Best Turkey Noodle Casserole Recipes

TURKEY NOODLE CASSEROLE

Steps:

• Bring a large pot of water to a boilfor your egg noodles. When it boils, salt the water and cook noodles to al dente.
• Preheat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan, and bacon or turkey bacon. Render the bacon fat 2 to 3 minutes, until bacon begins to brown at edges. Add meat and brown it, crumbling it with a wooden spoon. Move the meat over to 1 side of the pan and add mushrooms and onions to the opposite side. Cook mushrooms and onions 3 to 5 minutes, then combine the meat with veggies and season the mixture liberally with salt and pepper, then sprinkle in the ground thyme or poultry seasoning. Cook another 5 minutes then add wine. Deglaze the pan, lifting up pan drippings and bits. Stir in stock and bring to a bubble, then stir in cream and reduce the heat to low. Add nutmeg to sauce and stir. Taste to adjust seasonings.
• Preheat broiler to high. Combine noodles with turkey and sauce. Grease a flameproof casserole dish with a little softened butter nested in a piece of paper towel then transfer the turkey noodle mixture to the dish. Top the casserole with Gruyere then bread crumbs. Place the casserole 8 to 10 inches from the broiler and brown 2 to 3 minutes until cheese is melted and the crumbs are brown. Remove from oven and garnish the casserole with parsley.

TURKEY NOODLE CASSEROLE

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.

CREAMY TURKEY OR CHICKEN-MUSHROOM NOODLE CASSEROLE

Steps:

• Grease a 2-quart casserole dish (can use an 11 x 7-inch baking pan).
• In a bowl combine both soups with sour cream, melted butter, garlic powder and cayenne pepper; whisk until smooth.
• Mix in cheddar cheese, mushrooms, onion, celery, cubed turkey and black pepper; set aside.
• Cook the egg noodles in boiling water until tender; drain transfer to the bowl with with soup mixture; toss to combine.
• Transfer/spread to the prepared baking dish (at this point you may cover and refrigerate for up to 24 hours, remove from refrigerator 30 minutes prior to baking).
• In a small bowl combine the crushed cracker crumbs with melted butter, then sprinkle evenly on top of the casserole.
• Bake in a preheated 350 degree F oven for 30 minutes or until bubbly and browned on top.

CHEF JOHN'S TURKEY NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until almost cooked through and still firm to the bite, about 4 minutes. Drain.
• Melt butter in a large saucepan over medium heat. Whisk in flour; cook, stirring, until mixture is light golden, about 3 minutes.
• Pour milk into butter and flour mixture, whisking constantly. Stir in cream of mushroom soup, red bell pepper, green bell pepper, green onions, garam masala, and dried tarragon. Bring mixture to a simmer, cook for 2 minutes. Remove from heat.
• Stir in pepperjack cheese until cheese is melted and incorporated.
• Stir pepperjack cheese mixture, turkey meat, and noodles in a large bowl until evenly incorporated. Pour mixture into a large casserole dish. Sprinkle chips on top, pressing down slightly with the tines of a fork. Bake in the preheated oven until casserole top is golden brown and sauce is bubbling, about 30 minutes.

CHEESY TURKEY NOODLE CASSEROLE

Steps:

• In a large bowl, mix the 2 soups and the broth.
• Stir in the cheddar cheese, then add noodles, turkey and mushrooms.
• Mix well, then put in a greased 13 X 9 inch baking pan.
• Sprinkle Parmesan cheese and paprika on top.
• Bake at 350 degrees till bubbly and browned, about 30 minutes.

