Turkey Casserole with Bacon
Indulge in the ultimate comfort food with this Turkey Casserole with Bacon, a hearty and flavorful dish that's perfect for using up leftover turkey. Packed with tender shredded turkey, crispy bacon, creamy cheddar cheese, and al dente egg noodles, this casserole brings together a medley of textures and tastes in every bite. The savory cream of mushroom soup and sour cream blend into a luscious sauce, while the addition of peas and onions adds freshness and depth. Topped with golden melted cheese and crunchy bacon, this oven-baked delight is ready in just under an hour, making it an easy weeknight dinner or a crowd-pleasing potluck favorite. Best served warm and garnished with fresh parsley, this casserole is the perfect combination of cozy and crave-worthy! Keywords: turkey casserole, bacon casserole, leftover turkey recipe, easy dinner idea, comfort food casserole.
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Recipe Information
Ingredients
- 3 cups cooked turkey (shredded or cubed)
- 8 pieces bacon slices
- 4 cups egg noodles
- 2 cups cheddar cheese (shredded)
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 cup milk
- 1 cup frozen peas
- 1 small yellow onion (chopped)
- 2 cloves garlic (minced)
- 2 tablespoons parsley (chopped, optional for garnish)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch casserole dish lightly with olive oil or non-stick cooking spray.
Cook the bacon in a skillet over medium heat until crispy. Place the cooked bacon on a plate lined with paper towels to drain excess grease, then crumble it into bite-sized pieces. Set aside.
In a large pot, bring salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside.
In the same skillet used for the bacon, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until soft. Add the minced garlic and cook for an additional 30 seconds until fragrant.
In a large mixing bowl, combine the cream of mushroom soup, sour cream, milk, salt, and black pepper. Mix until smooth.
Add the cooked turkey, cooked onion and garlic mixture, frozen peas, and half of the shredded cheddar cheese to the bowl. Stir until everything is evenly coated in the sauce.
Fold in the cooked egg noodles gently to combine. Transfer the mixture into the prepared casserole dish and spread it out evenly.
Sprinkle the remaining cheddar cheese over the top of the casserole, followed by the crumbled bacon.
Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbling.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 45% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 1040 mg | 45% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 9.4 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 449 mg | 35% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 591 mg | 13% | |
*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.
