Easy Turkey Casserole
Comfort food meets convenience with this Easy Turkey Casserole, a hearty dish that's perfect for using up leftover turkey! This recipe combines tender egg noodles, succulent turkey, and a velvety homemade cream sauce studded with peas and carrots for a meal that's both creamy and satisfying. Topped with a layer of gooey cheddar cheese and golden, crispy panko breadcrumbs mixed with Parmesan, each bite offers the perfect mix of textures. Ready in just 50 minutes, this family-friendly dish is as quick as it is flavorful. Whether you're preparing a cozy weeknight dinner or repurposing holiday leftovers, this turkey casserole will become a fast favorite. Serve it warm and bubbly straight from the oven and watch it disappear!
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Recipe Information
Ingredients
- 3 cups cooked turkey
- 12 ounces egg noodles
- 4 tablespoons butter
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 cup all-purpose flour
- 3 cups milk
- 1.5 cups chicken or turkey broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups frozen peas and carrots
- 2 cups shredded cheddar cheese
- 1 cup panko breadcrumbs
- 0.5 cup parmesan cheese, grated
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set it aside.
Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
In a large skillet, melt 4 tablespoons of butter over medium heat. Add the diced onion and celery, and sauté until softened, about 5 minutes.
Sprinkle the flour over the vegetables and stir until fully incorporated, creating a roux. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the milk and broth, stirring constantly to avoid lumps. Cook the mixture until it thickens, about 5 minutes.
Season with salt and black pepper. Stir in the frozen peas and carrots.
In a large mixing bowl, combine the cooked egg noodles, shredded turkey, and the creamy vegetable sauce. Mix well.
Transfer the mixture into the prepared casserole dish and spread it out evenly. Sprinkle the shredded cheddar cheese over the top.
In a small bowl, combine the panko breadcrumbs, grated parmesan cheese, and olive oil. Mix until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture over the cheddar cheese layer.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes before serving.
Nutrition Facts
Calories |
4549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.3 g | 312% | |
| Saturated Fat | 113.6 g | 568% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 1031 mg | 344% | |
| Sodium | 6535 mg | 284% | |
| Total Carbohydrate | 307.2 g | 112% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 60.6 g | ||
| Protein | 283.5 g | 567% | |
| Vitamin D | 8.3 mcg | 41% | |
| Calcium | 3295 mg | 253% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 3836 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
