Leftover Turkey 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
- Leftover Turkey: You’ll need 2 cups of cooked turkey, chopped or shredded into bite-sized pieces. Both white and dark meat work well, making this a great way to use whatever you have left after Thanksgiving.
- Cream of Chicken Soup: Two cans of cream of chicken soup create the creamy base for the casserole and keep the turkey and noodles from drying out.
- Milk: One cup of milk thins the condensed soup and creates a smooth, creamy sauce.
- Egg Noodles: Use one 16-ounce bag of egg noodles, cooked and drained. Cook them just until al dente since they’ll continue cooking in the oven.
- Mixed Vegetables: A 10-ounce bag of frozen mixed vegetables keeps prep easy and adds plenty of color. There’s no need to cook them separately first.
- Seasonings: Garlic powder, onion powder, salt, and black pepper add simple savory flavor without overpowering the turkey.
- Panko Breadcrumbs: Panko creates a light, crispy topping that gives the creamy casserole a nice crunch.
- Butter: Melted butter is mixed with the panko to help the topping turn golden and crispy as it bakes. 🦃🥘
Be sure to check out the full recipe and ingredient list below
How To Make Leftover Turkey Casserole
- 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.
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- Cook the egg noodles just until al dente so they don’t become too soft while the casserole bakes.
- Use a combination of white and dark turkey meat if you have both. Dark meat adds extra flavor and moisture.
- Cut or shred the turkey into bite-sized pieces so it’s evenly distributed throughout the casserole.
- There’s no need to thaw the frozen mixed vegetables before adding them.
- Gently fold the noodles into the filling instead of stirring too aggressively so they don’t break apart.
- Toast the panko breadcrumbs in butter before adding them for a crispier, more flavorful topping.
- Bake the casserole uncovered to help the panko stay golden and crunchy.
- If the casserole mixture seems too thick before baking, add a small splash of milk until it’s creamy but not runny.
- Let the casserole rest for about 5 minutes before serving so the creamy sauce has time to settle. 🦃🥘
Frequently Asked Questions
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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