat from the bones.
- Use two forks or your fingers to shred into bite-size pieces.
- Don’t toss the bones: Save the scraps in a freezer bag for future homemade turkey stock; they keep for up to three months frozen and enhance soups and risottos.
Homemade Cream Sauce: The Secret Weapon
This casserole skips the cans and leans on a simple homemade cream sauce for rich, smooth flavor. Here’s the technique:
- Sauté aromatics: Cook celery and onion in melted butter with salt, garlic powder, and pepper until golden.
- Build a roux: Sprinkle flour over the veggies, stirring until the flour smells toasty (about 2 minutes).
- Whisk in dairy: Gradually add milk, cream cheese, and a hint of lemon juice, stirring until the sauce thickens.
- Melt in cheese: Remove from the heat and stir in shredded cheddar until velvety and smooth.
The result? A rich base that clings seductively to every noodle and piece of turkey.
Vegetables: Classic and Adaptable
This recipe calls for peas and carrots, classic for color and sweetness, but feel free to experiment. Here are some great alternatives or additions:
- Baby spinach or chopped kale
- Sweet corn
- Diced red bell peppers
- Cooked mushrooms, for extra umami
Frozen mixed veggies can streamline prep—just toss them in from the freezer.
Perfect Toppings: No Breadcrumbs Needed
Potato chips take the place of breadcrumbs in this casserole, adding unbeatable crunch and a salty counterpoint to the creamy filling. For extra decadence, top with more shredded cheddar just before baking.
Other topping ideas:
- Panko breadcrumbs for a lighter crunch
- Crushed buttery crackers (like Ritz)
- Sliced almonds for a bit of nutty flavor and extra crunch
Turkey Noodle Casserole Recipe
Yield: Serves 8
Prep Time: 25 minutes
Cook Time: 30–35 minutes
Total Time: About 1 hour
What others are reading
| Ingredient | Amount |
|---|---|
| Pasta (egg noodles or short pasta) | 12 oz (about 6 cups cooked) |
| Unsalted butter | 4 tbsp |
| Celery, diced | 1 cup (2 stalks) |
| Onion, diced | 1 medium |
| Salt | 1 tsp, plus more to taste |
| Black pepper | 1/2 tsp |
| Garlic powder | 1 tsp |
| All-purpose flour | 1/4 cup |
| Whole milk | 2 cups |
| Cream cheese, room temperature | 4 oz |
| Lemon juice | 1 tbsp |
| Cheddar cheese, shredded | 2 cups (divided) |
| Cooked turkey, shredded | 3 cups |
| Frozen peas and carrots (or mixed vegetables) | 2 cups |
| Fresh parsley, chopped | 1/4 cup, plus more for serving |
| Potato chips, crushed | 2 cups |
Directions
- Prep the Oven and Dish:
Preheat your oven to 400°F (200°C). Butter or grease a 13-by-9-inch baking dish. - Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook for 1–2 minutes less than package instructions. Drain and set aside. - Sauté Vegetables:
In a large sauté pan or Dutch oven, melt butter over medium heat. Add the celery, onion, salt, garlic powder, and pepper. Cook 7–9 minutes, stirring, until softened and starting to brown. - Make the Roux and Sauce:
Sprinkle flour over the sautéed veggies and cook, stirring, until the flour is fragrant (about 2 minutes). Slowly whisk in the milk, then add cream cheese and lemon juice. Stir constantly, cooking until the mixture thickens (2–3 minutes). - Add Cheese:
Take the pan off the heat and add 1 cup of cheddar, stirring until smooth and melted. - Combine and Mix:
Fold in the shredded turkey, frozen vegetables, parsley, and drained pasta. Stir until thoroughly combined. - Assemble the Casserole:
Transfer everything to the prepared baking dish. Top with crushed potato chips and the remaining cup of cheddar. - Bake:
Bake uncovered for 25–30 minutes, or until the sauce is bubbling, cheese is melted, and the chips are golden. For extra color, broil briefly. - Garnish and Serve:
Let rest 5 minutes. Sprinkle with fresh parsley and serve hot.
Recipe Tips and Storage
- Best Served Fresh: Enjoy the casserole the day you bake it for the sauciest, creamiest texture.
