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Homemade Turkey Noodle Casserole with Egg Noodles

Turkey noodle casserole with egg noodles combines tender noodles, cooked turkey, peas, and a creamy mushroom sauce in a 9x13-inch baking dish. A buttery panko topping bakes until golden while the edges bubble and the center reaches 165°F.
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Prep Time 20 minutes
Cook Time 47 minutes
Resting 10 minutes
Total Time 1 hour 17 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 7 tbsp unsalted butter divided (1 tablespoon softened, 2 tablespoons melted)
  • 12 oz wide egg noodles
  • 1 yellow onion medium, finely chopped
  • 8 oz cremini mushrooms sliced
  • 0.25 cup all-purpose flour
  • 2 cup low-sodium chicken broth
  • 1.5 cup whole milk
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp dried thyme
  • 0.25 tsp garlic powder
  • 0.5 cup sour cream
  • 3 cup turkey cooked, chopped or shredded
  • 1 cup frozen peas
For the topping
  • 1 cup panko breadcrumbs

Equipment

  • 1 9x13-inch baking dish
  • 1 6-quart pot
  • 1 12-inch skillet

Method
 

Prepare the casserole
  1. Heat the oven to 375°F and grease a 9x13-inch baking dish with 1 tablespoon softened butter.
  2. Cook the egg noodles in a 6-quart pot of boiling water according to the package directions until al dente, then drain.
  3. Melt 4 tablespoons butter in a 12-inch skillet over medium heat.
  4. Add the onion and mushrooms, and cook for 7 to 9 minutes until softened and the mushroom liquid has evaporated.
  5. Stir in the flour and cook for 1 minute.
  6. Gradually whisk in the broth and milk.
  7. Add the salt, pepper, thyme, and garlic powder and simmer for 4 to 6 minutes, whisking, until thickened.
  8. Remove the skillet from the heat and stir in the sour cream.
  9. Combine the sauce, noodles, turkey, and peas in a large bowl.
  10. Transfer the mixture to the prepared baking dish.
Add the topping and bake
  1. Toss the panko with the remaining 2 tablespoons melted butter.
  2. Scatter the panko evenly over the casserole.
  3. Bake for 30 to 35 minutes until the topping is golden, the edges are bubbling, and the center reaches 165°F.
  4. Rest the casserole for 10 minutes before serving.

Notes

For an evenly crisp topping, scatter the buttered panko across the casserole in an even layer. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a gluten-free version, use gluten-free egg noodles, flour, and panko.