CREAMY GROUND TURKEY NOODLE CASSEROLE

Steps:

• 1. Pre-heat oven to 375. In a large mixing bowl, combine ground turkey and soup mix, black pepper and garlic powder. Pre-heat skillet with 1 tablespoon of olive oil. Place turkey mixture in skillet and cook until no longer pink.
• 2. Meanwhile, cook egg noodles to package directions. Place frozen broccoli and cauliflower in the bottom of an ungreased 9 X 13 pan. Mix in the cooked turkey mixture with the frozen broccoli and cauliflower.
• 3. Drain egg noodles and mix with turkey and vegetables. In a medium saucepan, combine Progresso Creamy Parmesan Basil Recipe Starter with the Half & Half and heat through. Pour soup over the noodle, turkey, vegetable mixture and stir together.
• 4. Top casserole with the shredded Italian Blend cheese, then sprinkle with the Parmesan cheese and lastly with the Panko bread crumbs.
• 5. Bake uncovered for approximately 30 minutes or until golden brown on top. Do not over cook!
• 6. Let rest for 5 minutes and serve. Makes 8 generous portions.

TURKEY NOODLE CASSEROLE

Steps:

• In a large skillet, cook turkey over medium heat until no longer pink. Add the celery, green pepper and onion; cook until tender. Stir in the soup, water chestnuts, mushrooms, pimientos, soy sauce, salt and lemon-pepper. Reduce heat; simmer for 20 minutes., Remove from the heat; add sour cream and noodles. Spoon half into a freezer container; cover and freeze for up to 3 months. Place remaining mixture in a greased 2-qt. baking dish. Cover and bake at 350° for 30-35 minutes or until heated through., To use frozen casserole: Thaw in the refrigerator. Transfer to a greased 2-qt. baking dish and bake as directed.

LEFTOVER TURKEY-MUSHROOM-NOODLE CASSEROLE

Steps:

• Cook noodles until barely tender in boiling salted water.
• Drain well and place in shallow greased baking dish.
• Arrange turkey over noodles.
• Melt butter and add onion, cooking for a minute.
• Add in the rest of the ingredients and mix lightly then pour over the turkey and noodles.
• Bake in a moderate oven at 350 degrees until lightly browned (about 20 minutes).

CHEESY CHICKEN OR TURKEY NOODLE CASSEROLE

Steps:

• Set oven to 350 degrees.
• Butter a 3-quart casserole dish (or use a 13 x 9-inch baking dish).
• Cook the egg noodles in boiling water with 1 tablespoon salt until al dente; drain then place in a large bowl and toss with 1 tablespoon butter or oil, set aside.
• In a large skillet melt butter over medium heat; add in onion, garlic, bell pepper, celery and jalapeno pepper; saute for 4-5 minutes or until tender.
• Add in soup, half and half or milk, cooked chicken and seaoned salt; bring to a simmer over medium heat stirring with a wooden spoon until heated through and well combined.
• Add the chicken mixture to the cooked noodles in the bowl; toss to combine then season with black pepper to taste and more salt if desired.
• Transfer to a buttered casserole dish.
• In a bowl mix together breadcrumbs with Parmesan cheese then sprinkle evenly over casserole (if you are using grated cheddar cheese omit this step and sprinkle the grated cheese ontop of casserole the last few minutes of baking).
• Bake for about 20-25 minutes or until heated through and the topping is golden brown.

MEXICAN TURKEY NOODLE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Brush an 8 x 8-inch casserole dish with oil. Set aside.
• In a large skillet over medium heat, heat the oil. Add the raw noodle bundles, and saute turning with a pair of tongs until golden brown on both sides, about 5 minutes. Transfer the noodles and any pieces to a plate.
• Saute the onion in the same skillet, over medium heat, until light golden, about 4 minutes. Add the garlic, ground coriander, oregano, chile powder, and bay leaf, stirring until fragrant, about 30 seconds. Add the tomatoes and the chipotles, increase the heat to high, and cook for 2 minutes, until thickened. Add the broth and noodles to the skillet and season with salt and pepper to taste. Bring to a gentle simmer, lower the heat and cook for 5 minutes, breaking up the noodles with a spoon. Stir in the turkey. Turn the mixture into the casserole dish. Sprinkle the cheese over and cover with foil. Bake for 30 minutes.
• In a small serving bowl, stir together the sour cream and fresh coriander. Serve the casserole with the flavored sour cream and the lime wedges on the side.

