If you’re staring at leftover turkey and don’t feel like making another sandwich, this easy turkey noodle casserole is the answer. It’s a simple, no-fuss baked dinner that uses pantry staples and turns leftover turkey into a comforting family meal.
This is the kind of recipe that’s been passed around kitchens for decades for a reason. It’s reliable, forgiving, and filling - and it makes enough to feed everyone without a lot of effort.
If you like easy baked dinners, you would also enjoy my Easy No Peek Beef Tips or my Shredded Beef Crock Pot Recipes for other cozy, make-ahead meals that use simple ingredients.
Why I Love This Recipe
This turkey noodle casserole is a great way to use leftover turkey without it tasting like leftovers.
It uses basic pantry and freezer ingredients, which makes it budget-friendly and easy to throw together.
It’s a flexible casserole that works with chicken if turkey isn’t available.
The creamy texture and melted cheese make it a comforting, crowd-pleasing dinner.
Leftovers reheat well, making it perfect for meal prep or next-day lunches.
Ingredients
Cooked turkey, cubed - leftover roast turkey works best, but rotisserie chicken can be used if you do not have turkey.
Uncooked elbow macaroni - egg noodles also work well and give a more traditional casserole texture.
Cream of mushroom soup - canned soup keeps this recipe simple; cream of chicken can be substituted.
Chicken broth - adds moisture and helps the pasta cook evenly.
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Frozen peas and carrots - no need to thaw; they add color and texture without extra prep.
Onion, finely diced - fresh onion adds flavor, or dried minced onion can be used for convenience.
Shredded cheddar cheese - sharp cheddar adds the most flavor, but Colby Jack or a blend works too.
Salt and pepper - season lightly since soups already contain salt.
Instructions
Step 1
Preheat the oven to 350F. Spray a 9 x 11 or similar-sized casserole dish with nonstick cooking spray.
Step 2
In a large mixing bowl, combine the uncooked macaroni, cooked turkey, cream of mushroom soup, chicken broth, frozen peas and carrots, diced onion, salt, and pepper. Keep the shredded cheese separate for now.
Step 3
Stir everything together until evenly combined. Make sure the pasta is well coated with liquid so it cooks properly.
Step 4
Pour the mixture into the prepared casserole dish and spread it out evenly.
Step 5
Spread the shredded cheese over the top. Cover tightly with foil and bake for 30 minutes.
Step 6
Remove the foil and continue baking for an additional 15 to 20 minutes, or until the pasta is tender and the casserole is bubbly.
Step 7
Let the casserole rest for 5 to 10 minutes before serving so it sets up slightly.
Tips and Variations
For a creamier casserole, stir in an extra ¼ cup of chicken broth before baking.
Swap cream of mushroom soup for cream of chicken if preferred.
Add a breadcrumb topping by sprinkling buttered breadcrumbs or crushed crackers on top before the uncovered baking step.
For extra flavor, mix in a pinch of poultry seasoning or garlic powder.
If your turkey is very dry, add an extra splash of broth to prevent the casserole from drying out.
Storage and Make-Ahead Instructions
Store leftover turkey noodle casserole in an airtight container in the refrigerator for up to 3 days.
To reheat, cover and warm in the oven at 325F until heated through, or microwave individual portions.
To make ahead, assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add an extra 10 minutes to the covered baking time if baking straight from the fridge.
FAQs
Can I use chicken instead of turkey?
Yes. Rotisserie chicken or leftover baked chicken works perfectly in this casserole.
Do I need to cook the pasta first?
No. The pasta cooks in the casserole using the broth and soup, which saves time and dishes.
Can I freeze turkey noodle casserole?
Yes, but the texture is best when frozen before baking. Assemble the casserole, cover tightly, and freeze for up to 2 months. Thaw overnight before baking.
What size dish should I use?
A 9 x 11 or similar-sized baking dish works well. A 9 x 13 can also be used, but the casserole may be slightly thinner.
More Delicious Main Dishes
Turkey Noodle Casserole
Ingredients
- 2 cups cooked turkey cubed
- 2 cups uncooked elbow macaroni
- 2 cans 10.5 oz each cream of mushroom soup
- 1 ½ cups chicken broth
- 1 ½ cups frozen peas and carrots
- ½ medium onion finely diced
- 8 oz shredded cheddar cheese about 2 cups
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350F. Spray a 9 x 11 or similar-sized casserole dish with nonstick cooking spray.
- In a large mixing bowl, combine the uncooked macaroni, cooked turkey, cream of mushroom soup, chicken broth, frozen peas and carrots, diced onion, shredded cheese, salt, and pepper.
- Stir everything together until evenly combined. Make sure the pasta is well coated with liquid so it cooks properly.
- Pour the mixture into the prepared casserole dish and spread it out evenly.
- Cover tightly with foil and bake for 30 minutes.
- Remove the foil and continue baking for an additional 15 to 20 minutes, or until the pasta is tender and the casserole is bubbly.
- Let the casserole rest for 5 to 10 minutes before serving so it sets up slightly.
Notes
Nutrition (estimate)
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