Preheat the oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil; cook celery at a boil until tender, 5 to 10 minutes; drain.
Heat butter in a skillet over medium heat; cook and stir onion and bell pepper in the melted butter until softened, 5 to 10 minutes. Whisk flour into the onion mixture until the butter and flour form a paste. Add mushroom soup, milk, and mushrooms; cook, stirring occasionally, until mixture is smooth, 5 to 10 minutes.
Mix turkey, celery, pimento peppers, almonds, and salt into mushroom soup mixture; cook and stir until heated through, about 5 minutes. Pour mixture into a 2-quart casserole dish; top with bread crumbs and Cheddar cheese.
Bake in the preheated oven until casserole is bubbling and cheese is melted, 30 to 40 minutes.
Turkey Noodle Casserole For anyone not up for a tuna noodle casserole, try this turkey alternative. Courtesy of Campbell Soup Company
- 2 cans (10 1/2 ounces) campbell’s condensed cream of mushroom soup or 98% fat free cream of mushroom soup
- 1 cup milk
- 2 cup frozen peas
- 2 cup cubed cooked turkey or chicken
- 6 ounce medium egg noodles, cooked and drained
- 2 tablespoon plain dry bread crumbs
- 1 tablespoon butter, melted
- Stir the soup, milk, peas, turkey and noodles in a 3-quart casserole.
- Stir the bread crumbs and butter in a small bowl.
- Bake the turkey mixture at 400°F for 30 minutes or until hot and bubbling.
- Stir the turkey mixture.
- Sprinkle with the bread crumb mixture.
- Bake for 5 minutes or until the bread crumb mixture is golden brown.
Prep: 50 min. Cook: 30 min.
2 casseroles (4 servings each)
My mother developed this turkey casserole recipe years ago. The flavor, cheese and splash of sherry make it elegant enough to serve at a dinner party. —Peggy Kroupa, Leawood, Kansas
Turkey Mushroom Casserole Recipe photo by Taste of Home
Ingredients
- 1 pound uncooked spaghetti
- 1/2 pound sliced fresh mushrooms
- 1 cup chopped onion
- 2 tablespoons olive oil
- 1/2 teaspoon minced garlic
- 3 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 3 cups cubed cooked turkey
- 1 cup chicken broth
- 1/3 cup sherry or additional chicken broth
- 1 teaspoon Italian seasoning
- 3/4 teaspoon pepper
- 2 cups grated Parmesan cheese, divided
Directions
- Preheat oven to 350°. Cook spaghetti according to package directions.
- Meanwhile, in a Dutch oven, saute mushrooms and onion in oil until tender. Add the garlic; cook 1 minute longer. Stir in the soup, turkey, broth, sherry, Italian seasoning, pepper and 1 cup cheese. Drain spaghetti; stir into turkey mixture.
- Transfer to 2 greased 8-in. square baking dishes. Sprinkle with remaining cheese. Cover and bake 1 casserole until heated through, 30-40 minutes.
- Freeze option: Cover and freeze the remaining casserole for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 45 minutes. Uncover; bake until bubbly, 5-10 minutes longer.
Nutrition Facts
1-1/2 cups: 534 calories, 19g fat (6g saturated fat), 63mg cholesterol, 1286mg sodium, 55g carbohydrate (4g sugars, 4g fiber), 33g protein.
Recommended Video
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Hearty, creamy and satisfying, Turkey Noodle Casserole is a great way to use up Thanksgiving leftovers. Simple and easy comfort food!
I love turkey leftovers, as most of us do, but by about the third day I am ready to be done eating them. At this point, I usually make Turkey Noodle Soup and the rest of the leftover turkey goes into this hearty and satisfying Turkey Noodle Casserole. Everybody loves this simple and easy comfort food. There’s not usually any left, but if there is it tastes even better the second day!
How to Make Turkey Noodle Casserole
There is a lot of really great things that can be done with turkey leftovers but this delicious turkey noodle casserole is a family favorite! Even the pickiest of my family members have eaten this and liked it. It uses around three cups of turkey leftovers, but you can use up to four if that’s what you have left.
This is seriously a dump, mix and bake recipe, which are pretty much my favorite kind! The egg noodles are not even cooked beforehand. They cook in the sauce. Preheat the oven to 375 degrees F with the rack in the middle position.
Chop the leftover turkey into bite sized pieces. Place the chopped turkey into a large bowl along with the cream of mushroom soup, miracle whip, milk and water. Add chopped celery and chopped onion, 2 cups of shredded cheddar cheese and three cups of uncooked egg noodles. Mix until thoroughly combined.
Pour into a 9×13 baking dish and spread it out evenly. Lightly sprinkle the top with Old Bay seasoning or paprika if desired and cover with foil.
Bake for one hour, removing the foil at the 45 minute mark and cooking, uncovered, for the last 15 minutes.
Allow to stand for 5 minutes before serving. So good! Enjoy!
Other Easy Meal Ideas You May Like
Pulled Pork Mexican Mac & Cheese – Use leftover pulled pork, Carne Asada or shredded chicken in this flavorful mac and cheese dish. So good!
Crockpot Sweet and Sour Ribs– Pork ribs in a sticky sweet and sour sauce – fall off the bone delicious!
Weeknight Chili – Quick, easy and delicious!
Penne Pasta with Vodka Sauce – A made-from-scratch simple sauce with just a couple of extra ingredients takes pasta to a whole new level.
New England Clam Chowder – Thick and hearty and such an easy soup easy to make!
Get the Printable Recipe Here
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Hearty, creamy and satisfying, Turkey Noodle Casserole is a great way to use up Thanksgiving leftovers. Simple and easy comfort food!
- 3 cups leftover turkey chopped into bite sized pieces
- 1 can cream of mushroom soup
- 1/2 cup miracle whip
- 1/2 cup milk
- 1/2 cup water
- 2 cups chopped celery about 5 stalks
- 1 medium onion chopped
- 2 cups shredded cheddar cheese
- 3 cups uncooked egg noodles
- 1-2 tsp Old Bay seasoning or paprika optional
Preheat oven to 375 degrees F.
In a large bowl combine all ingredients other than the Old Bay seasoning/paprika.
Stir well to combine and pour into 9×13 baking dish.
Sprinkle with Old Bay seasoning or paprika and cover with foil.
Bake for 45 minutes, remove foil and bake an additional 15 minutes.
Allow to stand for 5 minutes before serving. Enjoy!