If you are like me, Thanksgiving is as much about the leftovers as is the meal itself. And this creamy Turkey Noodle Casserole recipe will have you wishing you had leftover turkey all year.
The good news is that after the holiday season, you can easily substitute a rotisserie chicken for the turkey to make an awesome chicken noodle casserole.
Along with leftover turkey, this recipe features earthy mushrooms, a creamy sauce with three kinds of cheesy goodness, white wine, and spaghetti noodles. Add some English peas, and this recipe morphs into classic comfort food: turkey tetrazzini.
This comforting casserole is a perfect way to utilize Thanksgiving leftovers, and it’s an easy dinner recipe the whole family will love.
The decadent made-from-scratch pasta casserole is made without cream of mushroom soup or cream of chicken soup. Like my Hamburger Noodle Casserole, it is a great make-ahead dish that freezes beautifully.
This tasty turkey casserole with noodles readily serves eight, so I usually divide it into smaller casseroles, bake one, and freeze the rest. But, of course, if you still have lots of company or are feeding a big crowd, you can always make one big casserole.
Jump to:
Ingredient notes and substitutions:
- For this easy recipe, you will need cooked turkey, butter, onion, celery, garlic, mushrooms, flour, chicken broth, and white wine.
- You will also need cream cheese, half and half, kosher salt, ground black pepper, parmesan cheese, mozzarella cheese, and spaghetti pasta.
- If you like, you can add English peas, and cooked chicken may be substituted for the leftover turkey.
How to make Turkey with Noodles Casserole:
- Preheat oven to 350°F.
- Add the butter, onions, and celery to a large skillet with high sides or a Dutch oven over medium heat. Cook for 5-7 minutes or until the onion and celery are soft. Stir occasionally. Add the garlic and cook for one minute more.
- Add the mushrooms and cook an additional 5-6 minutes. Stir in the flour and cook for one more minute.
- Add the wine, chicken stock, and cream. Cook until the sauce has thickened. Let it come to a boil and cook for one minute more.
- Add cream cheese and stir until it has melted. Taste the sauce and add additional salt and pepper if needed. Remove the pan from the heat and set aside.
- While the sauce is cooking, bring a large pot of water to boil and cook the spaghetti according to the package instructions to al dente. Drain.
- Add the turkey, spaghetti, and one cup of mozzarella cheese to the cheese sauce.
- Pour the noodle mixture into a 9″ x 13″ greased casserole dish or a baking dish sprayed with non-stick cooking spray. If preferred, you can divide the mixture into two or three smaller baking dishes.
- Sprinkle the remaining cup of mozzarella cheese evenly over the top, and add the parmesan cheese.
- Bake for 35 minutes uncovered in a preheated oven or until the cheese has melted and the casserole bubbles around the sides. Serve immediately.
Serving suggestions:
At our house, I usually serve this hearty casserole by itself. However, if you want to round out your menu, a serving of cranberry sauce would complement the flavors and add a pop of color.
If you would like to include bread, my Texas Toast Garlic Bread would be a great addition, and either my hoe cakes or a slice of cornbread would be lovely, too.
I highly recommend my Reese’s Peanut Butter Pie for dessert or something simple like my German Chocolate Brownies or Chocolate Peanut Butter Brownies would be excellent.
Recipe variations:
- Add chicken, shrimp, or ham instead of leftover turkey to change things up in this turkey noodle casserole recipe.
- Add chopped broccoli, green beans, English peas, carrots, asparagus, or spinach.
- You can use fettuccine, angel hair pasta, penne pasta, or egg noodles instead of spaghetti.
- Substitute Monterey Jack cheese, cheddar cheese, Colby cheese, or even Swiss cheese instead of mozzarella cheese.
Remember that any of these variations will change the taste of the original recipe.
How to make it ahead:
Make the turkey noodle casserole as directed up to baking it. Wrap the dish in plastic wrap and store it in the refrigerator for up to 24 hours before you want to bake it.
