Leftover Turkey Mushroom Noodle Casserole
Transform your post-holiday leftovers into pure comfort with this Leftover Turkey Mushroom Noodle Casserole—a creamy, cheesy, and satisfyingly hearty dish that brings new life to your fridge staples. Featuring tender egg noodles tossed in a rich, homemade mushroom sauce with hints of garlic and thyme, this casserole is generously packed with chunks of juicy leftover turkey, sweet peas, and gooey melted cheddar. The crowning touch? A golden, buttery breadcrumb topping that adds the perfect crunch to every bite. Ready in just under an hour, it’s an easy, family-friendly recipe ideal for making the most of Thanksgiving or Christmas leftovers. Warm, cozy, and utterly irresistible, this dish is sure to become your new seasonal favorite!
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Recipe Information
Ingredients
- 12 oz egg noodles
- 4 tbsp unsalted butter
- 1 medium yellow onion
- 2 cloves garlic cloves
- 8 oz mushrooms
- 3 tbsp all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup whole milk
- 1 cup sour cream
- 3 cups leftover cooked turkey
- 1 cup frozen peas
- 2 cups shredded cheddar cheese
- 1 cup panko breadcrumbs
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and sliced mushrooms, and cook for an additional 5-6 minutes until the mushrooms are tender and their liquid has evaporated.
Stir in the flour, cooking for 1-2 minutes until it forms a paste. Gradually whisk in the chicken or turkey broth and milk, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 3-4 minutes until thickened.
Remove the skillet from heat and stir in the sour cream, salt, pepper, and dried thyme. Add the cooked turkey, frozen peas, and 1 cup of shredded cheddar cheese. Mix until everything is combined.
In a large mixing bowl, combine the cooked egg noodles with the turkey and mushroom mixture. Toss gently to coat, then transfer the mixture to the prepared baking dish.
In a small bowl, mix the panko breadcrumbs with 1 tablespoon of olive oil and 2 tablespoons of melted butter. Sprinkle the breadcrumb mixture evenly over the casserole. Top with the remaining 1 cup of shredded cheddar cheese.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and golden on top.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your hearty and delicious Leftover Turkey Mushroom Noodle Casserole!
Nutrition Facts
Calories |
4174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.7 g | 300% | |
| Saturated Fat | 124.1 g | 620% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 6259 mg | 272% | |
| Total Carbohydrate | 227.6 g | 83% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 52.3 g | ||
| Protein | 302.5 g | 605% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 2549 mg | 196% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 4446 mg | 95% | |
*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.