TURKEY NOODLE CASSEROLE AKA TURKEY MESS!

Steps:

• In a large sautee pan, fry pancetta. Cook till done, but not crisp. When done, pull out, pat with paper towel to blot off excess grease, hold pancetta to side.
• In same pan, add garlic,onions, and mushrooms. Add the water, if using a non-stick pan. If not, add the butter.Cook till onions are translucent, but slightly firm and till mushrooms are done. If you added water, DRAIN NOW! If not, proceed to the next step! (I usually preheat the over to 350 before I add the turkey, gives the oven plenty of time to preheat).
• In a separate pot, bring salted water to a boil, cook noodles.
• After the onion-mushroom mixture is done, add the ground turkey. Add Italian seasonings and cayenne pepper. Taste after turkey is cooked thoroughly, adjust seasonings as you wish.
• Next, add the cream of mushroom soup while still on the heat, just to mix everything nicely.
• Once the noodles are done, place them a medium casserole dish. Pour turkey soup mixture over top. Stir to combine, add cheese. Top with pancetta.
• Hit till bubbly and ENJOY!

THANKSGIVING LEFTOVERS-TURKEY NOODLE CASSEROLE

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.

TURKEY NOODLE CASSEROLE

Steps:

• Bring large pot of water to a boil, add salt and cook noodles until al dente, about 4 minutes - (I added 1 tsp Salt).
• Preheat a large, deep skillet over medium high heat. Add olive oil and bacon, rendering fat, about 2-3 minutes. Can use smoked bacon, turkey bacon, or ham.
• Add breast meat and cook, using a wooden spoon to crumble.
• Move the meat over to one side of the skillet and add onions and mushrooms to the opposite side.
• Cook onions and mushrooms 3-5 minutes and then combine them with the meat mixture and season liberally with salt and pepper - (I cooked onions for about 8-10 minutes to soften more and I used canned mushrooms, adding them the last 2 minutes. I sprinkled with 1/2 tsp both salt & pepper).
• Sprinkle with Poultry Season - (I used 1 Tbl.).
• Cook for 5 minutes and then add wine.
• Deglaze pan lifting up any drippings or bits.
• Stir in stock and bring to a bubble, then stir in cream and reduce heat to low.
• Add nutmeg to sauce and stir -(I used 1/4 tsp dried nutmeg).
• Taste to adjust seasonings.
• Preheat broiler to high.
• Combine drained noodles with turkey sauce.
• Grease an oblong casserole dish with a little butter nestled in a pc of paper towel, then tranfer the turkey noodle mixture to the dish - (I used Pam, worked fine).
• Top the casserole with the Gruyere (Emmentaler OR Jarlsberg OR Appenzell OR Raclette OR Swiss cheese), then bread crumbs -(I used Mozzarella and it tasted super)
• Place casserole 8-10 inches from the broiler and brown 2-3 minutes until cheese is melted and the crumbs have browned - (I baked 30 minutes to allow the noodles to absorb all the juices and it browned nicely).
• Garnish with parsley.
• Time took me 20/30, not her 10/20.

CHEF JOHN'S TURKEY NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until almost cooked through and still firm to the bite, about 4 minutes. Drain.
• Melt butter in a large saucepan over medium heat. Whisk in flour; cook, stirring, until mixture is light golden, about 3 minutes.
• Pour milk into butter and flour mixture, whisking constantly. Stir in cream of mushroom soup, red bell pepper, green bell pepper, green onions, garam masala, and dried tarragon. Bring mixture to a simmer, cook for 2 minutes. Remove from heat.
• Stir in pepperjack cheese until cheese is melted and incorporated.
• Stir pepperjack cheese mixture, turkey meat, and noodles in a large bowl until evenly incorporated. Pour mixture into a large casserole dish. Sprinkle chips on top, pressing down slightly with the tines of a fork. Bake in the preheated oven until casserole top is golden brown and sauce is bubbling, about 30 minutes.

