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The Best Leftover Turkey Casserole Recipe (Easy & Delicious)

The Best Leftover Turkey Casserole

A creamy turkey-and-noodle casserole that turns fully cooked holiday leftovers into a warm, family-friendly dinner. It makes about 6 servings and comes together with simple pantry and refrigerator ingredients.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Casserole
  • 3 cups Cooked turkey, chopped or shredded
  • 3 cups Cooked medium-width egg noodles
  • 1 10.5-ounce can Condensed cream of chicken soup
  • 1/2 cup Sour cream
  • 1/2 cup Milk or chicken broth
  • 1 cup Frozen peas and carrots, thawed
  • 1/2 cup Finely chopped onion
  • 1 cup Shredded cheddar cheese, divided
Topping
  • 1/2 cup Plain breadcrumbs or panko
  • 2 tablespoons Butter, melted
Seasonings
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
Garnish
  • 2 tablespoons Chopped parsley, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F and grease a 9-by-13-inch baking dish.
  2. Cook the egg noodles according to the package directions until just tender. Drain them well so excess water does not thin the casserole sauce.
  3. In a large bowl, stir together the condensed cream of chicken soup, sour cream, milk or chicken broth, garlic powder, kosher salt, and black pepper.
  4. Add the cooked turkey, noodles, thawed peas and carrots, chopped onion, and 1/2 cup of the cheddar cheese. Stir gently until the ingredients are evenly coated.
  5. Transfer the mixture to the prepared baking dish and spread it into an even layer.
  6. Combine the breadcrumbs with the melted butter. Sprinkle the mixture over the casserole, then scatter the remaining 1/2 cup cheddar over the top.
  7. Bake the casserole uncovered for 25 to 30 minutes, until the center reaches at least 165°F, the edges are bubbling, and the topping is lightly browned.
  8. Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley if desired.

Notes

Use fully cooked white or dark turkey. If the turkey is heavily seasoned or served with gravy, reduce the added salt and use broth cautiously. Slightly undercook the noodles so they stay pleasantly tender after baking. For leftovers, add a splash of milk or chicken broth before reheating because the noodles and turkey absorb sauce as the casserole sits.