Easy Creamy Turkey Noodle Casserole
Creamy turkey noodle casserole with tender turkey, soft egg noodles and a rich, comforting sauce for an easy family dinner.
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.
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.
Cozy Creamy Turkey Noodle Casserole
This easy creamy turkey noodle casserole is warm, hearty and packed with tender turkey, soft egg noodles, vegetables and a rich creamy sauce. A golden topping adds just enough crunch to make it feel like classic comfort food.
Why This Turkey Noodle Casserole Is So Good
It’s a great way to turn cooked turkey into something completely different. The noodles soak up the creamy sauce, while peas and carrots add colour and a little sweetness.
The crispy topping makes a big difference too. You get that creamy centre underneath with a golden, slightly crunchy finish on top.
When to Serve Creamy Turkey Noodle Casserole
This turkey noodle casserole is perfect for easy family dinners, cold-weather meals and especially for using up leftover Thanksgiving or Christmas turkey.
Serve it with a simple green salad, roasted vegetables or some crusty bread. It also reheats well, which makes it handy for busy weeknights.
Ingredients for Easy Creamy Turkey Noodle Casserole
These simple ingredients come together to make an easy creamy turkey noodle casserolepacked 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 for Creamy Turkey Noodle Casserole
- Undercook the noodles: Boil the egg noodles about 2 minutes less than the package directions. They’ll finish cooking in the oven.
- Soften the carrots first: Finely dice them and cook with the onion so they’re tender after baking.
- Keep the sauce loose: If the mixture looks dry before baking, gently stir in a few tablespoons of turkey or chicken broth.
- Taste before adding salt: Broth, cheese and leftover turkey can already be salty.
- Top before baking: Spread the Parmesan panko mixture evenly over the casserole for a crisp, golden finish.
- Check the centre: Bake until the middle reaches 165°F (74°C), then rest for 5 minutes before serving.
Easy Turkey Noodle Casserole Variations
- Use leftover chicken: Swap the turkey for cooked chicken in the same quantity.
- Change the vegetables: Replace some of the peas and carrots with cooked broccoli, sautéed mushrooms or corn.
- Try cheddar: Use shredded cheddar instead of mozzarella or Monterey Jack for a stronger cheese flavour.
- Add a stuffing topping: Replace some of the panko mixture with crumbled leftover stuffing. Cover loosely with foil if it browns too quickly.
Real Kitchen Tip:Slightly undercook the egg noodles before assembling the casserole. They’ll keep cooking in the oven and absorb some of the creamy sauce, helping this turkey noodle casserole stay rich and tender without turning soft or mushy.
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 dry wide egg noodles 280 g
- 3 tablespoons butter
- 1 small yellow onion finely diced
- 1 cup finely diced carrots
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup half-and-half or whole milk
- ½ cup sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon onion powder
- ½ teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper
- 1 cup shredded mozzarella or Monterey Jack cheese
- 3 cups cooked turkey cut into bite-sized pieces
- 1 cup frozen peas no need to thaw
- 2 tablespoons chopped fresh parsley
Crispy Parmesan Panko Topping
- ¾ cup panko breadcrumbs
- ⅓ cup finely grated Parmesan cheese
- 1 tablespoon butter melted
- 1 tablespoon chopped fresh parsley
Instructions
How to Make Creamy Turkey Noodle Casserole
1. Prepare the oven and baking dish
- Preheat the oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish.
2. Cook the egg noodles
- Bring a large pot of salted water to a boil. Cook the egg noodles about 2 minutes less than the package directions, then drain well. While the noodles cook, begin preparing the sauce.
3. Soften the onion and carrots
- Melt 3 tablespoons of butter in a large, deep skillet over medium heat. Add the onion and finely diced carrots. Cook for 6–8 minutes, stirring occasionally, until the onion is soft and the carrots are beginning to soften. Add the garlic and cook for another 30 seconds.
4. Make the creamy sauce
- Sprinkle the flour over the vegetables and cook, stirring, for 1 minute. Gradually stir in the chicken or turkey broth, using a whisk to break up any flour lumps. Stir in the half-and-half or whole milk. Bring to a gentle simmer and cook for 3–5 minutes, stirring frequently, until slightly thickened.
5. Add the seasonings and cheese
- Reduce the heat to low. Stir in the sour cream, Dijon mustard, thyme, sage, onion powder and pepper. Add the mozzarella or Monterey Jack cheese and stir until melted. Taste and add the salt as needed. Avoid boiling the sauce after adding the sour cream.
6. Combine the turkey and noodles
- Stir the cooked turkey, frozen peas and 2 tablespoons of parsley into the sauce. Gently fold in the drained noodles until evenly coated. If your skillet is too small, combine everything in the drained pasta pot. The mixture should look creamy and slightly loose; add a little extra broth if needed.
7. Add the Parmesan panko topping
- Transfer the mixture to the prepared baking dish and spread evenly. In a small bowl, combine the panko, Parmesan, 1 tablespoon of melted butter and 1 tablespoon of parsley. Sprinkle evenly over the casserole.
8. Bake until golden and heated through
- Bake uncovered for 20–25 minutes, until the topping is golden, the sauce is bubbling and the centre reaches 165°F (74°C) on a food thermometer. Allow extra baking time if needed. If the topping browns before the centre is hot, cover loosely with foil.
9. Rest and serve
- Let the turkey noodle casserole rest for 5 minutes before serving so the sauce has time to settle.
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.