Turkey Noodle Casserole
Turn leftover holiday turkey into this creamy Turkey Noodle Casserole, with egg noodles, a homemade cheddar sauce, veggies and a crisp panko topping. Chicken or tuna work too. The whole family will love it!
Servings: 8
Calories: 652kcal
Ingredients
For the casserole
- 12 oz egg noodles we use the extra broad size
- 4 tablespoons salted butter
- ½ cup diced yellow onion
- 1 cup thinly sliced celery
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups milk any fat percentage
- ½ cup heavy cream can sub half and half for a lighter option
- ½ cup chicken or turkey broth
- 2 teaspoons hot sauce I use Tabasco or sriracha
- 1½ teaspoons salt plus more to taste
- ¼ teaspoon course ground black pepper
- 2 cups freshly grated cheddar cheese
- ¾ cup sour cream
- 3 cups cooked turkey, shredded or diced see Note 1
- 1½ cups frozen mixed vegetables we like peas, carrots and green beans; see Note 2
For the topping
- 1 cup freshly grated cheddar cheese
- ¼ cup panko breadcrumbs
- 1 tablespoon chopped fresh parsley optional
Instructions
- Preheat the oven to 350°F. Spray a 9x13-inch baking dish with cooking spray.
- Bring a large pot of generously salted water to a boil. Add the egg noodles and cook until 1 minute before al dente, according to package instructions. Drain, rinse under cold water, and set aside.
- In the same pot, melt the butter over medium heat. Add the onion and celery and cook until the celery is soft, about 5 minutes. Sprinkle the flour and garlic over the vegetables and whisk for 1–2 minutes.
- Slowly pour in the milk, a bit at a time, while whisking, followed by the cream and broth. Whisk in the hot sauce, salt, and pepper. Bring to a simmer, then reduce heat and cook until thickened, stirring occasionally.
- Add the 2 cups cheddar a handful at a time, letting each addition melt before adding more. Stir in the sour cream, then the turkey, frozen vegetables, and cooked noodles.
- Transfer to the prepared baking dish. Top with the remaining 1 cup cheddar, then sprinkle the panko evenly over top.
- Bake for 25 minutes, or until heated through and bubbling. Sprinkle with parsley, if desired, and serve hot.
Notes
- Protein swaps: Can substitute rotisserie or grilled chicken, or two 5-oz cans of tuna, drained.
- Fresh vegetables: Use fresh instead of frozen, adding them with the onion and celery. Chop carrots small or even grate them so they cook quickly along with everything else.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Note that if you're using leftover turkey (rather than freshly cooked chicken or canned tuna suggested above) you should only keep leftovers within 4 days of when the turkey was originally cooked, for food safety reasons. This casserole does not freeze well.
- Reheating: Reheat individual portions covered in the microwave.
Nutrition
Calories: 652kcal | Carbohydrates: 46g | Protein: 40g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 175mg | Sodium: 1060mg | Potassium: 626mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2891IU | Vitamin C: 7mg | Calcium: 455mg | Iron: 2mg
