If you are looking for a great recipe for your leftover turkey from Thanksgiving, this Turkey Noodle Casserole recipe is your answer.
Diced leftover turkey, sautéed vegetables and cooked pasta mixed together in a creamy cheese sauce and baked in a casserole dish for the perfect dinner for two!
It is a terrific recipe that not only uses leftover turkey, but also the extra onions, carrots and celery that you might have on hand as well.
Don’t have any leftover turkey after serving your Crock Pot Turkey & Dressing recipe? No problem! Simply substitute cooked chicken instead. It is a great recipe to use the meat from a store-bought rotisserie chicken.
Turkey Noodle Casserole Recipe
Dried Pasta Noodles
Fresh Ground Black Pepper
Shredded Sharp Cheddar Cheese
Cooked and Diced Turkey
The first step in making this Turkey Noodle Casserole is to preheat the oven to 350°F and spray a small, 8 x 5 inch oval baking dish with non-stick cooking spray.
If you do not have an oval baking dish, you can also use an 8 x 8 inch casserole dish instead. Once the dish has been greased, set it aside.
Cook The Noodles
For this recipe, you can use whatever noodles that you have on hand. Traditionally, noodle casseroles are made with egg noodles.
However, feel free to use Penne, Fusilli, or elbow noodles instead. I prefer to use a noodle that has ridges so that the the casserole filling sticks to the surface better. But the choice is really up to you.
Bring a large pot of salted water to a boil. One boiling, add the noodles and cook until the pasta is cooked to al dente consistency. Because all brands differ, be sure to follow the instructions on the pasta package for the amount of time that the pasta will need to boil.
Once the pasta is done, pour the noodles in a colander to drain. Then immediately run cold water over the pasta so that it stops the cooking process. Set aside while you make the sauce.
To make the cheese sauce, place the butter in a large skillet. Then turn the burner on medium heat and let the butter melt.
Once the butter is melted add the diced onions, carrots, and celery and cook until tender. This should take about 6-7 minutes.
Then add the garlic and cook for one additional minute or until the garlic becomes fragrant.
Now sprinkle the flour over the vegetables and stir. Continue to cook for 1 minute.
Then slowly stir in the milk. Be sure to deglaze the bottom of the skillet by scraping the bottom with a wooden spatula as the milk begins to heat up.
This will help release any flour that may be stuck on the bottom surface. Continue to stir and bring the mixture to a simmer.
Continue to cook, stirring frequently until thickened, about 5 minutes. Then remove the pan from the heat, and stir in 1 1/2 cups of the shredded cheese until melted.
Add the cooked and drained noodles, turkey, and sour cream to the sauce and gently toss to combine. Now give the sauce a taste and add additional seasoning as desired.
Add Additional Seasoning To Taste
I usually end up adding a little more salt, black pepper and a dash of cayenne or red pepper flakes to give the sauce more flavor.
When you are ready, transfer the mixture to the prepared baking dish and spread it out into an even layer. Then use the remaining shredded cheese to sprinkle on top.
Place in the preheated oven and bake until the sides are bubbly and the cheese has melted. Remove the Turkey Noodle Casserole from the oven and let it cool for 5 minutes before serving.
Although adding a garnish to the top surface makes the presentation much better when serving, it also adds another layer of flavor.
I prefer to garnish with diced parsley or diced green onions. However, I have also been known to top the casserole with a little bit of leftover cranberry sauce as well.
Other Leftover Turkey Recipes
And if you find yourself with way too much turkey, don’t forget to make some of my other favorite leftover turkey recipes. However, these recipes are designed to feed a family so you will need to decrease the ingredients if you are only cooking for two.
- Instant Pot Turkey Tetrazzini
- Turkey Chili
- Instant Pot Southwestern Turkey Soup
- Turkey Pot Pie
- Instant Pot Turkey Noodle Casserole
- Slow Cooker Turkey Lentil Chili
Freeze Turkey Leftovers
And don’t forget, you can always freeze any leftover turkey that your aren’t going to use right away. I suggest you dice the turkey and freeze in 1 cup portions.
This way you can pull out the exact amount needed for the next time you want to make Turkey Noodle Casserole or any other leftover recipe!
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- 6 ounces dried pasta noodles
- 3 tablespoons unsalted butter
- 1/2 medium yellow onion, diced
- 1/2 cup diced carrots (from 2 medium)
- 1/2 cup diced celery (from 3 stalks)
- 3/4 teaspoons kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 2 cloves garlic, minced
- 2 Tablespoons all-purpose flour
- 1 1/2 cup milk
- 1/4 teaspoon cayenne pepper
- 2 cups shredded sharp cheddar cheese, divided
- 2 cups cooked, shredded turkey
- 1/2 cup sour cream
- Preheat oven to 350°F and spray a small oval baking dish or a 8x8 casserole dish with non-stick cooking spray, set aside.
- Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, per package instructions. Drain and rinse under cold water.
- In a large skillet, melt the butter over medium heat. Once the butter is melted add the diced onions, carrots, and celery and cook until tender, about 6-7 minutes. Add the garlic and cook for one additional minute or until fragrant.
- Sprinkle the flour into the skillet and stir and cook for 1 minute. Slowly stir in the milk and bring to a simmer. Continue to cook, stirring frequently until thickened, about 5 minutes. Remove from the heat, and stir in 1 1/2 cups of the shredded cheese until melted.
- Add the cooked and drained noodles, turkey, and sour cream to the sauce and gently toss to combine. Add additional seasoning as desired. Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle the top with the remaining 1/2 cup cheese.
- Bake in the preheated oven for 30 minutes, or until the sides are bubbly and the cheese has melted. Remove the casserole from the oven and let cool for 5 minutes before serving.
- Optional: Garnish with diced parsley, green onions, or top with a little cranberry sauce.
Substitute turkey with shredded cooked chicken if desired.
Recipe provided by icookfortwo.com
Nutrition InformationYield 4
Amount Per Serving Calories 861Total Fat 60gSaturated Fat 33gTrans Fat 2gUnsaturated Fat 20gCholesterol 245mgSodium 1113mgCarbohydrates 26gFiber 2gSugar 8gProtein 53g