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Turkey Noodle Casserole

This easy Turkey Noodle Casserole is the perfect and most delicious solution for your leftover holiday turkey! It’s tossed together with fresh sautéed mushrooms, tender pasta, and cream of mushroom soup creating a super creamy and comforting dish that is both filling and loaded with flavor!

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 8
Calories: 381 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 12 ounces pasta such as penne
  • ¼ cup butter unsalted
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 8 ounces mushrooms sliced
  • 21 ounces condensed cream of mushroom soup (2 10.5 ounce cans)
  • 1 cup milk
  • salt and pepper to taste
  • 3 cups cooked turkey cut in cubes or shredded
Topping
  • ¼ cup breadcrumbs
  • 2 tablespoons butter melted

Instructions

    Cup of Yum
  1. Preheat the oven to 375°F.
  2. Cook the penne al-dente according to package instructions. Drain and set aside.
  3. Meanwhile In a large skillet, melt the butter over medium-high heat. Add the onion and cook for 3 to 5 minutes or until the onion softens. Add the garlic and cook for another 30 seconds until aromatic.
  4. Add the mushrooms to the skillet and cook for about 5 minutes until they start to brown and cook down.
  5. In a large bowl combine the cream of mushroom soup, milk, salt, pepper. Add the cooked pasta and turkey and stir to combine.
  6. In a small bowl mix the breadcrumbs with butter together.
  7. Transfer the turkey mixture to a 9x13-inch casserole dish and top with breadcrumb mixture.
  8. Transfer the casserole dish to the oven and bake for 30 minutes until hot and bubbly.

Notes

  • The casserole will stick if you don’t grease your pan well. Possibly even burn on the bottom. So don’t forget!
  • And use a lot of it! Think salty like the sea. You want the pasta to absorb some of the salt as it cooks or it will be bland.
  • If your casserole starts to brown too much before it’s done, lay a piece of foil over the top to keep it from burning. 
  • Leftover turkey noodle casserole will keep in an airtight container in the
  • or in the
  • ! To reheat the leftovers, just put them in the microwave for about 4 minutes on medium power or in the oven at 350°F (177°C) for about 12 minutes.
  • If frozen, the best option is to reheat it in the oven for 20 to 25 minutes while still frozen. This may take longer depending on how much you reheat and your oven.
  • Grease the pan well. The casserole will stick if you don’t grease your pan well. Possibly even burn on the bottom. So don’t forget!
  • Salt your pasta water. And use a lot of it! Think salty like the sea. You want the pasta to absorb some of the salt as it cooks or it will be bland.
  • Cover with foil. If your casserole starts to brown too much before it’s done, lay a piece of foil over the top to keep it from burning. 
  • Leftover turkey noodle casserole will keep in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months! To reheat the leftovers, just put them in the microwave for about 4 minutes on medium power or in the oven at 350°F (177°C) for about 12 minutes.
  • If frozen, the best option is to reheat it in the oven for 20 to 25 minutes while still frozen. This may take longer depending on how much you reheat and your oven.

Nutrition Information

Serving 1serving Calories 381kcal (19%) Carbohydrates 43g (14%) Protein 24g (48%) Fat 13g (20%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.4g Cholesterol 64mg (21%) Sodium 634mg (26%) Potassium 484mg (14%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 311IU (6%) Vitamin C 2mg (2%) Calcium 69mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 381

% Daily Value*

Serving 1serving
Calories 381kcal 19%
Carbohydrates 43g 14%
Protein 24g 48%
Fat 13g 20%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.4g 20%
Cholesterol 64mg 21%
Sodium 634mg 26%
Potassium 484mg 10%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 311IU 6%
Vitamin C 2mg 2%
Calcium 69mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.