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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!
Use up those Thanksgiving Leftovers!
We love Thanksgiving! 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.
It was super easy to make and would be perfect for Sunday dinner a few days after Thanksgiving. The best part is it also reheats well and can be enjoyed the next day too. I mean, why not have turkey for days, right?!
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. 😉
Storing Info
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
Ingredients
- 16 oz bowtie pasta uncooked
- 1/4 cup butter
- 16 oz frozen mixed veggies
- 6 tbsp all-purpose 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 to taste
Instructions
- 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 9×13 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from Kraft Recipes.
We make this every year after Thanksgiving. We always have turkey left, so this is on the menu! It’s such a comforting meal!
A great way to use leftover turkey. Creamy and perfect with the pasta and veggies.
I forgot to add. ..Looks like the picture!
My family of four really enjoyed this dish! Definitely would add more cheese…But we really like cheese. Served with some garlic bread by candle light makes this even more special. We give it a 4.5 out of 5 star?
Yay!! I am so glad to hear that! Thank you for trying it!
Am a little confused on steps 5 and 6. It says to cover and put in oven, doesn’t say for how long, then step 6 says to top with cheese and cook 25-30 minutes, then uncovered 10-15 minutes. that would be around 45 minutes cook time, however it states cook time is 1 hour. thanks for you help.
I was wondering the same thing. I’m going to cook covered for 20 mins then add cheese and cook the 25 mins uncovered. Hopefully that’s close enough!
So, cover with cheese before cooking & cover & bake for 25-30 minutes, then uncover & bake an additional 10-15 minutes. All ovens vary, so baking times will vary, but I will need to fix that in the post 🙂
Add cheese before cooking, then cover & bake for 25-30 minutes. Uncover & bake for 10-15 minutes longer. It’s not quite an hour, though ovens vary, so it may take longer.
The flavor was spot on for turkey pot pie. 16 oz of pasta way too much. 8 oz would be plenty. More vegetables please. Make sauce with more vegetables, put in pan, top with crust. Perfect pot pie. If you want it to be a pasta dish 8 oz pasta.
I am glad you liked the flavor 🙂 Thank you!
Hi!
I’m currently working on a blog post about Thanksgiving leftover recipes for a company blog. Could I share a link to your recipe, and one photo on our website? Let me know. Thanks!
What exactly do you mean by “Italian cheese”? There are several of them and I would like to know what you mean.
I just used the Kraft shredded Italian cheese. Really, if you have a preference, you could add what you like 🙂 Hope you like it!
I cant wait to make this recipe it looks so yummy. My family is going to love it I shared your recipe on my blog at http://countrymotheronabudget.blogspot.com/2016/11/creamy-turkey-and-noodles.html
It’s delicious!! Thanks so much!!
These are the best! A family favorite for us!!
Thanks for sharing and stopping by!!