When ready to bake it, remove it from the fridge, let it sit at room temperature for about 30 minutes, and bake it as directed.
Turkey casserole with noodles can also be frozen for up to three months with no loss of flavor. Wrap the dish securely with plastic wrap, then aluminum foil, and store it in the freezer. Before baking, let thaw completely in the fridge overnight. Also, be sure to remove the plastic wrap and foil before baking.
How to store and reheat leftovers:
Allow the leftover turkey noodle casserole to cool completely. Store in an airtight container, or if you leave it in the casserole dish, wrap it securely with aluminum foil. Store in the fridge for up to four days.
Cover with foil and reheat leftovers in a 350°F oven for about 20 minutes or until they are heated through.
Individual portions may be reheated in the microwave. Place on a microwave-safe plate, sprinkle a few drops of water over the top, and microwave for 30 seconds to one minute.
Recipe FAQs:
Yes, while this recipe is a great way to use leftover turkey. You can use rotisserie chicken instead to make this turkey noodle casserole. Shred the rotisserie chicken meat and use it in place of the turkey.
Yes, if you are adding English peas, green beans, or broccoli you can add them directly to the noodle mixture before pouring the mixture into the baking dish.
Expert tips and tricks
- This casserole freezes beautifully. To make ahead, before baking, cover it tightly and freeze it for up to 3 months. Thaw overnight in the refrigerator and bake as directed.
- Classic turkey tetrazzini contains English peas. I don’t usually include them in this recipe, but please add them if you like.
- Be sure to cook your pasta only to the al dente stage. The pasta will continue to cook in the oven.
More turkey recipes:
⭐ ⭐ ⭐⭐⭐If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you for visiting Grits and Pinecones; I hope you come back soon!
📋 Recipe:
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Grits and Pinecones.
Creamy Turkey Noodle Casserole Recipe with Leftover Turkey
Equipment
- 9" x 13" oven-safe baking dish
Ingredients
- 3 tablespoons butter unsalted
- ½ cup chopped onion, about 1 medium size onion
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 12 ounces sliced mushrooms, you can add more if you love mushrooms like we do
- 3 tablespoons flour
- 1¾ cups chicken stock
- ½ cup dry white wine
- 8 ounces spreadable garlic and herb cream cheese
- 1⅓ cups half and half
- 2 cups chopped cooked turkey may substitute chopped chicken
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup frozen English peas, optional
- 2 cups shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
- 12 ounces dry spaghetti
Instructions
- Preheat oven to 350°F.
- Add butter, onions, and celery to a large pan over medium heat. Cook for 5-7 minutes or until the onion and celery are soft. Stir occasionally. Add the garlic and cook for one more minute.
- Add the mushrooms and cook an additional 5-6 minutes. Stir in flour and cook for one more minute.
- Add wine, chicken stock, and cream. Cook until the sauce has thickened, let it boil, and cook for one more minute.
- Add the cream cheese and stir until it has melted. Taste the sauce and add additional salt and pepper if desired. Remove the pan from the heat and set it aside.
- While the sauce is cooking, bring water to boil in a large pot and cook spaghetti according to the directions on the package to al dente. Drain.
- Add the turkey, spaghetti, peas if using, and one cup of mozzarella cheese to the cheese mixture.
- Pour into a 9" x 13" baking dish sprayed with non-stick cooking spray. If preferred, you can divide the mixture into 2 or 3 smaller baking dishes.
- Sprinkle the remaining cup of mozzarella cheese evenly over the top, and add the parmesan cheese. Bake for 35 minutes uncovered until the cheese has melted and the mixture bubbles around the sides.
- Serve immediately.
Notes
- This casserole freezes beautifully. To make ahead, before baking, cover it tightly and freeze it for up to 3 months. Thaw overnight in the refrigerator and bake as directed.
- Classic turkey tetrazzini contains English peas. I don’t usually include them in this recipe, but please add them if you like them.
- Be sure to cook your pasta only to the al dente stage. The pasta will continue to cook in the oven.
Leave a Reply