Creamy Turkey Noodle Casserole

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 08/30/23
Creamy Turkey Noodle Casserole

The Spruce / Mateja Kobescak

Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 4 servings

This turkey and noodle casserole recipe is an excellent way to use leftover turkey. Or you might choose to make it with chicken or ham. The casserole comes together with a simple sauce, mushrooms, vegetables, and shredded cheddar cheese.

The easy sauce for this casserole is made with condensed soup, so there's very little prep involved. A dash of curry powder and poultry seasoning add flavor to the sauce. Just cook the noodles, combine the ingredients, and bake.

Use drained canned mushrooms to cut prep time or omit the mushrooms and use cream of celery or cream of chicken soup instead of cream of mushroom.

If you're cutting carbs, this turkey divan is another great choice. 

Ingredients

  • 1 (12-ounce) package frozen peas, thawed under cool running water

  • 2 cups diced cooked turkey, or ham

  • 1 1/2 cups cooked noodles

  • 2 tablespoons butter

  • 1/4 cup chopped onion

  • 8 ounces mushrooms, sliced

  • 1 (10 3/4-ounce) can condensed cream of mushroom soup

  • 1/2 cup milk

  • Kosher salt, to taste

  • 1/4 teaspoon curry powder

  • 1/2 teaspoon poultry seasoning

  • 1 cup shredded cheddar cheese

Steps to Make It

  1. Gather the ingredients.

    Creamy Turkey Noodle Casserole ingredients

    The Spruce / Mateja Kobescak

  2. Heat the oven to 350 F and butter a 2-quart baking dish.

    greased baking dish

    The Spruce / Mateja Kobescak

  3. Combine the thawed peas in a large bowl with the diced cooked turkey and cooked noodles.

    thawed peas in a large bowl with the diced cooked turkey and cooked noodles

    The Spruce / Mateja Kobescak

  4. Melt the 2 tablespoons of butter in a medium saucepan. Add the onion and mushrooms and cook, stirring, until tender.

    butter, mushrooms and onions in a pot

    The Spruce / Mateja Kobescak

  5. Blend in soup, milk, and seasonings. Continue cooking, stirring frequently, until well blended and hot.

    Soup, milk, and seasonings added to pot with the mushroom mixture

    The Spruce / Mateja Kobescak

  6. Pour the soup mixture over the turkey and noodle mixture and blend thoroughly.

    Soup mixture with turkey and noodle mixture in bowl

    The Spruce / Mateja Kobescak

  7. Turn the noodle mixture into the prepared baking dish and top with shredded cheese.

    Turkey Noodle Casserole in baking dish

    The Spruce / Mateja Kobescak

  8. Bake in the preheated oven for about 25 to 30 minutes, until hot and bubbly.

    Baked Turkey Noodle Casserole

    The Spruce / Mateja Kobescak

Tip

  • If you like a crunchy breadcrumb topping on your casseroles, combine 1 cup of soft breadcrumbs with 2 tablespoons of melted butter. Sprinkle over the cheese layer before baking.

Recipe Variation

  • Replace the peas with steamed mixed vegetables or peas and carrots (about 1 1/2 cups).
Nutrition Facts (per serving)
572 Calories
27g Fat
42g Carbs
39g Protein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 572
% Daily Value*
Total Fat 27g 35%
Saturated Fat 13g 64%
Cholesterol 126mg 42%
Sodium 1018mg 44%
Total Carbohydrate 42g 15%
Dietary Fiber 7g 24%
Total Sugars 12g
Protein 39g
Vitamin C 12mg 58%
Calcium 388mg 30%
Iron 4mg 22%
Potassium 731mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)