When you get tired of turkey sandwiches, whip up a creamy pan of Leftover Turkey Noodle Casserole to enjoy that Thanksgiving and Christmas turkey. You may just decide it's so good, you don't want to wait for turkey leftovers to make it!
Well my friends, Thanksgiving has come and gone. And it's time to finish up those turkey leftovers.
But when it comes to turkey leftovers, you can only eat just so many turkey sandwiches, right?
While I'm certainly not knocking the good-old turkey sandwich ... believe me, I've sure enjoyed more than my fair share of them. I love them best slathered with mayonnaise on white bread, perhaps with a little slice of leftover stuffing tucked inside. Oh, it's an after-Thanksgiving special treat for sure.
There are about a million versions of this casserole out there, but this is my take on it. It's one of our favorite ways to enjoy leftover turkey.
But sometimes, you just need another go-to dish for all that turkey. Like perhaps Turkey Crescent Bites, my favorite Creamy Turkey Soup with Spinach, or tasty Turkey & Dressing Casserole.
For those last little bits of turkey in our refrigerator last night, we turned to this family-favorite creamy Turkey Noodle Casserole for enjoying them.
There are about a million versions of this type of leftover turkey casserole out there, but this is my take on it. It's one of our favorite ways to enjoy leftover turkey.
Loaded with chopped turkey and mixed vegetables, all surrounded by creamy cheesy sauce seasoned with a touch of dried thyme and sage, this casserole got a double-thumbs-up from our 6-year-old Little Miss H. I especially knew she loved it when she went back for her second huge scoop.
Our Little Miss H. can be a little finicky when it comes to casseroles. Truth be told, she's generally a meat-and-potatoes kind of girl. When I mix things all together into a casserole? Well, I'm definitely taking a risk with our dinner.
Along with its great creaminess and flavor, I love the flexibility of this casserole, too.
So I was super excited when she dug into this creamy casserole and professed her love for it. It was a mom casserole win, for sure! And I'm glad for it to have the kid seal of approval.
Along with its great creaminess and flavor, I love the flexibility of this casserole, too.
If you'd prefer to change up the vegetables ... no problem. Just green beans ... or just corn ... or even broccoli would work just fine.
Don't like sage? ... leave it out. Rather use dried basil than dried thyme? ... That would work, too. Got leftover chicken instead of turkey? ... Make it Leftover Chicken Noodle Casserole, then!
It's all good.
So when you get tired of turkey sandwiches, whip up a pan of Leftover Turkey Noodle Casserole to enjoy those Thanksgiving and Christmas turkey leftovers.
Hey, with its creamy yumminess, your family may just decide it's so good you don't want to wait for turkey leftovers to make it!
Check out these other tasty recipes for enjoying that leftover turkey:
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Yield: 8-10 Servings
Leftover Turkey Noodle Casserole
When you get tired of turkey sandwiches, whip up a creamy pan of Leftover Turkey Noodle Casserole to enjoy that Thanksgiving and Christmas turkey. You may just decide it's so good, you don't want to wait for turkey leftovers to make it!
Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour
Ingredients
- 4 c. (8 oz.) uncooked egg noodles
- 3 c. chopped leftover cooked turkey
- 1 (12 oz.) package frozen mixed vegetables, thawed and warmed
- 1 (10.5 oz.) can condensed cream of chicken soup
- 1 c. sour cream
- 1/3 c. milk
- 1 1/4 tsp. dried thyme
- 1/2 tsp. dried sage
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1/4 c. shredded or grated Parmesan cheese
- 1 1/2 c. shredded mozzarella cheese, divided
Instructions
- Cook noodles in salted water according to package directions. Drain well.
- While noodles cook, place condensed soup, sour cream, milk, thyme, sage, salt, pepper, Parmesan, and 1 cup shredded mozzarella in a large mixing bowl; stir until well combined. Add chopped turkey and mixed vegetables; stir to combine. Add hot drained noodles and stir to combine.
- Spoon noodle mixture into a greased 2-quart baking dish. Sprinkle the top with the remaining 1/2 cup shredded mozzarella.
- Bake at 350℉ for 25 - 30 minutes until heated through and the cheese is melty.
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This post is linked with Weekend Potluck, Meal Plan Monday.
This looks SO SO Good! Pinned and I can't wait to try it.
ReplyDeleteI've made turkey and noodle soup, turkey and rice and I still have turkey in the freezer! Can't wait to try this, it looks so good! Pinning for later!
ReplyDeleteWhat a great casserole for the leftover Turkey, which we have a plenty of! Hope you are having a great weekend and thanks so much for sharing with us at Full Plate Thursday!
ReplyDeleteMiz Helen
What a fantastic way to love your leftovers! Thank you for sharing this delicious Leftover Turkey Noodle Casserole with us at Hearth and Soul. Hope to 'see' you again this week!
ReplyDeletereally wonderful mom recipe .... ^_^
ReplyDeletecan I become a collaborator on one of the boards pinterest mother?
I thank you for the mother
Delicious! The only thing I did differently was that I made my own 'cream of' soup. Turned out AWESOME! Thanks!
ReplyDeleteGreat way to use left over turkey! This recipe looks yummy! I pinned it to make sometime this week.
ReplyDeleteSounds yummy! I plan to top it with French fried onions, a favorite here.
ReplyDeleteI made this with leftover green bean casserole and turkey adding in sautéd diced carrots and putting a ritz cracker crumble on top. Everyone loved it. Great way to use up leftovers
ReplyDeleteMade this last night and it was delicious! We didn't have sage on hand, so we just used the Thyme. Thank you so much for sharing!
ReplyDeleteThis looks delicious and what a great way to use that leftover turkey. Thank you for sharing with #omhgww.
ReplyDeleteIts in the oven right now, didnt have any Thyme, ( could have sworn we did), so i added some more salt free seasonings since we cant have salt., cant wait to taste it! Looking forward to it.
ReplyDeleteDoes this freeze well
ReplyDeleteTypically noodle dishes do not freeze well.
DeleteA super easy recipe and so perfect for cold winter days. I ran out of sour cream so I substituted with creme fraiche, and this casserole still turned out quite well even with the creme fraiche. This is the perfect for using up left-over turkey!
ReplyDeleteWould it be ok to use shredded cheddar? Don’t have mozzarella on hand.
ReplyDeleteIt would change the taste and texture, however, it is fun to experiment with recipes and make them your own
DeleteThis was wonderful! None left! I used homemade cream of chicken soup (butter, flour, milk, chicken stock and S&P) and since I didn’t have the frozen veggies I used a carrot i sautéed until soft, leftover green beans from TG dinner and half a can of peas. Thanks for sharing with us!
ReplyDeleteThis is delicious. I hadn't made it before and upon mixing it still seemed very dry. I ended up adding an extra 1/2-3/4 cup of milk, 1/3 cup didn't seem enough. (i didn't measure it, just continued to add until it reached desired consistency). I will certainly make this again. It was amazing.
ReplyDeleteThank you for sharing; sometimes cooking is an art.
DeleteThis was fabulous! I made it a little bit more macro friendly. I used fat free cream of chicken and fat free Greek yogurt instead of sour cream. It turned out so good! I will definitely be keeping this recipe around! Thank you!!!
ReplyDeleteThank you for sharing your teaks we know other readers will be interested.
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