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Turkey Noodle Casserole


Serves six to eight.

Leftover roast turkey is combined with earthy mushrooms, a creamy cheese sauce, and a crunchy, sage-scented crumb topping to make this tasty, comforting dish. You can substitute wide egg noodles for the pappardelle.

  • 2 oz. (4 Tbs.) unsalted butter; more for the baking dish
  • Kosher salt
  • 3/4 cup coarse dry breadcrumbs
  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. freshly grated Parmigiano-Reggiano
  • 1 Tbs. finely chopped fresh sage
  • Freshly ground black pepper
  • 1 lb. assorted fresh mushrooms, cleaned and sliced 1/8 to 1/4 inch thick
  • 3 Tbs. minced shallots
  • 2 medium cloves garlic, minced
  • 2-1/4 oz. (1/2 cup) all-purpose flour
  • 6 cups low-fat milk
  • 3-1/2 oz. (1-1/2 cups) grated sharp white Cheddar
  • 3 Tbs. finely chopped fresh flat-leaf parsley
  • 8 oz. egg pappardelle pasta
  • 3 cups shredded or diced roast turkey 

Position a rack in the center of the oven and heat the oven to 350°F.

Butter a 3-quart baking dish. Bring a large pot of well-salted water to a boil over high heat. Mix the breadcrumbs, 1 Tbs. of the olive oil, Parmigiano, and sage in a small bowl. Season to taste with salt and pepper. Set aside.

Heat a large (12-inch) skillet over medium heat. Add the remaining 1 Tbs. olive oil to the pan and then add the mushrooms; cook, stirring frequently, until softened and golden on the edges, about 10 minutes. Reduce the heat to medium low and add the shallots and garlic; cook, stirring until softened, about 2 minutes. Season to taste with salt and pepper and set aside.

Melt the butter in a 4-quart saucepan over medium heat. Add the flour and whisk constantly until it colors slightly, 2 to 3 minutes. Remove the pan from the heat and gradually whisk in enough of the milk to form a thick, smooth paste. Set the pan back over the heat and whisk in the remaining milk in a steady stream. Add 1 tsp. of salt. Bring to a boil over medium-high heat, whisking constantly. Reduce the heat to medium low and simmer for 3 minutes, whisking constantly. Turn off the heat and stir in the Cheddar and parsley. Season to taste with more salt and pepper. Set aside.

Cook the pasta in the boiling water until al dente, about 1 minute less than package timing. Drain and spread the pasta in an even layer on the bottom of the prepared baking dish. Sprinkle the turkey and mushrooms over the pasta. Pour the sauce on top and use a fork to distribute it evenly.

Sprinkle the breadcrumbs over the entire casserole. Set on a baking sheet to catch drips and bake until golden-brown and bubbling, 50 to 60 minutes. Let rest 20 to 30 minutes before serving.

nutrition information (per serving):
Calories (kcal): 500, Fat (kcal): 24, Fat Calories (g): 210, Saturated Fat (g): 11, Protein (g): 28, Monounsaturated Fat (g): 9, Carbohydrates (mg): 43, Polyunsaturated Fat (mg): 2.5, Sodium (g): 760, Cholesterol (g): 100, Fiber (g): 2,

Photo: Scott Phillips

I love this recipe. I always save 3 cups of a roasted turkey and freeze it to use a month or 2 later. My kids love it and it makes a great lunch the next day.

A perfect after-Thanksgiving meal. Sometimes easy to prepare doesn't mean tasteless after all! Read my full review at:

I really liked how this turned out but I hated how many things I had to wash after!

I cook in the traditional style. I used homemade butter, spelt sourdough noodles,locally made raw cheddar, pastured organic turkey,fresh milk and organic onions and mushrooms. I did have to add celtic sea salt because I felt it was a bit bland. It did have good flavor and was a great meal on a cold night. Oh and I had frozen 2 garlic rolls from the Italian carryout that I made into the breadcrumbs. Yummy!


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