Best Thanksgiving Leftovers Turkey Noodle Casserole Recipes

TURKEY NOODLE CASSEROLE

Turkey Noodle Casserole image

A great casserole to make with Thanksgiving or Christmas turkey leftovers. The hint of curry really makes this recipe great! Adapted from a recipe by Diana Rattray.

Provided by CKITCHING

Categories Main Dish Recipes Casserole Recipes Turkey

Time 55m

Yield 8

Number Of Ingredients 14

Ingredients

1 (12 ounce) package egg noodles
1 (10 ounce) package frozen peas, thawed
2 cups diced cooked turkey
2 tablespoons salted butter
1 (8 ounce) package sliced mushrooms
½ medium onion, chopped
2 cloves garlic, chopped
1 (10.5 ounce) can condensed cream of mushroom soup
1 ¼ cups leftover turkey gravy
½ cup milk
½ teaspoon curry powder
½ teaspoon poultry seasoning
salt to taste
1 cup shredded Cheddar cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart baking dish.
Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
At the same time, melt butter in a saucepan over medium heat. Add mushrooms, onion, and garlic; saute until tender, 5 to 7 minutes. Add condensed soup, leftover gravy, milk, curry powder, poultry seasoning, and salt; cook and stir until well blended and hot, about 5 minutes.
Combine cooked egg noodles, turkey, and peas in the prepared baking dish. Pour hot soup mixture over top and sprinkle with Cheddar cheese.
Bake in the preheated oven until hot and bubbly, 25 to 30 minutes.

Nutrition Facts : Calories 409.1 calories, Carbohydrate 42.3 g, Cholesterol 85.6 mg, Fat 15.4 g, Fiber 3.3 g, Protein 24.4 g, SaturatedFat 6.6 g, Sodium 616.1 mg, Sugar 4.8 g

THANKSGIVING LEFTOVERS-TURKEY NOODLE CASSEROLE

Thanksgiving Leftovers-Turkey Noodle Casserole image

This has been a tradition with our family for many years to make with leftover turkey for Thanksgiving or you can use anytime and use chicken instead. When I originally got this recipe I felt that the sauce ingredients were not enough and always double the sauce. So if you find that the sauce is too much then just cut the ingredients in half, which is the original recipe! Also, I have never used the minced pimiento. Enjoy!

Provided by ButterflyCat

Categories One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup butter
1/2 cup sifted flour
2 cups chicken broth
2 cups milk
2 chicken bouillon cubes
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup minced pimiento (optional)
2 -3 cups bite-sized cooked turkey or 2 -3 cups chicken meat
1 (12 ounce) package egg noodles, cooked by pkg. directions and drained
1 (10 ounce) package frozen mixed vegetables, cooked by pkg. directions and drained
1 cup soft white bread crumbs mixed with 3 tablespoons melted butter

Steps:

Preheat oven to 350°F
For sauce melt butter in a large saucepan over moderate heat and blend in flour using a whisk; slowly whisk in broth and milk, add bouillon cubes, salt and pepper, and heat, stirring until mixture thickens, using your whisk.
Remove from heat, mix in all remaining ingredients except topping, in an extra large bowl.
Spoon into a buttered 13x9 dish or a buttered 2-quart casserole dish.
Sprinkle top with topping mix and bake uncovered for 30 minutes.
If desired top with chow mein noodles instead of topping. Scatter over casserole for last 5 minutes of baking.

Nutrition Facts : Calories 845.5, Fat 54.9, SaturatedFat 32.6, Cholesterol 216.9, Sodium 1663, Carbohydrate 60.1, Fiber 4.3, Sugar 1.6, Protein 29.6