Turkey Egg Noodle Casserole

Turkey tetrazzini casserole
Martin Jacobs/Photolibrary/Getty Images
Ratings (7)
  • Total: 50 mins
  • Prep: 15 mins
  • Cook: 35 mins
  • Yield: 6 Portions
Nutritional Guidelines (per serving)
1263 Calories
56g Fat
75g Carbs
111g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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


  • 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

Steps to Make It

Preheat oven to 350 F.

Cook the noodles in salted water, according to directions. Drain, rinse in cold water and add to a large mixing bowl.

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.

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.

Pour the mixture into a 9 x 13 buttered casserole dish, and top with the rest of the cheese.

Mix the breadcrumbs and olive oil until combined and spread evenly over the casserole.

Bake for 35 minutes, until bubbling and browned.