Creamy Turkey Noodle Casserole with egg noodles, turkey, mushrooms, peas, curry, and cheddar cheese. Perfect for cozy leftover magic!
You ever have one of those days where you just stare into the fridge and it feels like a graveyard of leftovers? That’s me after Thanksgiving. Every. Single. Year. There’s always this slightly sad plate of turkey that nobody wants anymore because they’ve already had it six different ways—sandwiches, soups, salads… you name it.
I think it was three years ago—maybe four?—when I just couldn’t look at another turkey sandwich. I was feeling grumpy, tired, and just plain uninspired. So, I called my mom. Isn’t that what we do when we’re out of ideas? She laughed and told me I was overcomplicating things (classic mom move). Then she rattled off this old-school casserole recipe she used to make when we were kids, but with a twist: curry powder.
I was super skeptical, to be honest. I mean, curry powder in a casserole? It sounded… well, weird. But I was desperate. And, turns out, my mom was right. That little sprinkle of curry just lights everything up. It’s not like, “Bam! This is a curry dish.” It’s more like, “Hey, this is creamy and comforting, but with a little something extra.” It just works.
Now it’s become this weirdly sacred tradition. Every year, we make this Turkey Noodle Casserole the day after Thanksgiving. And sometimes, I sneak it into the rotation other times of the year, just for that cozy, homey vibe. It’s one of those dishes that doesn’t take itself too seriously but somehow feels like a big, warm hug.
Why You’ll Love This Turkey Noodle Casserole Recipe?
Alright, let me just say—this casserole is everything. It’s creamy, cheesy, and ridiculously comforting. And the best part? It actually feels like a real meal, not just a leftover mash-up you threw together out of desperation.
The curry powder is the secret sauce. It adds this subtle warmth that makes the whole dish feel more intentional, like you planned it all along. Plus, the noodles soak up all that creamy sauce, the cheese gets all bubbly and golden, and the peas add just enough freshness to keep things from feeling too heavy.
And can we talk about how forgiving this recipe is? You can totally swap the turkey for chicken if that’s what you’ve got. Hate peas? Fine, skip ‘em. And the cheese? Go wild. I’ve even thrown in some crispy bacon once or twice and, spoiler alert, it was amazing.
Ingredient Notes:
Here’s what makes this casserole so irresistible:
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Egg Noodles: They’re like little sponges for the creamy sauce. Plus, they’ve got that old-school comfort food vibe.
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Butter: Adds richness and helps the veggies cook down just right.
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Mushrooms, Onion, and Garlic: The trifecta of flavor. Earthy, savory, and just plain delicious.
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Cream of Mushroom Soup: Yes, it’s canned soup. No, I’m not apologizing. It’s a shortcut to creamy goodness.
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Turkey Gravy: Leftover gravy is a game-changer. It’s like liquid gold.
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Milk: Helps thin out the sauce so it’s not overly thick.
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Curry Powder & Poultry Seasoning: The curry is the little twist that makes everything pop. And the poultry seasoning? It’s like Thanksgiving in a sprinkle.
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Diced Turkey: Obviously. Leftovers at their finest.
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Frozen Peas: They add a touch of sweetness and color. And somehow, they just work.
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Cheddar Cheese: Because every casserole needs a cheesy, bubbly topping.
How To Make Turkey Noodle Casserole?
We’re not overcomplicating things here. This is leftover magic at its finest.
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Step 1: Cook the Noodles
Boil some salted water and toss in the egg noodles. Cook ‘em until they’re tender but not falling apart—usually about 7 to 9 minutes. Drain and set aside.
Step 2: Make the Sauce
Melt butter in a saucepan over medium heat. Add the mushrooms, onion, and garlic. Cook until the mushrooms are golden and the onions are soft—about 5 to 7 minutes. Then, stir in the cream of mushroom soup, gravy, milk, curry powder, poultry seasoning, and salt. Cook until everything’s hot and combined.
Step 3: Assemble the Casserole
Throw your cooked noodles, diced turkey, and peas into a greased baking dish. Pour the sauce over everything and stir gently to coat. Sprinkle the cheddar cheese evenly over the top.
Step 4: Bake to Perfection
Bake at 350°F (175°C) for about 25 to 30 minutes, or until the cheese is bubbly and golden. Let it cool for a few minutes before diving in.
Storage Options:
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Fridge: Store in an airtight container for up to 3 days.
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Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.
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Reheating: Use the oven at 350°F (175°C) for 15 minutes or the microwave if you’re in a hurry.
Variations and Substitutions:
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Protein Swap: Chicken works great if you don’t have turkey.
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Add Veggies: Bell peppers, carrots, or broccoli work well.
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Switch Up the Cheese: Mozzarella, gouda, or even parmesan.
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Skip the Curry: Not into it? No problem—just leave it out or replace it with paprika.
What to Serve with Turkey Noodle Casserole?
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Salad: A simple green salad for freshness.
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Bread: Because carbs love carbs. Garlic bread is a win.
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Cranberry Sauce: Sounds odd, but the sweet-tangy combo is killer.
Frequently Asked Questions:
Can I use chicken instead of turkey?
Absolutely. It’s just as good with chicken.
Can I make it ahead of time?
Yep! Prep it and refrigerate it until you’re ready to bake.
What if I don’t like curry?
Just leave it out. The casserole will still be delicious.
Honestly, this Turkey Noodle Casserole feels like a warm hug on a chilly day. Give it a try and let me know what you think—especially if you put your own twist on it. Can’t wait to hear from you!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Turkey Noodle Casserole
Ingredients
- Egg Noodles: 12 ounces cooked according to package instructions
- Salted Butter: 2 tablespoons
- Mushrooms: 8 ounces sliced
- Onion: ½ medium chopped
- Garlic: 2 cloves chopped
- Condensed Cream of Mushroom Soup: 1 10.5 ounce can
- Turkey Gravy: 1¼ cups preferably leftover or store-bought
- Milk: ½ cup
- Curry Powder: ½ teaspoon
- Poultry Seasoning: ½ teaspoon
- Salt: To taste
- Diced Cooked Turkey: 2 cups preferably leftover
- Frozen Peas: 1 10 ounce package, thawed
- Cheddar Cheese: 1 cup shredded
Instructions
Preheat Oven:
- Preheat the oven to 350°F (175°C). Grease a 2½-quart baking dish with butter or non-stick cooking spray and set aside.
Cook Egg Noodles:
- Fill a large pot with lightly salted water and bring it to a rapid boil. Add egg noodles and cook until tender but firm to the bite, approximately 7 to 9 minutes. Drain and set aside.
Prepare the Sauce:
- In a medium saucepan, melt butter over medium heat. Add mushrooms, onion, and garlic, and cook until tender, about 5 to 7 minutes. The mushrooms should be golden, and the onions should be translucent.
Combine Ingredients:
- Stir in the condensed cream of mushroom soup, turkey gravy, milk, curry powder, poultry seasoning, and salt. Continue cooking and stirring until the mixture is well-combined and heated through, about 5 minutes.
Assemble the Casserole:
- In the prepared baking dish, combine the cooked egg noodles, diced turkey, and thawed peas. Pour the hot soup mixture over the top and gently stir to coat all ingredients evenly. Sprinkle shredded cheddar cheese over the entire dish.
Bake:
- Place the casserole in the preheated oven and bake until hot and bubbly, approximately 25 to 30 minutes. The cheese should be melted and slightly golden.
Serve:
- Allow the casserole to cool for about 5 minutes before serving. Serve warm and enjoy.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
