Servings
Font
Back
0 from 60 votes

Turkey Noodle Casserole

The best way to use up leftover turkey and veggies from the holidays is with this Turkey Noodle Casserole!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 6
Calories: 519 kcal
Course: Dinner
Cuisine: American

Ingredients

Creamy Sauce (see notes for shortcut)
  • ⅓ cup butter
  • 1 small onion diced
  • 2 cloves garlic minced
  • ⅓ cup all-purpose flour
  • ¾ teaspoon poultry seasoning
  • ½ teaspoon dried thyme leaves
  • 3 cups chicken broth
  • 1 ½ cups light cream or half and half
  • 1 ½ teaspoons dried parsley or 1 tablespoon fresh
  • ½ teaspoon kosher salt or more to taste
  • ¼ teaspoon black pepper
Casserole
  • 3 cup frozen mixed vegetables thawed, see notes for fresh vegetables
  • 2 cups cooked chopped turkey or chicken
  • 12 ounces medium pasta such as rotini or penne
Topping
  • ¼ cup melted butter
  • ½ cup seasoned bread crumbs

Instructions

    Cup of Yum
  1. Preheat the oven to 375°F. Grease a 9x13 or 3-quart casserole dish and set aside.
  2. In a medium saucepan over medium heat, melt butter. Add diced onion, minced garlic, and seasonings and cook until softened, about 4-5 minutes.
  3. Add flour and cook for 1 minute.
  4. Slowly stir in chicken broth and cream or evaporated milk until the mixture is smooth. The mixture will be very thick at first.
  5. Bring the sauce to a boil while stirring over medium heat. Let boil for 1 minute, then remove from heat and stir in salt, pepper, and parsley.
  6. Meanwhile, bring a large pot of salted water to a boil. Cook pasta 1 minute less than directed on the package. Drain well.
  7. Combine cooked pasta, thawed vegetables, cubed turkey or chicken, and sauce in the prepared casserole dish.
  8. In a separate bowl, mix together melted butter and seasoned breadcrumbs, then sprinkle over the casserole.
  9. Bake for 25-30 minutes, or until bubbly and the topping is browned.

Notes

  • Sauce: To make a shortcut sauce, replace the sauce with a jar of alfredo sauce and add in the seasonings. Cream can be substituted for evaporated milk. 
  • Cheese: 1 ½ cups of shredded cheese like cheddar can be added to the sauce.
  • To use fresh vegetables: Fresh vegetables can be used in place of frozen mixed vegetables. I would suggest 3 chopped carrots, 2 ribs of celery, and 1 cup of corn (although any combination will work). Add the fresh vegetables to the boiling pasta water for the last 4 minutes in step 7 or steam the vegetables until tender.
  • Store leftover casserole covered in the fridge for up to 4 days. Reheat in the oven or in the microwave until heated through. 

Nutrition Information

Calories 519 (26%) Carbohydrates 61g (20%) Protein 21g (42%) Fat 22g (34%) Saturated Fat 12g (60%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 80mg (27%) Sodium 925mg (39%) Potassium 580mg (17%) Fiber 4g (16%) Sugar 10g (20%) Vitamin A 4018IU (80%) Vitamin C 6mg (7%) Calcium 199mg (20%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 519

% Daily Value*

Calories 519 26%
Carbohydrates 61g 20%
Protein 21g 42%
Fat 22g 34%
Saturated Fat 12g 60%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 80mg 27%
Sodium 925mg 39%
Potassium 580mg 12%
Fiber 4g 16%
Sugar 10g 20%
Vitamin A 4018IU 80%
Vitamin C 6mg 7%
Calcium 199mg 20%
Iron 2mg 11%

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