Description
Creamy, cheesy baked casserole using leftover turkey, perfect for post-holiday comfort food that’s easy to whip up for weeknight meals or freezer-friendly meal prep.
Ingredients
3 cups cooked turkey, shredded
12 oz egg noodles or short pasta
1 cup frozen peas
1 can (10.5 oz) cream of mushroom soup
1 cup shredded cheddar cheese
1/2 cup sour cream or Greek yogurt
1/2 cup milk
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 cup crushed crackers or panko crumbs
2 tbsp melted butter
Instructions
Preheat oven to 375°F.
Cook pasta according to package instructions and drain.
In a large bowl, mix soup, milk, sour cream, garlic powder, salt, and pepper.
Stir in turkey, veggies, pasta, and half the cheese.
Transfer to a greased 13×9-inch baking dish.
Top with remaining cheese and buttered crumbs.
Bake uncovered for 25–30 minutes until bubbly and golden.
Broil for 1–2 minutes for an extra crispy top if desired.
Notes
Add sautéed onions, chopped mushrooms, or leftover stuffing for variation.
Freeze portions before baking to reheat later.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 430
- Fat: 18g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
Keywords: leftover turkey casserole, thanksgiving leftovers, creamy pasta bake