Creamy Turkey Noodle Casserole Recipe with Leftover Turkey
Servings: 8 servings
Calories: 513kcal
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.
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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.
Nutrition
Calories: 513kcal | Carbohydrates: 44g | Protein: 27g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 696mg | Potassium: 509mg | Fiber: 2g | Sugar: 6g | Vitamin A: 817IU | Vitamin C: 3mg | Calcium: 274mg | Iron: 2mg
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