Leftover Turkey Noodle Casserole
This Turkey Noodle Casserole is an easy and delicious way to use up leftover Thanksgiving turkey. Turkey and pasta mixed in a cream sauce with carrots, celery and onions.
After cooking a huge Thanksgiving dinner, you don’t need to mess around with anything fancy when it comes to leftovers. Enter this Leftover Turkey Noodle Casserole.
It’s made with an easy cream sauce, cream of mushroom soup, creamed corn, onions, carrots, celery and leftover turkey all mixed with your favorite pasta. The best part is, it only takes 30 minutes!
What Type Of Pasta Should I Use?
You can really use any kind of short-cut pasta you like. Bow tie, small shells, rigatoni, penne or casarecce, like I used here, all work well. Make sure you cook the pasta only until it’s al dente so it does not get too mushy in the casserole.
How to Make Leftover Turkey Noodle Casserole
The casserole is made mostly on the stove top. You start by making a roux which you will then use to cook the carrots, onions and celery in. While the vegetables are sautéing, add turkey stalk as needed to keep it creamy. Once the vegetables start to soften add in the cream of mushroom soup and cream style corn. Bring the sauce to a boil and then pour it over the pasta. Mix the turkey and peas into the pasta and sauce. Then pour the pasta into a large, greased casserole dish and top it with bread crumbs. Put the casserole in the oven under the broiler for 1-2 minutes to brown the top. Serve the casserole hot out of the oven.
Is Leftover Turkey Noodle Casserole a Make-Ahead Meal?
You can make the casserole ahead of time and keep it in the refrigerator for up to 2 days before you are ready to serve it. If you do this, skip the step where you put the bread crumbs on top and broil the casserole. When you are ready to eat it, cover the casserole with aluminum foil and bake it at 350°F for 30-35 minutes until it is warm throughout, then remove the foil, top with bread crumbs and broil 1-2 minutes to brown the bread crumbs.
Leftover Turkey Noodle Casserole
- Total Time: 30 minutes
Description
This Turkey Noodle Casserole is an easy and delicious way to use up leftover Thanksgiving turkey. Turkey and pasta mixed in a cream sauce with carrots, celery and onions.
Ingredients
1 pound pasta, cooked according to package instructions for al dente
4 tbsp unsalted butter
2 tbsp white all-purpose flour
1/2 cup heavy cream
1 cup yellow onions, chopped small
1 cup carrots, peeled and sliced thin
1 cup celery, chopped small
1/2 tsp salt
1 tsp poultry seasoning
2 cups turkey stalk
1 10.5oz can condensed cream of mushroom soup
1 14.75oz can cream style corn
3 cups leftover turkey, cut into bite sized pieces
1/2 cup peas
1/3 cup italian style bread crumbs
Instructions
Set cooked pasta aside in a large bowl
Heat the butter in a large skillet over medium heat
When butter is melted, add flour
Working with a wooden spoon, dissolve the flour into the butter
Slowly add the heavy cream, whisking until it forms a roux
Add in the onions, carrots and celery
Sauté until the vegetables start to soften
Pour in the turkey stalk as needed while you are sautéing to keep the roux creamy
Season with salt and poultry seasoning
Add any remaining turkey stalk, the cream of mushroom soup and cream style corn, mix to combine
Bring to a boil, boil for 3-5 minutes
Pour the sauce over the pasta
Add the turkey and peas, mix
Pour the pasta into a large greased baking dish or casserole pan
Sprinkle the bread crumbs on top
Put in the oven under the broiler for 1-2 minutes to brown the bread crumbs
- Prep Time: 28 minutes
- Cook Time: 2 minutes
Keywords: #turkeynoodlecasserole, #thanksgivingleftovers, #thanksgivingleftoverideas, #comfortfood
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If you make this Turkey Noodle Casserole, let me know how you like it! Leave a comment here and/or give it a star rating! If you snap a photo I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt!
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