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Leftover Turkey Casserole

A creamy, cheesy leftover turkey casserole with egg noodles, peas and a crunchy buttery topping. The easiest way to turn Thanksgiving turkey into a cozy family dinner.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 430 kcal

Ingredients
  

Casserole:

  • 8 oz wide egg noodles
  • 4 tbsp unsalted butter
  • 1 medium yellow onion diced
  • 2 celery ribs diced
  • 8 oz mushrooms sliced, optional
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken or turkey broth
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 1/2 tsp dried thyme
  • 3 cups cooked turkey chopped or shredded
  • 1 cup frozen peas
  • 1 1/2 cups shredded cheddar cheese divided
  • salt and black pepper to taste

Topping:

  • 3/4 cup panko breadcrumbs
  • 1/4 cup grated parmesan
  • 2 tbsp butter melted
  • 1 tbsp fresh parsley chopped, for serving

Instructions
 

  • Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish. Cook the egg noodles in salted water 2 minutes less than the package says. Drain.
  • Melt the butter in a large skillet over medium heat. Add the onion, celery and mushrooms and cook for 6 to 8 minutes until soft. Add the garlic and cook 30 seconds.
  • Sprinkle in the flour and stir for 1 minute. Slowly whisk in the broth and milk. Simmer for 3 to 4 minutes, stirring, until thick and smooth.
  • Take the pan off the heat. Stir in the sour cream, thyme, turkey, peas, noodles and 1 cup of the cheddar. Season with salt and pepper. Spread in the baking dish.
  • Top with the remaining 1/2 cup cheddar. Mix the panko, parmesan and melted butter and sprinkle over the top.
  • Bake for 25 to 30 minutes, until bubbly and golden and the center reaches 165°F (74°C). Rest 5 minutes, sprinkle with parsley and serve.

Notes

Make ahead: Assemble without the topping, cover and refrigerate up to 1 day. Add the topping and bake 35 to 40 minutes.
Storage: Refrigerate leftovers up to 3 days. Use turkey within 3 to 4 days of Thanksgiving.
Reheat: Cover with foil and warm at 350°F (175°C) for 15 to 20 minutes until hot to 165°F (74°C).
Variations: Use rice or pasta instead of noodles, swap peas for broccoli, or use leftover chicken.
Keyword leftover turkey casserole, leftover turkey recipes, thanksgiving leftovers, turkey noodle casserole