Leftover Turkey Noodle Casserole
Recipe type: Entree
Leftover Turkey Noodle Casserole is made with leftover turkey, egg noodles, vegetables and canned soups topped with shredded cheddar cheese for a comforting dish after the holiday.
  • 1 teaspoon Italian seasoning
  • 12 ounces egg noodles, cooked according to bag instruxtions and drained
  • 3 cups leftover turkey, diced
  • 16 ounces frozen vegetables (I used peas and carrots), thawed
  • 1 cup milk
  • 10 ounce can cream of chicken
  • 10 ounce can cream of mushroom
  • .5 teaspoon salt
  • .5 teaspoon pepper
  • .5 cup onion, finely diced
  • 1 cup cheddar cheese, shredded
  • 1 Tablespoon olive oil
  1. Preheat oven to 350 degrees.
  2. Cook pasta and drain.
  3. While the pasta cooks, add the cans of condensed soup, milk, leftover turkey, salt and pepper into a casserole dish. Stir ingredients together.
  4. On the stovetop on a medium heat, drizzle some olive oil on bottom of pan and add the diced onion. Stir and let cook for 3 minutes and then add the vegetables for 1 minute with the Italian seasoning. Add the onion mixture to casserole dish.
  5. Add the pasta to casserole dish and mix all the ingredients together.
  6. Top with shredded cheese.
  7. Bake for 30 minutes.
Recipe by Leggings 'N' Lattes at https://leggingsnlattes.com/leftover-turkey-noodle-casserole/