Easy Turkey Noodle Casserole
Cozy, creamy noodles tossed with tender turkey, veggies, and melty cheddar. Perfect for weeknights or putting leftover holiday turkey to work.
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Servings:
Ingredients
Main Ingredients
- 12 oz wide egg noodles uncooked
- 2.5 cup chopped cooked turkey leftover roasted turkey works great
- 1 tbsp olive oil for sautéing
- 2 tbsp unsalted butter for sauce
- 0.75 cup yellow onion, diced
- 2 tsp minced garlic about 2 cloves
- 3 tbsp all-purpose flour
- 1.75 cup low-sodium chicken broth
- 1 cup whole milk
- 0.5 cup sour cream room temperature if possible
- 1 tsp Dijon mustard
- 0.5 tsp dried thyme
- 0.75 tsp kosher salt to taste
- 0.5 tsp ground black pepper
- 1 cup frozen peas and carrots no need to thaw
- 1.5 cup shredded sharp cheddar cheese divided
- 0.75 cup panko breadcrumbs
- 1.5 tbsp unsalted butter, melted for topping
- 2 tbsp grated Parmesan cheese
- 0.25 tsp smoked paprika optional
- 2 tbsp chopped fresh parsley for garnish
Instructions
Preparation Steps
- Heat oven to 375°F. Lightly grease a 9x13-inch baking dish.
- Boil noodles in salted water until just shy of al dente, 1–2 minutes less than package. Drain well.
- Warm olive oil and 2 tbsp butter in a large skillet over medium heat. Soften onion for 3–4 minutes.
- Stir in garlic for 30 seconds. Sprinkle in flour and cook, stirring, for 1 minute.
- Whisk in chicken broth, then milk. Simmer, whisking, until thickened and smooth, 3–5 minutes.
- Season with Dijon, thyme, salt, and pepper. Remove from heat and fold in sour cream and half the cheddar.
- Combine sauce with turkey, peas and carrots, and drained noodles. Spread mixture into the baking dish.
- Toss panko with melted butter, Parmesan, and paprika. Sprinkle over casserole. Top with remaining cheddar.
- Bake until bubbling and golden, 18–22 minutes. Rest 10 minutes, then finish with parsley and serve.
Notes
Variation: Swap peas and carrots for chopped broccoli or sautéed mushrooms. For a richer sauce, replace 1/2 cup broth with leftover turkey gravy. Make-ahead: Assemble, cover, and refrigerate up to 24 hours; bake covered for 10 minutes, then uncover and finish until crisp. Freezer-friendly: Wrap tightly and freeze up to 2 months; thaw overnight before baking.
This recipe is an original creation inspired by classic Easy Turkey Noodle Casserole flavors. All ingredient ratios and instructions are independently developed.