Turkey Noodle Casserole
A great way to use up leftover Thanksgiving turkey, or try it with chicken instead!
Servings 6 people
Calories 560kcal
Ingredients
- 8 ounces uncooked medium egg noodles (or other noodles of choice)
- 2 cups cooked, diced turkey
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 ½ cups milk
- ¼ cup sour cream
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cups (about 8 ounces) grated Colby Jack cheese, divided
- 1 cup frozen peas, optional
- 1 cup coarsely crushed Ritz crackers
- 2 tablespoons salted butter, melted
Instructions
- Preheat oven to 350°F. Grease a 3-quart baking dish with butter or cooking spray; set aside.
- Cook the noodles in a large pot of salted boiling water for 1 minute less than the package directions for al dente. Drain.
- In a large bowl, combine turkey, condensed soup, milk, sour cream, garlic powder, onion powder, salt, pepper, and 1 cup of the cheese. Add the cooked noodles and frozen peas to the turkey mixture; stir to combine. Taste and season with additional salt and pepper, if desired.
- Transfer the turkey and noodle mixture to the prepared baking dish. Sprinkle the remaining 1 cup of grated cheese over top.
- In a small bowl, combine the cracker crumbs and the melted butter. Sprinkle over the top of the casserole.
- Bake, uncovered, for 25-30 minutes, or until the top is golden brown and the filling is hot and bubbly.
Notes
- Swap out the egg noodles and use a different shape of pasta. Spaghetti is a great option, but shorter shapes like penne, elbows, and rotini will all work, too.
- Use chicken instead of turkey.
- Try different veggies in lieu of the peas (or omit the veggies altogether). Try frozen mixed vegetables, corn, canned or frozen green beans, drained canned diced tomatoes, steamed or parboiled broccoli florets, or drained diced pimentos.
- Instead of the Ritz cracker crumb topping, try a different crunchy topping -- such as buttered Corn Flakes crumbs, buttered panko breadcrumbs, or crushed potato chips.
- Try different types of cheese instead of the Colby Jack. Other good options include sharp cheddar cheese, Monterey Jack, Pepper Jack, Colby, Mozzarella, or Gruyere.
- Swap out the cream of mushroom soup and use a different flavor of condensed soup, such as cream of chicken soup or cream of celery soup.
- Jazz up the dish and make it spicy by adding a dash of cayenne pepper to the creamy sauce, or garnish individual servings with crushed red pepper flakes.
- Season the casserole with fresh herbs or dried herbs, such as sage, parsley, thyme, basil, rosemary, oregano, or chives.
Nutrition
Serving: 1/6 of the casserole | Calories: 560kcal | Carbohydrates: 40g | Protein: 38g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 139mg | Sodium: 1034mg | Potassium: 513mg | Fiber: 2g | Sugar: 5g | Vitamin A: 714IU | Vitamin C: 0.2mg | Calcium: 426mg | Iron: 2mg