Turkey Noodle Casserole is a warm and comforting dish that brings together tender turkey, soft noodles, and a creamy sauce all baked to bubbly perfection. It’s the kind of meal that feels like a big hug on a plate, with pieces of turkey and noodles mingled with veggies and cheesy goodness.
I love making this casserole when I have leftover turkey because it turns simple ingredients into something hearty and satisfying. It’s a great way to use up bits of turkey without any waste, and the creamy sauce makes everything extra cozy. Plus, it’s easy to throw together when time is tight but you still want something homemade and comforting.
My favorite way to enjoy turkey noodle casserole is fresh out of the oven with a side of steamed green beans or a crisp salad. It’s a family favorite that’s perfect for chilly evenings when you want something filling but not too complicated. Whenever I serve it, everyone always asks for seconds — that makes me feel like I’ve done something right!
Key Ingredients & Substitutions
- Turkey
- Leftover turkey works perfectly here, saving time and adding great flavor. You can also use cooked chicken if turkey isn’t available.
- Egg noodles
- These give the casserole its soft, tender texture. If you don’t have egg noodles, try wide pasta like rotini or penne.
- Cheese
- Cheddar adds a rich, creamy taste. You can swap in Monterey Jack or mozzarella for a milder flavor.
- Vegetables
- Carrots and peas add sweetness and color. Feel free to toss in green beans or corn if you prefer.
- Milk and broth
- These make the creamy sauce. Use whole milk for richness or a dairy-free milk and vegetable broth for a lighter option.
How Do I Make a Smooth, Thick Cheese Sauce Without Lumps?
Making the sauce starts with a roux—a mix of melted butter and flour cooked together. This thickens the sauce and prevents lumps.
- Heat butter until melted but not browned.
- Whisk in flour and cook for 1-2 minutes, stirring constantly.
- Slowly add milk and broth while whisking, so the sauce stays smooth.
- Keep stirring over medium heat until it thickens — about 5–7 minutes.
- Lower heat, add cheese, and stir until melted gently.
Patience is key! Adding liquids slowly and constant whisking help keep the sauce creamy and lump-free.
Equipment You’ll Need
- Large pot – perfect for boiling the egg noodles without crowding them.
- Whisk – helps you blend the flour and milk smoothly for a lump-free sauce.
- Large saucepan – ideal for making the cheese sauce and mixing all ingredients together.
- Casserole dish (9×13-inch) – roomy enough to bake the casserole evenly without spills.
- Wooden spoon or silicone spatula – great for stirring gently and scraping the sides of the pan.
Flavor Variations & Add-Ins
- Swap turkey for cooked chicken breast when you want a milder flavor that kids will love.
- Add sautéed mushrooms for an earthy touch that pairs well with the creamy sauce.
- Mix in shredded mozzarella or Swiss cheese for a gooier, meltier casserole top.
- Stir in chopped spinach or kale for extra nutrients and a pop of green without changing the flavor much.
How to Make Turkey Noodle Casserole
Ingredients You’ll Need:
- 3 cups cooked turkey, diced or shredded
- 8 oz egg noodles
- 1 cup carrots, sliced
- 1 cup frozen peas
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme or poultry seasoning
- 1/4 cup fresh parsley, chopped (optional for garnish)
Time Needed
This dish will take about 15 minutes to prepare, including boiling the noodles and making the cheese sauce. Then you’ll bake the casserole for 25 to 30 minutes until bubbly and golden, so plan for around 45 minutes total from start to table.
Step-by-Step Instructions:
1. Prepare the Oven and Noodles
Preheat your oven to 350°F (175°C). Butter a large casserole dish or spray it lightly with non-stick cooking spray. Cook the egg noodles according to the package directions until just tender. Drain them and set aside.
2. Make the Cheese Sauce
In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes, until the mixture forms a smooth paste and begins to bubble. Slowly whisk in the milk and chicken broth, stirring constantly to avoid lumps. Keep cooking until the sauce thickens, about 5 to 7 minutes. Turn the heat to low and stir in the cheddar cheese until melted and smooth. Add salt, pepper, garlic powder, onion powder, and thyme or poultry seasoning, mixing well.
3. Combine and Bake
Stir the cooked turkey, sliced carrots, frozen peas, and drained noodles into the cheese sauce gently until everything is well combined. Pour this mixture evenly into the prepared casserole dish. Bake uncovered for 25 to 30 minutes, or until the casserole is hot and bubbly with a light golden top. Let it cool a few minutes before serving, and sprinkle with fresh parsley if you like.
Can I Use Frozen Turkey for This Casserole?
Yes! Just be sure to thaw it completely in the refrigerator overnight and pat it dry before adding it to the casserole to avoid extra moisture.
Can I Make Turkey Noodle Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake it as directed, adding a few extra minutes if needed.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Can I Substitute Other Vegetables?
Yes! Feel free to swap the carrots and peas with green beans, corn, or even broccoli florets to suit your taste.