- Make Ahead: Assemble the casserole (without topping), cover, and refrigerate for up to 1 day. When baking from cold, cover with foil for the first 20 minutes to heat through. Add chips and cheese, then bake uncovered until golden.
- Leftovers: Store tightly covered in the refrigerator up to 3 days.*
- Freeze for Later: Wrap tightly (without the topping) and freeze for up to 3 months. Thaw in the refrigerator overnight, then bake with topping as directed.
*Ensure the casserole is not kept beyond four days from the turkey’s original cook date for food safety.
Expert Variations & Swaps
- Use Chicken: Swap in shredded or rotisserie chicken for turkey any time of year.
- Change the Cheese: Monterey jack, Colby, Swiss, or Gruyère can be mixed and matched.
- Add Herbs: Stir in thyme, sage, or a pinch of poultry seasoning for richer flavor.
- Spice It Up: A pinch of cayenne or dash of hot sauce adds warmth and excitement.
- Boost Veggies: Increase the vegetable content by adding thawed frozen spinach or steamed broccoli florets.
Common Questions About Turkey Noodle Casserole
What noodles work best for this casserole?
Wide egg noodles are classic, but any short pasta (like fusilli, cavatappi, or elbows) or even long noodles (fettuccine or spaghetti) can be used. Just cook them slightly under package direction to prevent overcooking.
Can I use canned soup instead of homemade sauce?
The homemade sauce in this recipe gives a superior, fresher flavor and creamy texture. However, if you prefer, you can substitute with a can of condensed cream of mushroom or chicken soup thinned with a bit of milk. Reduce the added salt.
Should the casserole be baked covered or uncovered?
If baking immediately with warm contents, bake uncovered—the goal is to heat through and toast the topping. If baking straight from the fridge, cover for the first 20 minutes to warm, then uncover and add chips/cheese for the final 15–20 minutes.
How long can leftovers be kept?
Keep refrigerated up to 3 days, ensuring the turkey has not exceeded four days since originally cooked. Freeze for up to 3 months if desired (without topping), then add fresh topping and bake until hot.
What if I want to make this vegetarian?
Omit the turkey and substitute in roasted or sautéed mushrooms, extra veggies, or your favorite plant-based meat alternative. Vegetable broth works in place of turkey or chicken stock.
Serving Suggestions
- Fresh Salad: A crisp green or citrus salad balances the creamy, cheesy richness.
- Roasted Vegetables: Simple roasted brussels sprouts, carrots, or green beans are ideal sides.
- Fluffy Dinner Rolls: Mop up every bit of sauce with soft, warm rolls or crusty bread.
Nutrition Spotlight (approximate per serving)
| Calories | 425 |
| Protein | 25g |
| Carbohydrates | 36g |
| Total Fat | 20g |
| Saturated Fat | 10g |
| Sodium | 650mg |
Values depend on brands and precise ingredients used.
Frequently Asked Questions (FAQs)
Q: Can I use rotisserie chicken instead of turkey?
A: Absolutely! Rotisserie chicken or shredded cooked chicken substitute beautifully for turkey in this casserole.
Q: Can this recipe be gluten-free?
A: Yes—use gluten-free pasta and swap all-purpose flour for a gluten-free blend. Ensure your toppings are gluten-free as well.
Q: What’s the best way to reheat leftovers?
A: Cover and reheat in a 350°F oven until warm and bubbly, about 20 minutes. Sprinkle extra chips on top if needed for crunch.
Q: Why do my noodles get mushy?
A: Overcooked pasta or letting the casserole sit too long before baking can cause mushiness. Always cook noodles just shy of al dente and assemble right before baking for best texture.
Summary
This Turkey Noodle Casserole transforms extra turkey—and often, fridge and pantry staples—into a nostalgic, filling comfort classic. Its creamy, cheesy sauce, pops of sweet veggie color, and especially its crunchy, golden potato chip topping make it irresistible for holiday leftovers or any cozy family dinner. Make it once and it’ll likely become your go-to casserole long after the holidays are done!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a62978762/turkey-noodle-casserole-recipe/
- https://www.simplejoy.com/turkey-noodle-casserole/
- https://www.youtube.com/watch?v=xgJ5WDzp9aM
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g37387423/turkey-casserole-recipes/
- https://www.campbells.com/recipes/turkey-noodle-casserole/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11691/turkey-tetrazzini/
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