Turkey Egg Noodle Casserole

Turkey tetrazzini casserole
Martin Jacobs/Photolibrary/Getty Images
  • 50 mins
  • Prep: 15 mins,
  • Cook: 35 mins
  • Yield: 6 Portions
Ratings (7)

Turkey noodle casserole is simple to make and is a great way to enjoy turkey left over from holiday meals.

What You'll Need

  • 8 ounces dry egg noodles
  • 3 tablespoons butter
  • 1/2 cup onions (finely diced)
  • 2 tablespoons flour
  • 2 cups milk
  • 1 (10 1/2 ounce) can condensed cream of mushroom soup
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups turkey (cooked, diced)
  • 1/2 cup frozen peas (thawed, drained)
  • 1/2 cup cheddar cheese (shredded)
  • 1/2 cup Monterey jack cheese (shredded)
  • 1/2 cup plain breadcrumbs
  • 2 tablespoons olive oil

How to Make It

  1. Preheat oven to 350 F.
  2. Cook the noodles in salted water, according to directions. Drain, rinse in cold water and add to a large mixing bowl.
  3. Melt the butter in a saucepan, and sauté the onions over med-low heat for about 3 minutes. Add the flour and continue cooking, stirring, for another 2 minutes. Whisk in the milk, mushroom soup, salt, and pepper, and cook stirring, until the mixture begins to simmer and thickens.
  1. Add the cooked sauce to the bowl of noodles. Add the turkey, peas, and 1/2 the cheese, and mix with a spatula to combine.
  2. Pour the mixture into a 9 x 13 buttered casserole dish, and top with the rest of the cheese.
  3. Mix the breadcrumbs and olive oil until combined and spread evenly over the casserole.
  4. Bake for 35 minutes, until bubbling and browned.
Nutritional Guidelines (per serving)
Calories 1263
Total Fat 56 g
Saturated Fat 21 g
Unsaturated Fat 20 g
Cholesterol 372 mg
Sodium 1,495 mg
Carbohydrates 75 g
Dietary Fiber 4 g
Protein 111 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)