Description
This Leftover Turkey Noodle Casserole is a comforting, creamy dish perfect for using up leftover turkey. Combining tender egg noodles with a savory homemade sauce, mixed vegetables, and melted cheese, it’s baked to bubbly perfection for a hearty family meal.
Ingredients
Scale
Sauce and Filling
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups chicken broth
- 1 cup half and half (or whole milk or heavy cream)
- 1 teaspoon dried onion powder
- 1 teaspoon dried garlic powder (or less, to taste)
- 1/2 teaspoon dried thyme
- Salt & pepper (to taste)
- 16 oz frozen vegetable medley
- 1/4 cup cream cheese
- 3 cups cooked and diced turkey meat (or cooked chicken/rotisserie chicken)
Main
- 1 pound egg noodles (cooked according to package directions)
- 1 cup shredded cheese (a mix of sharp cheddar and mozzarella recommended)
Instructions
- Prep the oven and casserole dish: Preheat your oven to 375°F (190°C) and lightly grease a deep 9×13 inch casserole dish to prevent sticking.
- Make the creamy sauce and filling: In a large, deep skillet over medium heat, melt the butter. Stir in the flour and whisk until smooth to create a roux. Gradually whisk in the chicken broth and half-and-half, continuing to whisk over medium heat until the sauce thickens. Season the sauce with dried onion powder, dried garlic powder, dried thyme, salt, and pepper. Next, stir in the cooked turkey meat, frozen vegetables, and cream cheese until well combined. Finally, fold in the cooked egg noodles ensuring everything is evenly coated with the sauce.
- Assemble and bake the casserole: Transfer the noodle mixture into the prepared casserole dish. Sprinkle the shredded cheese evenly over the top. Bake uncovered in the preheated oven for 20-30 minutes, or until the cheese has fully melted and the casserole is bubbly throughout.
Notes
- You can substitute leftover turkey with cooked chicken or rotisserie chicken if preferred.
- Adjust the dried garlic powder to your taste intensity.
- For a richer casserole, use heavy cream instead of half and half.
- Frozen vegetable medley can be replaced with fresh veggies of your choice.
- Leftovers can be stored in the refrigerator for 3-4 days and reheated.