TURKEY NOODLE CASSEROLE

Steps:

• In a big skillet, brown the turkey over medium heat.
• Add the celery, green pepper, and onion; saute until tender.
• Add in the soup, water chestnuts, mushrooms, pimentos, soy sauce, salt, and pepper.
• Lower heat and simmer for 20 minutes.
• Remove the skillet from the burner; add sour cream and noodles; stir to combine.
• Transfer mixture to a greased baking dish.
• Cover and bake at 350 degrees for 30-35 minutes or until heated through and bubbly.

CHEESY TURKEY NOODLE CASSEROLE

Steps:

• In a large bowl, mix the 2 soups and the broth. Stir in the Cheddar cheese, then add the cooked noodles, turkey and mushrooms. Add onion soup mix or Italian seasoning. Mix well, then put in a greased 13 X 9 inch casserole dish.
• Sprinkle with Parmesan cheese and paprika on top. Bake at 350 degrees till bubbly and browned, about 30 to 35 minutes.

JOHN’S TURKEY NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees. Bring a large pot of water to a boil, salt the water and cook the noodles to al dente. In a large deep preheated skillet add 1 TB olive oil. Cook bacon and render it until it starts to brown. Remove the bacon and reserve. Pour off fat leaving approximately 1 TB. Add 3 TB of the butter to skillet. When foaming subsides add the mushrooms and sauté over high heat until the mushrooms have absorbed the butter and are tender. Add 2 TB of the Madeira and cook until almost all has evaporated. Remove mushrooms and reserve. Take skillet off heat. In another heavy saucepan heat 5 TB of the butter until foaming subsides. Stir in 5 TB of flour and cook for a little over a minute stirring frequently. Gradually whisk in the chicken broth and bring to a boil. Cook over low heat for about 5 minutes or until thickened. (If desired, add optional ingredients and stir.) Remove from heat and stir in ¾ cup of cream and 2 TB of Madeira. Season with salt and pepper and set aside, keeping it warm. Return skillet to medium heat and add 1 TB olive oil. Add onion and pepper and cook until the onion is translucent. Add the bacon, mushrooms, turkey and peas. Add the poultry seasoning, nutmeg and salt and pepper to taste and stir. Add the sauce and mix well. Bring to a simmer and cook for 2 minutes. Butter a 10 x 10 x 4 inch deep casserole. Combine noodles with the turkey and sauce and put into the casserole. Top the casserole with the Gruyere. Mix the Parmesan with the panko bread crumbs and spread evenly over the Gruyere. Drizzle top with a little olive oil and place in the middle of preheated oven. Heat for about 35 to 40 minutes or until mixture is bubbling and top is browning. If needed place under broiler for a couple of minutes to finish browning. Remove from oven, sprinkle with chopped parsley and serve.

TURKEY- NOODLE CASSEROLE

Steps:

• 1) Cook noodles according to package directions, omitting salt and fat; drain well. 2) Coat a nonstick skillet with with cooking spray; place over medium-high heat. Add turkey, mushrooms, and onion; cook until turkey is browned and onion is tender, stirring until meat crumbles. Drain. 3) Add tomato sauce and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 3 minutes, stirring occasionally. 4) Combine ricotta and milk in container of an electric blender; cover and process until smooth. Transfer to a bowl; stir in Neufchatel cheese and poppy seeds. Add noodles; toss well. 5) Layer two-thirds of noodle mixture in an 11-x7-x1 1/2-inch baking dish, Spread turkey mixture over noodle mixture, leaving a 1-inch border. Top with remaining noodle mixture, leaving a 1-inch border of the turkey mixture. Cover and bake at 400 degrees for 25 minutes.