Leftover Noodles Casserole
Transform your leftovers into a comforting, golden-baked masterpiece with this Leftover Noodles Casserole. This versatile recipe combines tender cooked noodles, wholesome vegetables, and protein of your choice—like shredded chicken or tofu—swirled in a creamy cheddar cheese sauce made from scratch. Topped with a crispy, golden breadcrumb crust, this dish is perfect for busy weeknights or whenever you want to breathe new life into your fridge essentials. Ready in under an hour, it’s a family-friendly dinner that’s big on flavor and low on food waste. Whether you're using spaghetti, penne, or egg noodles, this casserole is a crowd-pleaser that turns pantry staples into pure comfort.
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Recipe Information
Ingredients
- 3 cups Cooked noodles (any type, e.g., spaghetti, penne, or egg noodles)
- 1 cup Cooked vegetables (e.g., broccoli, peas, carrots, bell peppers)
- 1 cup Cooked protein (e.g., shredded chicken, ground beef, or tofu)
- 1.5 cups Shredded cheddar cheese
- 1 cup Milk
- 0.5 cups Heavy cream
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cloves Minced garlic
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 0.5 cups Breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish with cooking spray or butter.
In a saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Slowly whisk in the milk and heavy cream, ensuring there are no lumps. Simmer for 3-5 minutes, stirring frequently, until the sauce thickens.
Stir in 1 cup of the shredded cheddar cheese, salt, and black pepper until the cheese is melted and the sauce is smooth. Remove from heat.
In a large mixing bowl, combine the cooked noodles, cooked vegetables, cooked protein, and cheese sauce. Mix until everything is evenly coated.
Transfer the mixture to the prepared casserole dish and spread it out in an even layer.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top.
In a small bowl, mix the breadcrumbs with olive oil. Sprinkle this mixture evenly over the casserole for a crispy topping.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbling and the top is golden brown.
Let the casserole rest for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.1 g | 200% | |
| Saturated Fat | 82.5 g | 412% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4975 mg | 216% | |
| Total Carbohydrate | 318.1 g | 116% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 30.5 g | ||
| Protein | 179.6 g | 359% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1738 mg | 134% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1840 mg | 39% | |
*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.
