Easy Creamy Turkey Noodle Casserole
There is something especially satisfying about turning leftover turkey into a completely different dinner the next day. After a big turkey dinner, I usually want something easy, warm and comforting—and this creamy turkey noodle casserole is exactly that.
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Tender wide egg noodles, chunks of cooked turkey, peas and carrots are tucked into a homemade creamy herb sauce, then finished with a buttery Parmesan panko topping that gets wonderfully golden in the oven. It is simple enough for a weeknight but especially handy after Thanksgiving or Christmas when there always seems to be turkey waiting in the fridge.
Why You’ll Love This Turkey Noodle Casserole
- Perfect for leftover turkey after Thanksgiving, Christmas or Sunday dinner.
- Easy homemade cream sauce with no canned soup required.
- Family-friendly comfort food with noodles, turkey and vegetables in every serving.
- Golden crispy topping made with panko and Parmesan.
- Ready in about 45 minutes, making it an easy leftover turkey dinner.
These simple ingredients come together to make an easy creamy turkey noodle casserole packed with comforting flavour. Tender cooked turkey, wide egg noodles, peas, carrots, onion and garlic are combined with a homemade creamy sauce, then topped with shredded cheese, Parmesan and crispy breadcrumbs for a cozy leftover turkey dinner that is perfect after Thanksgiving or Christmas.
Tips and Tricks
- Don’t overcook the egg noodles. I cook the wide egg noodles about 2 minutes less than the package directions. They keep cooking in the oven, and this helps prevent a soft, mushy turkey noodle casserole.
- Use leftover roasted turkey if you have it. A mix of light and dark meat gives this creamy turkey casserole a little more flavour, but turkey breast works perfectly too.
- Cut the turkey into bite-sized pieces. I like some pieces slightly larger than others. It makes the casserole feel more homemade and you actually get a good piece of turkey in each serving.
- Keep an eye on the cream sauce. It should be thick enough to coat a spoon but still look a little loose before you add the noodles. The egg noodles absorb quite a bit of sauce while baking.
- Add a splash of broth if needed. If your turkey noodle mixture looks too thick before it goes into the baking dish, stir in a little extra chicken or turkey broth. Just a few tablespoons can make a difference.
- Frozen peas are easy. I add them straight from the freezer. No need to thaw them first.
- Dice fresh carrots fairly small. Large pieces can stay a little firm after baking. Small cubes cook more evenly and mix nicely with the peas and noodles.
- Don’t skip the Parmesan panko topping. The creamy filling is quite soft, so that buttery, crispy breadcrumb topping gives this easy turkey noodle casserole some much-needed texture.
- Let it rest before serving. Five minutes is usually enough. The creamy sauce thickens slightly and the casserole is much easier to spoon onto plates.
- Watch the topping near the end. If you want it extra golden, broil the casserole for a minute or two, but stay nearby. Panko can go from golden to too dark surprisingly quickly.
Variations
Use chicken instead of turkey. Cooked rotisserie chicken works really well in this easy creamy noodle casseroleand makes it a handy year-round dinner, not just a leftover Thanksgiving turkey recipe.
Add mushrooms. Sauté sliced mushrooms with the onion before making the sauce. They add a deeper savoury flavour that goes especially well with turkey and egg noodles.
Swap the vegetables. Broccoli, green beans, corn or mixed frozen vegetables can all replace the peas and carrots. I usually use whatever needs using up.
Make it extra creamy. Stir about 4 ounces of softened cream cheese into the warm sauce. It gives the turkey noodle casserole a richer, slightly thicker filling.
Change the cheese. Monterey Jack, mozzarella, cheddar or a combination all work. Cheddar gives the casserole a stronger flavour, while mozzarella keeps it milder and extra creamy.
Add leftover stuffing. Sprinkle a little crumbled cooked stuffing over the top instead of some of the breadcrumbs. This is especially good when making the casserole with Thanksgiving turkey leftovers.
Use leftover gravy. Replace part of the broth with turkey gravy for an even richer leftover turkey casserole. I would start with about 1/2 cup and then reduce the broth by the same amount.
Add more herbs. Fresh thyme, parsley or a little chopped rosemary can give the creamy turkey filling more of a holiday flavour. Go easy with rosemary though. A little goes a long way.
Make it without peas. If peas are not a favourite, simply leave them out and add extra carrots, broccoli or green beans instead.
Make it a little lighter. Use whole milk instead of half-and-half and reduce the cheese slightly. The sauce will still be creamy, just not quite as rich.
Storage Tips
Refrigerate leftovers promptly. Let the turkey noodle casserole cool slightly, then cover it well or transfer leftovers to an airtight container. Store in the refrigerator for up to 3 to 4 days.
The noodles will continue to absorb sauce. This is normal. The casserole may look thicker the next day, so I like to add a small splash of milk or broth before reheating.
Reheat individual portions carefully. Microwave until hot, stirring or turning the portion partway through if needed. Adding a spoonful of broth helps bring back that creamy texture.
Reheat a larger portion in the oven. Cover the casserole with foil and warm at 350°F (175°C) until heated through. Remove the foil for the last few minutes if you want the breadcrumb topping to crisp up again.
Keep the crispy topping in mind. The panko topping will soften somewhat in the refrigerator. A few minutes uncovered in the oven helps restore some of that crunch.
Freeze if needed. This creamy turkey noodle casserole can be frozen, although egg noodles will be a little softer after thawing. Freeze in an airtight, freezer-safe container for up to 2 months.
