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Cheesy Turkey Noodle Casserole is an excellent way to use leftover turkey (but equally delicious with chicken) and is made without cream soup. The ingredients list is simple and the creamy delicious sauce and the fact that it’s simple to make and delicious is a winning combination.
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Pin It NowCheesy Turkey Noodle Casserole: Comforting creamy, and the best way to use turkey leftovers!
A warm, cheesy casserole that t urns leftover turkey (or chicken) into a cozy, satisfying dinner — without canned soup? Yes please! With tender egg noodles, a creamy homemade sauce and melty cheddar, this dish is the kind of comfort food that will disappear fast.
Why you’ll love this recipe!
- Uses leftover turkey (or chicken): repurpose those holiday leftovers!
- No canned soups – I made a homemade sauce for this one, made from broth, milk, sour cream and cheese.
- Great for the family – kids and adults like this one!
The sauce in this turkey casserole is creamy yet fresh and the noodles are tender (not soggy)! It’s a comforting, simple, nostalgic dish that’s simple yet satisfying.
Give it a try! Whether you made a big turkey for the holidays or you’ve got some rotisserie chicken from the grocery store, this casserole is a go-to for comfort and yumminess! Let’s go make it!
❤️ Ashley
how to make cheesy turkey noodle casserole
Even with the homemade sauce, this recipe is straightforward and comes together quickly. Here’s a brief overview of how to make it:
- Pre-heat your oven and prep noodles: cook the noodles for 2 minutes less than package directions so that they don’t get soft and mushy in the oven.
- Sauté the veggies: I like to use onion, celery and carrots. You’ll want to soften them at it takes about 7-10 minutes.
- Season and add flour: the all-purpose flour thickens the sauce.
- Build the creamy sauce: whisky in broth and milk, simmer until thickened then add in sour cream and cheese. I recommend shredding your own cheese for the best result.
- Combine it all together: mix the noodles, chopped turkey or chicken, and the veggie and cheese sauce.
- Assemble and bake: pour into a 9×13 inch casserole dish, top with remaining cheddar and bake. It’ll take about 30 minutes until it’s golden and bubbly!
- Serve: see serving suggestions below.
Tips and variations
- Chicken works great: rotisserie chicken is an easy swap for turkey
- Add veggies: I like to use onion, celery and carrots but other delicious options include peas, corn, or frozen cream beans.
- Make ahead: assemble fully, cover, and refrigerate, then bake — note that it will take a bit longer to bake after it’s been refrigerated.
This is the time of year that it’s quite common to have leftover turkey on hand. In our family, we usually make a turkey far bigger than what we need on Thanksgiving so that everyone can leave with leftovers. This recipe for Cheesy Turkey Noodle Casserole makes perfect use of all of that leftover turkey. Even better is that it is equally good with chicken so that it can be made year round.
Use leftover thanksgiving turkey!
This cheesy turkey noodle casserole is the perfect way to use leftover Thanksgiving turkey! If you don’t have leftover turkey on hand, another great protein option is rotisserie chicken from the grocery store.
I like to serve this casserole with my homemade quick and easy garlic bread, roasted broccoli, or a simple salad.
As always, if you make this recipe, let me know what you think. I love to hear from. you! Happy Holidays!
Cheesy Turkey Noodle Casserole
Ingredients
- 12-16 oz egg noodles, cooked for two minutes less than package directions
- 2 tbsp butter
- 1 small yellow onion, diced
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp garlic powder
- ½ tsp dried thyme
- 6 tbsp all-purpose flour
- 3 cups chicken broth
- 1 cup milk (2% or whole)
- 1 cup sour cream
- 3 cups shredded cheddar cheese, divided
- 2 cups turkey (pre-cooked, chopped) or cooked chicken
- parsley for garnish
Instructions
- Preheat oven to 350F and lightly grease a 9×13 inch casserole dish.
- Cook the egg noodles: boil according to package directions but drain them 2 minutes early so that they don't get too soft. Set aside.
- Cook the vegetables: In a large skillet, melt the butter over medium heat. Add the onion, celery and carrots. Cook for 7-10 minutes or until the vegetables are tender.
- Season and add flour: stir in the salt, pepper, garlic powder and thyme. Sprinkle the flour over the vegetables and stir well. Cook for 2-3 minutes to remove the raw flour taste.
- Add liquids and thicken: slowly whisk in the chicken broth and milk. Bring to a gentle simmer and cook until the mixture thickens and becomes bubbly.
- Make it creamy: remove the skillet from the heat. Stir in the sour cream and 1 ½ cups cheddar cheese until smooth and melted.
- Combine everything: in your skillet (if large enough) or in a large bowl, combine everything: mix together the cooked noodles, chopped turkey, and the creamy vegetable sauce.
- Assemble the casserole: transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 ½ cups of cheddar cheese evenly over the top.
- Bake: bake for 30 minutes or until the casserole is hot and the cheese is melted and bubbly.
- Serve: let it rest for a few minutes, then garnish with parsley (optional) and serve.
