This noodle casserole has packed with tender veggies, turkey, and pasta baked in a simple homey sauce. It’s all baked under buttery bread crumbs. This is the perfect recipe to incorporate leftovers so nothing goes to waste!
How to Make Turkey Noodle Casserole
Make Ahead
Assemble turkey noodle casserole up to 1 day ahead, but leave off the topping and refrigerate overnight. Turkey: Use leftover turkey or use rotisserie chicken. Leftover ham is another great variation in this recipe. Vegetables: This turkey noodle casserole is so versatile. Use either frozen mixed vegetables or veggies from your crisper drawer (see recipe notes for fresh vegetables). Pasta: Any medium shape can be used in this recipe. Try penne, rotini, or egg noodles, and be sure to cook it al dente (firm) so it doesn’t overcook in the oven. Sauce: The sauce below is a very simple cream sauce, almost reminiscent of chicken pot pie sauce. You can swap it out for cream of mushroom, chicken, or celery soup or a jar of Alfredo sauce. Be sure to add the poultry seasoning; it adds great flavor. Sauce If you’ve got leftover gravy or cheese sauce, they can be used in this recipe (you’ll need about 4 cups of sauce) instead of making a from-scratch sauce. If you don’t have 4 cups of sauce, use what you have and add either a jar of alfredo sauce or a can of condensed mushroom or chicken soup. Vegetables Add leftover vegetables from last night’s dinner or even leftover green bean casserole (sauce and all)! Remove the casserole from the fridge for at least 30 minutes before baking and sprinkle with the topping. Add an extra 5-7 minutes of baking time.
Storing Leftovers
This casserole tastes even better the next day when all the flavors have blended even more! Store leftover turkey noodle casserole covered in the refrigerator for up to 4 days. Reheat in the oven or in the microwave.
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