Introduction

This Cheesy Turkey Noodle Casserole is a comforting and hearty dish perfect for using up leftover turkey or chicken. Creamy, cheesy, and packed with tender vegetables, it’s an easy meal that the whole family will enjoy.

The image shows a close-up of a cheesy layered casserole in a white dish on a white marbled surface. The dish features several layers: a bottom layer of cream sauce with bits of vegetables, a middle layer of wide pasta strips mixed with small pieces of carrot and green herbs, and a top layer of melted golden-yellow cheese with fresh green parsley leaves sprinkled on top. A woman's hand is gently pulling back one corner, revealing the soft and creamy texture inside the casserole. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12-16 oz egg noodles, cooked for two minutes less than package directions
2 tbsp butter
1 small yellow onion, diced
1 cup celery, chopped
1 cup carrots, chopped
1 tsp salt
1 tsp black pepper
½ tsp garlic powder
½ tsp dried thyme
6 tbsp all-purpose flour
3 cups chicken broth
1 cup milk (2% or whole)
1 cup sour cream
3 cups shredded cheddar cheese, divided
2 cups turkey (pre-cooked, chopped) or cooked chicken
Parsley for garnish (optional)

Instructions

Step 1: Preheat the oven to 350°F and lightly grease a 9×13 inch casserole dish.
Step 2: Cook the egg noodles according to package directions, but drain them 2 minutes early to keep them firm. Set aside.
Step 3: In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and carrots, and cook for 7-10 minutes until vegetables are tender.
Step 4: Stir in salt, black pepper, garlic powder, and dried thyme. Sprinkle the flour over the vegetables and stir well. Cook for 2-3 minutes to remove the raw flour taste.
Step 5: Slowly whisk in the chicken broth and milk. Bring the mixture to a gentle simmer and cook until it thickens and becomes bubbly.
Step 6: Remove the skillet from heat. Stir in the sour cream and 1 ½ cups of the shredded cheddar cheese until smooth and melted.
Step 7: Combine the cooked noodles, chopped turkey, and creamy vegetable sauce in the skillet or a large bowl. Mix gently to combine.
Step 8: Transfer the mixture to the prepared casserole dish. Sprinkle the remaining 1 ½ cups of cheddar cheese evenly over the top.
Step 9: Bake for 30 minutes or until the casserole is hot and the cheese on top is melted and bubbly.
Step 10: Let the casserole rest for a few minutes. Garnish with parsley if desired and serve warm.

Tips & Variations

Use leftover turkey or substitute with cooked chicken for a different flavor.
For extra creaminess, add a splash of heavy cream in place of some milk.
Try different cheeses like Monterey Jack or mozzarella for a unique twist.
Add frozen peas or mushrooms to the vegetables for added texture and flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warmed through. This casserole also freezes well—freeze in a covered container for up to 2 months and thaw overnight before reheating.

How to Serve

The image shows a close-up of creamy pasta with three visible layers of wide pasta noodles covered in a thick, pale yellow sauce. Small diced orange carrots and pieces of green herbs are scattered throughout, adding color contrast. A silver fork is lifting a bite of pasta from the white dish, with a woman's hand holding the fork. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can use other short pasta shapes like rotini or penne. Just be sure to cook them al dente and drain them a bit early to avoid mushiness.

Can I make this casserole ahead of time?

Absolutely! Prepare the casserole up to the baking step, cover it, and refrigerate for up to 24 hours before baking. This makes it a great option for busy weeknights.