Warm and cozy creamy turkey and noodles is a simple dish perfect for dinner any night, especially the day after Thanksgiving!
That Thanksgiving turkey is so yummy the day of, but the leftovers are the best! They make a great addition to yummy recipes like Turkey Tetrazzini and Turkey Soup, and of course this creamy turkey and noodles!
Who here LOVES Thanksgiving?!
It’s such a wonderful holiday, and I love that families gather near and far to show gratitude for each other and all their blessings. Not only do you get to spend quality time with your loved ones, but there is SO much good food involved with the day. From turkey to mashed potatoes and everything in between, it’s a day of eating… and eating… and eating. In fact, there are usually so many leftovers that we send home Tupperware full of the day’s feast.
One item we always seem to have leftover of is the turkey. With that in mind, I wanted to share a recipe that would be great for AFTER Thanksgiving that could help use up some of that yummy turkey meat. I spotted today’s recipe on Kraft Foods and knew I had to give it a try because it had so many of my favorite ingredients.
It was super easy to make and would be perfect for Sunday dinner a few days after Thanksgiving. Best part is it also reheats well and can be enjoyed the next day too. I mean, why not have turkey for days, right?!? That probably won’t work with all the tryptophan that makes you tired. 😉
Making Leftover Turkey Casserole
PREP. Preheat oven to 350.
PASTA. Cook pasta as directed on package.
VEGGIES + SAUCE. While pasta is cooking, add butter to a large pot. Add frozen veggies and cook until thawed. Add flour and cook and stir for 1 – 2 minutes. Stir in milk and bring to a boil. Cook until thickened and then add turkey, soup, sour cream, salt and pepper. Mix until well combined.
BAKE. Drain pasta and add to sauce. Stir until well combined and then spoon into a greased 9×13 pan. Cover and place in the oven.
CHEESE. Top with cheese and cook for 25 – 30 minutes. Cook uncovered for an additional 10 – 15 minutes. Serve warm and enjoy!
Most veggies would work well in this dish, and I’m thinking we will have to try Broccoli or Asparagus next time. 😉
STORE leftover pasta in an airtight container in the fridge for 2-4 days. Reheat individual servings in the microwave and larger servings in the oven or on the stovetop if need be.
This is the perfect type of casserole to take to the neighbors! If you would like to prepare this casserole and FREEZE before baking I would suggest preparing it in a disposable foil pan. Then cover with the lid, or foil and place in the freezer. This should last about 2-3 months. Make sure to write the baking information and date made on top of the lid. You can also freeze it after baking and reheat it in the oven until warmed through!
For more yummy casseroles try:
- Dorito casserole
- Mexican casserole
- Cheesy Zucchini Casserole
- Easy Hamburger Casserole
- Chicken and Dumpling Casserole
Creamy Turkey and Noodles Recipe
- 16 oz bowtie pasta uncooked
- 1/4 cup butter
- 16 oz frozen mixed veggies
- 6 tbsp flour
- 2 cups milk
- 14-16 oz turkey breast cooked and chopped
- 2 cans cream of chicken soup
- 1 cup sour cream
- 1-1 1/2 cups Italian cheese
- salt and pepper
- Preheat oven to 350.
- Cook pasta as directed on package.
- While pasta is cooking, add butter to a large pot. Add frozen veggies and cook until thawed. Add flour and cook and stir for 1 – 2 minutes.
- Stir in milk and bring to a boil. Cook until thickened and then add turkey, soup, sour cream, salt and pepper. Mix until well combined.
- Drain pasta and add to sauce. Stir until well combined and then spoon into a greased 9x13 pan. Cover and place in the oven.
- Top with cheese and cook for 25 – 30 minutes. Cook uncovered for an additional 10 – 15 minutes. Serve warm and enjoy!
Adapted from Kraft Recipes.