Leftover Turkey Noodle Casserole is an easy way to turn Thanksgiving leftovers into a completely new dinner. Tender turkey, egg noodles, mixed vegetables, and a creamy chicken sauce are baked together and finished with buttery, crispy panko breadcrumbs.
I love this casserole because after cooking a big holiday dinner, the last thing I want is another complicated meal. It uses leftover turkey and simple pantry ingredients to make an easy, comforting dinner that doesn’t feel like you’re eating Thanksgiving all over again. 🦃💛
Why I Love This Recipe
Ingredient Notes
- Turkey: Use cooked leftover turkey, cut into bite-sized pieces.
- Cream of Chicken Soup: Makes the casserole creamy and flavorful.
- Milk: Thins the soup for a creamy sauce.
- Egg Noodles: Cook and drain before adding.Mixed Vegetables: A frozen mixed vegetable blend works great.
- Seasonings: Garlic powder, onion powder, salt, and pepper add flavor.
- Panko Breadcrumbs: Creates a crispy topping.
- Butter: Toast the panko until golden.
Be sure to check out the full recipe and ingredient list below
How to Make Leftover Turkey Noodle Casserole
Make the Sauce: Whisk together the cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper.
Combine: Stir in the turkey, mixed vegetables, and cooked egg noodles until everything is evenly coated.
Assemble: Spread the turkey noodle mixture evenly in a greased baking dish.
Add the Topping: Mix the melted butter with the panko breadcrumbs and sprinkle evenly over the casserole.
Bake: Bake at 350°F for 30 minutes, until hot and bubbly and the topping is golden.
Tips I Found Helpful 💙
- Don’t overcook the noodles: Cook just until al dente so they don’t get mushy while baking.
- Use what you have: Swap the frozen vegetables for your favorite mix.
- Keep it creamy: Add a splash of milk if the mixture seems too thick.
- Watch the topping: Bake until the panko is golden and the casserole is hot and bubbly.
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Casserole Recipes I Love
Leftover Turkey Noodle Casserole
This Leftover Turkey Casserole turns Thanksgiving leftovers into an easy, comforting dinner with tender turkey, egg noodles, mixed vegetables, and a creamy chicken sauce topped with buttery toasted panko breadcrumbs.
Ingredients
- 2 cups left over turkey
- 2 (10 oz )cans cream of chicken soup
- 1 cup Milk
- 16 oz cooked egg noodles
- 10 oz bag mixed vegetables
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
For Topping
- 1 cup panko bread crumbs
- 2 tbsp butter
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch casserole dish.
Cook the egg noodles according to the package directions until al dente. Drain and set aside.
In a large bowl, combine the chopped leftover turkey, cream of chicken soup, milk, and frozen mixed vegetables.
Add the garlic powder and onion powder. Season with salt and black pepper to taste, then stir until well combined.
Add the cooked egg noodles and gently stir until everything is evenly coated in the creamy sauce.
Transfer the mixture to the prepared casserole dish and spread it into an even layer.
Melt the butter in a small skillet over medium-low heat. Add the panko breadcrumbs and cook, stirring frequently, until lightly golden and toasted.
Sprinkle the toasted panko evenly over the casserole.
Bake uncovered for 20–25 minutes, or until the casserole is hot and bubbling around the edges.
Let the casserole rest for about 5 minutes before serving.
Notes
Cook the egg noodles just until al dente so they don't become too soft while baking. Use 16 ounces of dry egg noodles, then cook and drain them before adding to the casserole. There's no need to thaw the frozen vegetables. If the filling seems too thick, stir in a small splash of milk. Toast the panko breadcrumbs in butter before adding them for a golden, crispy topping. Bake uncovered and let the casserole rest for about 5 minutes before serving.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 249Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 318mgCarbohydrates: 28gFiber: 2gSugar: 2gProtein: 15g
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