Go Back
–+ servings
Thanksgiving Turkey Noodle Casserole

Cozy Thanksgiving Turkey Noodle Casserole for Easy Comfort

This Thanksgiving Turkey Noodle Casserole transforms leftovers into a delightful dish that's perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 cups Cooked Shredded Turkey Any leftover turkey from your holiday feast works perfectly.
  • 12 ounces Egg Noodles Substitute with any pasta shape you prefer.
  • 1 can Cream of Mushroom Soup Can also use cream of chicken or homemade white sauce.
  • 1 cup Sour Cream Non-dairy versions can be applied for a dairy-free twist.
  • 1 cup Milk Feel free to swap for a non-dairy option.
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Salt Adjust to taste.
  • 1/2 teaspoon Black Pepper Adjust to taste.
  • 1.5 cups Frozen Peas and Carrots Swap in fresh veggies for more crunch.
  • 2 cups Shredded Cheddar Cheese Freshly shredded cheese melts better than pre-packaged.
  • 1/2 cup Breadcrumbs or Crushed Crackers Optional for added crunch; gluten-free alternatives can be used.
  • 1 tablespoon Chopped Fresh Parsley Optional for garnish.

Equipment

  • Oven
  • 9x13-inch Baking Dish
  • Large Pot
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 6-8 minutes. Drain well.
  3. In a large mixing bowl, combine the cream of mushroom soup, sour cream, and milk. Whisk in garlic powder, onion powder, salt, and black pepper.
  4. Add the drained egg noodles to the cream mixture. Fold in the cooked shredded turkey and frozen peas and carrots, then mix in one cup of shredded cheddar cheese.
  5. Spread the noodle mixture evenly into the greased baking dish. Top with the remaining shredded cheddar cheese and sprinkle with breadcrumbs if using.
  6. Bake uncovered for 25-30 minutes until bubbly and golden brown.
  7. Let the casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 5IUVitamin C: 15mgCalcium: 15mgIron: 10mg

Notes

For the best results, ensure milk and sour cream are at room temperature. You can substitute proteins and freeze the casserole without cheese and breadcrumbs for later use.

Tried this recipe?

Let us know how it was!