Leftover Turkey Noodle Casserole
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.
With only a few days left until Thanksgiving, everyone is on that mad rush to grab everything needed at the grocery store, finalize all holiday plans and start cooking! It isn’t just the holiday meal that needs to be planned though- what about the day after when we once again all in a mad rush about town but this time to the mall? Well, all that leftover turkey is going to come in handy for this Leftover Turkey Noodle Casserole.
Leftover Turkey Noodle Casserole
Leftover Turkey Noodle Casserole is creamy, cheesy and has just the right amount of vegetables and loads of leftover turkey. This recipe can even be made with leftover rotisserie chicken anytime of the year.
- 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
- Preheat oven to 350 degrees.
- Cook pasta and drain.
- While the pasta cooks, add the cans of condensed soup, milk, leftover turkey, salt and pepper into a casserole dish. Stir ingredients together.
- 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.
- Add the pasta to casserole dish and mix all the ingredients together.
- Top with shredded cheese.
- Bake for 30 minutes.