For best freezer results, slightly undercook the noodles. If I know I am freezing the casserole, I leave the egg noodles a little firmer than usual. They hold up better when reheated.
Thaw overnight in the refrigerator. Reheat covered at 350°F until hot throughout, adding a little milk or broth if the casserole looks dry.
Avoid repeated reheating. Reheat only the amount you plan to eat. The creamy sauce and egg noodles keep their texture much better that way.
Turkey Noodle Casserole
Equipment
- 9 x 13-inch baking dish
- Large pot for cooking the egg noodles
- Large skillet or saucepan for the creamy turkey sauce
- Colander for draining the noodles
- Whisk
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Cutting board
- Chef’s knife
- Small mixing bowl for the Parmesan panko topping
Ingredients
Turkey Noodle Casserole
- 10 oz wide egg noodles 280 g
- 3 cups cooked turkey cut or torn into bite-sized pieces
- 1 cup frozen peas
- 1 cup diced carrots
- 3 tablespoons butter
- 1 yellow onion small sized and finely diced
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup half-and-half or whole milk
- 1/2 cup sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon freshly ground black pepper
- 1 cup shredded mozzarella or Monterey Jack cheese
- 2 tablespoons chopped fresh parsley
Crispy Parmesan Topping
- ¾ cup panko breadcrumbs
- â…“ cup Parmesan cheese finely grated
- t tablespoon butter, melted
- 1 tablespoon chopped fresh parsley
Instructions
How to Make Turkey Noodle Casserole
Preheat the oven
- Preheat the oven to 375°F (190°C). Lightly grease a 9 × 13-inch casserole dish.
Cook the egg noodles
- Bring a large pot of salted water to a boil. Cook the wide egg noodles about 2 minutes less than the package directions.
Drain well.
- Don't fully cook the noodles at this stage. They will continue cooking in the creamy sauce while the turkey casserole bakes.
Cook the onion and garlic
- Melt 3 tablespoons of butter in a large skillet over medium heat.
- Add the diced onion and cook for about 3–4 minutes, until softened. Stir in the garlic and cook for another 30 seconds.
Make the homemade creamy sauce
- Sprinkle the flour over the butter and onions. Stir continuously for about 1 minute.
- Gradually whisk in the chicken or turkey broth until smooth. Pour in the half-and-half and continue cooking for 3–5 minutes, stirring frequently, until the sauce begins to thicken.
Add the seasonings and cheese
- Reduce the heat to low.
- Stir in the sour cream, Dijon mustard, thyme, sage, onion powder, salt and pepper.
- Add the shredded mozzarella or Monterey Jack and stir until the cheese has melted into the sauce.
Add the turkey and vegetables
- Stir the cooked turkey, peas, carrots and parsley into the creamy sauce.
- Add the drained egg noodles and gently fold everything together until the noodles and turkey are evenly coated.
Assemble the casserole
- Transfer the creamy turkey noodle mixture to the prepared casserole dish and spread it into an even layer.
Make the Parmesan breadcrumb topping
- In a small bowl, combine the panko breadcrumbs, Parmesan cheese, melted butter and parsley.
- Sprinkle the buttery breadcrumb mixture evenly over the top of the casserole.
Bake
- Bake the turkey noodle casserole uncovered for 20–25 minutes, or until the sauce is bubbling around the edges and the panko topping is crisp and golden brown.
- For a little extra colour, you can place it under the broiler for a minute or two at the end—just keep a close eye on it.
Serve
- Let the casserole rest for about 5 minutes before serving.
- Sprinkle with additional chopped parsley if you like and serve it hot.
Notes
- Use wide egg noodles for the best texture in this easy turkey noodle casserole. They hold the creamy sauce well and give the casserole that classic comfort-food feel.
- Cook the noodles slightly under al dente. They continue cooking in the oven, so undercooking them by about 2 minutes helps prevent a soft or mushy casserole.
- Leftover turkey works perfectly. This creamy turkey noodle casserole is a great way to use cooked Thanksgiving or Christmas turkey, including both white and dark meat.
- Keep the turkey in bite-sized pieces. Slightly larger chunks give you more turkey in each serving and keep the casserole from feeling too finely chopped.
- The sauce should be creamy but not too thick. Egg noodles absorb quite a bit of liquid while baking, so the sauce should still look a little loose before the casserole goes into the oven.
- Add extra broth if needed. If the turkey and noodle mixture looks dry before baking, stir in a few tablespoons of chicken or turkey broth.
- Frozen peas can go in straight from the freezer. There is no need to thaw them first, which makes this an especially easy leftover turkey dinner.
- Cut carrots into small pieces. Small diced carrots cook more evenly and blend better with the peas, noodles and creamy turkey filling.
- Use mozzarella or Monterey Jack for a mild creamy finish. Cheddar can also be used if you prefer a stronger cheese flavour.
- Don’t skip the Parmesan panko topping. The crisp, buttery topping adds texture and makes this turkey casserole with egg noodles especially good.
- Let the casserole rest for 5 minutes after baking. This gives the creamy sauce time to settle and makes the casserole easier to serve.
- Broil briefly for extra colour. If the breadcrumb topping needs more browning, place the casserole under the broiler for 1–2 minutes. Watch it closely.
- This recipe is easy to customize. Mushrooms, broccoli, green beans or corn can be added to make a different version of this easy turkey casserole recipe.
Nutrition
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.
If you’re planning ahead for leftovers, my Easy Garlic Herb Roasted Turkey Breast is a great place to start. Any extra turkey can be turned into this Easy Creamy Turkey Noodle Casserole for a simple, comforting dinner the next day.
