This leftover turkey casserole is the easiest way to turn holiday scraps into a hearty, family-pleasing dinner. It’s made with mushrooms, egg noodles, and a homemade sauce – no canned soup here!
Table of Contents
Why I Love This Recipe
When the holidays wind down and the fridge is still full of turkey, this leftover turkey casserole is the dish I turn to. It’s cozy, satisfying, and has all the flavors of comfort wrapped up in one creamy bake. I actually discovered this recipe in my grandma’s collection, and you just know if Grandma gave it her stamp of approval, it’s going to be delicious.
The creamy mushroom sauce, tender egg noodles, and a golden breadcrumb-Parmesan topping make every bite irresistible. What I love most is that it’s made without canned soup—the homemade sauce gives it a fresher flavor and a creamier texture that makes all the difference.
It’s the perfect way to use up extra turkey, whether it’s fresh from Thanksgiving or something you’ve tucked away in the freezer for later. A lot like my turkey tetrazzini, this casserole feels like a complete meal on its own, but I especially enjoy it with a crisp side salad. It’s simple, hearty, and has become one of my favorite post-holiday traditions.
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Key Ingredients and Substitutions
- Mushrooms: Add savory flavor and a meaty texture. Canned mushrooms work well, but you can use fresh mushrooms and sauté them longer.
- Onions: Provide aromatic depth to the sauce. Yellow or white onions are best.
- Butter: Used for sautéing vegetables and creating the roux, and also dotted on top for a golden finish.
- All-purpose flour: Thickens the creamy sauce.
- Salt: Enhances the overall flavor. Adjust to taste.
- Black pepper: Adds mild heat and balances the creaminess.
- Milk: Creates the creamy base for the sauce. Whole milk gives the richest result, but 2% will work.
- Chicken bouillon: Boosts savory flavor in the sauce.
- Cooked turkey: The star protein in this dish. Leftover chicken can be used instead.
- Egg noodles: Provide a soft, comforting base for the casserole. Medium noodles are traditional, but other pasta shapes can be substituted.
- Parmesan cheese: Adds a salty, nutty flavor to the topping.
- Bread crumbs: Create a crunchy topping. Panko or crushed crackers can be used instead.
How to Make Leftover Turkey Casserole
Preparation
Preheat oven to 400˚F. Cook noodles according to package directions, then drain.
Step 1 – Sauté Vegetables
In a skillet, melt butter and sauté mushrooms and onions until onions are translucent.
Step 2 – Make Sauce
Stir in flour, salt, and pepper. Gradually add milk and reserved mushroom liquid, stirring constantly over medium heat until thickened.
Step 3 – Combine Casserole
Mix the sauce with drained noodles and cubed turkey. Transfer to a 2-quart casserole dish.
Step 4 – Add Topping
Sprinkle with Parmesan cheese and bread crumbs. Dot with butter.
Step 5 – Bake
Bake for 20–25 minutes, or until bubbly and the internal temperature reaches 165˚F.
Lynette’s Tip
Toast the bread crumbs in a dry skillet for a minute or two before topping the casserole. This gives the crust an even crunchier, golden finish.
More Casserole Recipes You’ll Enjoy
Leftover Turkey Casserole
Ingredients
- 18 oz egg noodles medium
- 4 oz mushrooms sliced, drained – reserve liquid
- 1/3 Cup onions chopped
- 1/4 Cup butter
- 3 Tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon chicken bouillon
- 3 Cups milk
- 2 Cups turkey cooked, cubed
- 3 Tablespoon Parmesan cheese
- 1/2 Cup bread crumbs
- 2 Tablespoons butter
Instructions
- Preheat the oven to 400˚F. Cook the noodles according to the package directions, then drain and set aside.
- In a large skillet, sauté the mushrooms and onion in butter until the onions are soft and translucent. Stir in the flour and seasonings, then slowly whisk in the milk and reserved mushroom liquid. Continue stirring over medium heat until the sauce thickens.
- Combine the sauce with the drained noodles and turkey. Transfer the mixture to a 2-quart casserole dish. Sprinkle the top with Parmesan cheese and bread crumbs, then dot with butter.
- Bake at 400˚F for 20–25 minutes, or until bubbly and the internal temperature reaches 165˚F.
Notes
Variations:
- Chicken Substitute: Use cooked chicken in place of turkey for a year-round version. Rotisserie chicken works perfectly for convenience.
- Vegetable Add-Ins: Stir in 1–2 cups of peas, green beans, or broccoli for extra color and flavor.
- Cheesy Upgrade: Add 1–2 cups of shredded cheddar or mozzarella to the sauce before mixing with the noodles for a richer, cheesier casserole.
Nutrition
Recipe FAQs
Medium egg noodles are traditional, but you can substitute with other pasta shapes like penne or rotini.
Yes. Simply omit them or replace with another vegetable like zucchini or peppers.
Parmesan is classic for the topping, but cheddar or mozzarella can be added for a cheesier casserole.
Can you freeze this casserole?