Turkey Macaroni Casserole

Turkey macaroni casserole

The Spruce 

  • Total: 60 mins
  • Prep: 20 mins
  • Cook: 40 mins
  • Servings: 6 servings
Nutritional Guidelines (per serving)
1182 Calories
67g Fat
25g Carbs
117g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 1182
% Daily Value*
Total Fat 67g 86%
Saturated Fat 28g 140%
Cholesterol 410mg 137%
Sodium 1236mg 54%
Total Carbohydrate 25g 9%
Dietary Fiber 4g 16%
Protein 117g
Calcium 753mg 58%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy turkey and macaroni casserole is an easy and tasty combination of ingredients. The sauce is made with cream of chicken soup and cheddar cheese. It's topped off with sliced or slivered toasted almonds for extra texture.


  • 2 cups uncooked macaroni
  • 1/4 cup butter
  • 1 1/2 cups celery (chopped)
  • 1/2 cup green bell pepper (chopped)
  • 1/2 cup onion (chopped)
  • 2 (10 3/4 ounce) cans condensed cream of chicken soup
  • 2/3 cup milk
  • 2 cups cheddar cheese (shredded)
  • 1 1/2 to 2 cups cooked chopped turkey
  • 1 (4-ounce) jar chopped pimiento (drained)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup toasted sliced almonds

Steps to Make It

  1. Gather the ingredients.

    Ingredients for turkey macaroni casserole
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  2. Cook and drain macaroni following package directions.

    Cook and drain pasta
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  3. To toast nuts, spread out in a single layer on a baking sheet. Bake in a 350 F oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

    Toast nuts
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  4. Preheat the oven to 350 F and butter a 3-quart casserole.

    Grease pan
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  5. In a medium saucepan, melt butter over medium-low heat. Add celery, green pepper, and onion; cook until tender.

    Melt butter
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  6. Blend in soup, milk, and shredded cheese. Cook, stirring, until cheese is melted.

    Blend in soup, milk, shredded cheese
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  7. Combine the cheese mixture with the cooked and drained macaroni, pimiento, turkey, salt, and nutmeg.

    Combine cheese mixture
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  8. Transfer to the prepared casserole; top with toasted almonds if using.

    Put in prepared casserole dish
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  9. Bake in the preheated oven for 30 minutes, until hot and bubbly.

    Bake in preheated oven
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  10. Serve with a side salad, if desired.