Turkey Noodle Casserole

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Turkey noodle casserole is a tasty way to use up leftover turkey. This cozy dish combines tender egg noodles, veggies, and creamy sauce with chunks of turkey. You can whip up this comforting casserole in just 10 minutes of prep time, then let it bake for an hour while you relax.

The recipe makes enough to serve 6-8 people, so it’s great for feeding a crowd. With ingredients like cheese, milk, and sour cream, it’s rich and satisfying. You can even add a dash of hot sauce if you like some extra kick. This casserole is sure to become a family favorite!

Exact Ingredients List

Here’s what you’ll need to make this tasty turkey noodle casserole:

• Cooking spray
• 12 oz dried egg noodles
• 6 tbsp unsalted butter
• 1 medium yellow onion, diced
• 1 cup diced carrots (about 2 medium)
• 1 cup diced celery (about 3 stalks)
• 1 1/2 tsp kosher salt, plus extra to taste
• 1/4 tsp black pepper, plus extra to taste
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour

You’ll also need:

• 3 cups whole or 2% milk
• 1/4 to 1/2 tsp cayenne pepper
• 4 cups shredded sharp cheddar cheese, divided
• 4 cups cooked, shredded turkey
• 1 cup sour cream

Don’t forget the optional hot sauce for serving! Frank’s RedHot works great.

Make sure you have a 9×13-inch baking dish and cooking spray on hand. The recipe serves 6-8 people and takes about 10 minutes to prep and an hour to cook.

Instructions

Preheat your oven to 350°F and get ready for some delicious turkey noodle casserole! Grab a 9×13-inch baking dish and give it a quick spritz of cooking spray.

Start by boiling some salted water in a large pot. Toss in those egg noodles and cook them until they’re just right, about 6 minutes. Drain and rinse them with cold water, then set aside.

Now for the yummy part! Melt the butter in your pot over medium-high heat. Add the diced onions, carrots, and celery. Sprinkle in some salt and pepper, and let everything cook until the veggies are nice and soft, about 8-10 minutes.

Time to add some flavor! Toss in the minced garlic and a pinch of cayenne pepper. Let it cook for another minute, filling your kitchen with amazing smells.

Sprinkle in the flour and stir it around for a minute. Slowly pour in the milk, stirring as you go. Let it simmer and thicken up for about 6 minutes.

Take the pot off the heat and add 3 cups of that yummy cheddar cheese. Stir until it’s all melty and gooey. Now mix in your cooked noodles, turkey, and sour cream.

Pour everything into your baking dish and spread it out evenly. Top it off with the rest of the cheese. Pop it in the oven for about 30 minutes until it’s hot and bubbly.

Let it cool for 5 minutes before digging in. Add some hot sauce if you like it spicy!

Possible Substitutes List & Recipe Variations

You can easily change up this turkey noodle casserole to suit your tastes or use what you have on hand. Try these swaps:

• Pasta: Use any shape you like – penne, rotini, or shells work great.
• Meat: Swap turkey for chicken, ham, or even tuna.
• Veggies: Add frozen peas, corn, or broccoli for more color and nutrition.

Here’s a quick guide to some easy substitutions:

Ingredient	Substitute
Egg noodles	Any pasta shape
Turkey	Chicken, ham, tuna
Cheddar cheese	Mozzarella, Swiss, or a blend
Sour cream	Greek yogurt
Whole milk	2% milk or half-and-half

Want to make it gluten-free? Use gluten-free pasta and swap the flour for cornstarch. For a lighter version, try low-fat cheese and milk.

Spice it up by adding a dash of paprika or Italian seasoning. You can also top it with crushed potato chips or breadcrumbs for extra crunch.

Tips, Tricks & Storing

Make your turkey noodle casserole even better with these tips:

Use leftover Thanksgiving turkey for extra flavor. You can also try rotisserie chicken if turkey isn’t available.

Don’t overcook the noodles. Keep them al dente so they don’t get mushy in the casserole.

Add some crunch by topping with crushed potato chips or breadcrumbs before baking.

To store, let the casserole cool completely. Cover tightly with foil or transfer to an airtight container. It will keep in the fridge for 3-4 days.

You can freeze this casserole too! Wrap it well and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

To reheat, bake at 350°F for about 20-30 minutes until hot throughout. Add a splash of milk if it seems dry.

Try mixing up the veggies – peas, corn, or green beans work great in this dish.

For extra creaminess, stir in some cream cheese along with the sour cream.