Turkey Noodle Casserole Aka Turkey Mess
Transform your turkey leftovers into pure comfort food with this Turkey Noodle Casserole, lovingly nicknamed "Turkey Mess." Combining tender egg noodles, succulent shredded turkey, and a rich, creamy sauce made from scratch, this casserole is loaded with layers of flavor and cheesy goodness. A medley of peas and carrots adds a pop of color and nutrition, while a golden breadcrumb topping (optional but recommended) creates the perfect crispy finish. Ready in under an hour with just 20 minutes of prep, it’s an effortless one-dish dinner your whole family will devour. Perfect for holiday leftovers or anytime you’re craving cozy casserole vibes, this dish proves that “messy” can be absolutely delicious!
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Recipe Information
Ingredients
- 12 ounces Egg noodles
- 3 cups Cooked turkey (shredded or diced)
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion (diced)
- 2 cloves Garlic (minced)
- 3 tablespoons All-purpose flour
- 2 cups Chicken or turkey broth
- 1 cup Whole milk
- 1 cup Sour cream
- 2 cups Frozen peas and carrots
- 2 cups Cheddar cheese (shredded)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Breadcrumbs (optional topping)
- 1 tablespoon Olive oil or melted butter (for topping)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente, then drain and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken or turkey broth and milk, stirring to create a smooth, creamy sauce. Let it simmer for 3-4 minutes to thicken.
Stir in the sour cream, salt, black pepper, peas, and carrots. Mix well to combine.
Add the cooked turkey and drained egg noodles to the skillet, then fold in half of the shredded cheddar cheese. Mix until evenly coated with the sauce.
Transfer the noodle mixture to the prepared casserole dish, spreading it out evenly. Top with the remaining cheddar cheese.
If using breadcrumbs, toss them with olive oil or melted butter and sprinkle evenly over the casserole.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from the oven and let rest for 5 minutes before serving. Enjoy your Turkey Noodle Casserole!
Nutrition Facts
Calories |
780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 1011 mg | 44% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 9.4 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 442 mg | 34% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 718 mg | 15% | |
*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.
