Turkey Noodle Casserole recipe

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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

Nutrition Info

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
servingSize: -
sodium: 616.1 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -


  1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart baking dish.

  2. 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.

  3. 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.

  4. Combine cooked egg noodles, turkey, and peas in the prepared baking dish. Pour hot soup mixture over top and sprinkle with Cheddar cheese.

  5. Bake in the preheated oven until hot and bubbly, 25 to 30 minutes.

Recipe Yield

1 2 1/2-quart casserole

Recipe Note

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.

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