Turkey Noodle Casserole

Turkey Noodle Casserole turns your Holiday leftovers into a fabulous meal for the entire family. This casserole is packed with tender organic veggies, turkey, and egg noodles and baked in a simple sauce.

This turkey and noodle casserole is an excellent way to use any leftover turkey. Or you could make it with chicken. The options are endless for fresh or even leftover veggies. The choice is yours. The casserole has a simple sauce that makes it creamy and delicious.

 

What do you do when you have leftover turkey during the holidays? Repurpose it, of course! However, while these are great ideas, Turkey soup, and Turkey sandwiches aren’t the only way to use leftovers.

Get creative while sticking to the budget and repurposing that delicious turkey you worked so hard on in a cinch with this simple-to-make recipe. Add any fresh or frozen vegetables you have on hand or enjoy. I used a bag of frozen mixed vegetables with carrots, green beans, corn, and peas and then chopped up some fresh asparagus I needed to get rid of before it went bad.

 

 

 

What Ingredients Are Needed for Turkey Noodle Casserole?

Leftover Turkey– You can use any leftover white meat, dark meat, or a combination. If you don’t have leftover turkey, you can buy a turkey breast or use leftover chicken or a rotisserie chicken.

Wide Egg Noodles– You can also use the Eggless Wide Noodles if you have any issues or prefer them.

Turkey Broth– I used homemade broth. I had leftovers from another meal. You can substitute homemade broth with organic low-sodium turkey broth or chicken broth.

Leftover or cooked fresh, frozen vegetables – I used one bag of organic mixed vegetables and about a cup and a half of steamed fresh asparagus in my casserole.

Cream of celery soup – I used organic, low-sodium cream of celery soup. You can also use homemade cream of celery. The link to a great recipe is below.

Cream of chicken soup– I used organic, low-sodium cream of chicken soup. You can use homemade cream of chicken soup. The link to a great recipe is below.

Half and Half Cream– Whole milk will be sufficient if you don’t have this item. You can also substitute with a lactose-free milk. I do not recommend soy or almond milk for this recipe.

Fresh Parsley– I like to use fresh parsley as a topping at the end stage of cooking. It gives it a nice color and another layer of flavor. Dried parsley is not recommended.

Kosher salt and freshly ground black pepper- The kosher salt is optional due to the salt content from the broth and soups. I recommend using black pepper to season it.

Other seasonings are optional and recommended. I like using a little garlic powder, onion powder, and a pinch of salt-free Slap Ya Mama Cajun seasoning. Feel free to use what you enjoy or omit the extras. 

 

 

 

What Other Ingredients or Variations Can I Try:

• Chicken– Leftover chicken can be used instead, making this a year-round recipe that your family will love. Grab a rotisserie chicken from the market if you don’t have leftover chicken.
• Homemade Cream Sauces – Such as a homemade cream of celery, cream of chicken, or cream of onion soup. These are all delicious tasting in this recipe.
• Veggie Ideas– Peas, carrots, corn, green beans, celery, onion, asparagus, broccoli, etc. Leftover fresh steamed, frozen, or canned veggies can be used in a pinch.
• Toppings/Garnish- Crushed Ritz or Townhouse crackers, seasoned breadcrumbs, toasted panko breadcrumbs, or your favorite cheese.

 

The Best Tips for Making Turkey Noodle Casserole

1. When using leftover ingredients, always ensure they have been properly stored and are not about to expire.
2. If using frozen vegetables in the recipe, thaw them beforehand so they will cook enough to be fork-tender yet not soggy. If you prefer softer vegetables, cooking them for about 5 minutes before combining them with the other ingredients will give you a softer texture.
3. Cook the wide egg noodles in salted water until they are al dente. Cooking them longer will cause them to be mushy in the casserole.
4. Use organic low-sodium soups. Not a fan of canned soups? Make homemade condensed soup instead- see the above links on the blog.

 

 

 

 

 

 

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