Turkey Noodle Casserole

So Thanksgiving has come and gone, and if you were like me and hosted a traditional Thanksgiving dinner, you were probably left with loads of leftovers.

My husband certainly had no complaints about that, however I myself can only take so many turkey sandwiches before I’m completely over it ’til next Thanksgiving!
I try to make the most of what I am left with.


I clean the turkey of its meat, I boil the bones to make broth and I use it to make things like turkey soup or perhaps even a risotto. Done and done, and I still have turkey to spare!

I found a recipe at campbells.com for turkey noodle casserole that was simple and sure to be delicious. The only adjustment I made to the original recipe was doubling the quantity of the melted butter and bread crumbs, as I found that the amount originally suggested wasn’t enough to fully sprinkle over the casserole.



Turkey Noodle Casserole


2 cans Cream of Mushroom SoupIMG_6517.jpg

1 cup milk

2 cups frozen peas

2 cups cooked turkey, cubed or torn

6 oz egg noodles, cooked and drained (I used long fettucine noodles, but in hindsight, I would have chosen a short pasta like penne or shell)

4 tbsp plain dry bread crumbsIMG_6521.jpg

2 tbsp butter, melted



  1. Stir the soup, milk, peas, turkey and noodles in a 3-quart casserole.  Stir the bread crumbs and butter in a small bowl.
  2. Bake the turkey mixture at 400°F. for 30 minutes or until hot and bubbling.  Stir the turkey mixture.  Sprinkle with the bread crumb mixture.
  3. Bake for 5 minutes or until the bread crumb mixture is golden brown.



Voila! Turkey Noodle Casserole!!




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