Easy Turkey Noodle Casserole
Submitted by plfs
Turkey noodle casserole with cream of celery soup, green peas, and buttery toasted bread crumbs. A 45-minute weeknight dinner that puts leftover turkey to good use.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minGot leftover turkey taking up fridge space? This no-fuss casserole turns it into a creamy, satisfying dinner in under an hour.
Cream of celery soup does the sauce work here, mixing with milk to coat egg noodles and cubed turkey in a velvety base. Green peas and chopped red bell pepper add color and a little sweetness that balances the richness.
The real finishing touch is those buttered bread crumbs toasted in a saucepan and scattered on top for the last five minutes of baking. That crunch against the soft, creamy noodles underneath is what keeps you reaching for seconds.
Kitchen Tips
- Use any cooked turkey here: roasted, smoked, or even deli turkey in a pinch
- Frozen peas work great and don’t need pre-cooking. Just toss them in straight from the bag
- For extra flavor, swap cream of celery for cream of mushroom soup
- The casserole reheats well. Add a splash of milk before microwaving to loosen up the sauce
Variations
- Chicken swap: Use leftover roasted chicken in place of turkey
- Cheesy version: Stir in ½ cup shredded cheddar before baking for a richer casserole
- Herb boost: Add a teaspoon of dried thyme or sage to the soup mixture
Ingredients
Directions
In a 1½ quart casserole, combine soup and milk.
Stir in the noodles, peas, red pepper and turkey.
Bake at 400℉ (200℃) for 25 minutes or until hot; stir.
Meanwhile, in a small saucepan over medium heat, stir bread crumbs in hot butter until lightly browned.
Top casserole with the crumbs, then bake 5 minutes more.
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