Leftover turkey casserole with cream of mushroom soup

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This turkey and noodle casserole recipe is an excellent way to use leftover turkey. Or you might choose to make it with chicken or ham. The casserole comes together with a simple sauce, mushrooms, vegetables, and shredded cheddar cheese.

The easy sauce for this casserole is made with condensed soup, so there's very little prep involved. A dash of curry powder and poultry seasoning add flavor to the sauce. Just cook the noodles, combine the ingredients, and bake.

Use drained canned mushrooms to cut prep time or omit the mushrooms and use cream of celery or cream of chicken soup instead of cream of mushroom.

If you're cutting carbs, this turkey divan is another great choice. 

• 1 (12-ounce) package frozen peas, thawed under cool running water

• 2 cups diced cooked turkey, or ham

• 1 1/2 cups cooked noodles

• 2 tablespoons butter

• 1/4 cup chopped onion

• 8 ounces mushrooms, sliced

• 1 (10 3/4-ounce) can condensed cream of mushroom soup

• 1/2 cup milk

• Kosher salt, to taste

• 1/4 teaspoon curry powder

• 1/2 teaspoon poultry seasoning

• 1 cup shredded cheddar cheese

1. Gather the ingredients.

   The Spruce / Mateja Kobescak

2. Heat the oven to 350 F and butter a 2-quart baking dish.

   The Spruce / Mateja Kobescak

3. Combine the thawed peas in a large bowl with the diced cooked turkey and cooked noodles.

   The Spruce / Mateja Kobescak

4. Melt the 2 tablespoons of butter in a medium saucepan. Add the onion and mushrooms and cook, stirring, until tender.

   The Spruce / Mateja Kobescak

5. Blend in soup, milk, and seasonings. Continue cooking, stirring frequently, until well blended and hot.

   The Spruce / Mateja Kobescak

6. Pour the soup mixture over the turkey and noodle mixture and blend thoroughly.

   The Spruce / Mateja Kobescak

7. Turn the noodle mixture into the prepared baking dish and top with shredded cheese.

   The Spruce / Mateja Kobescak

8. Bake in the preheated oven for about 25 to 30 minutes, until hot and bubbly.

   The Spruce / Mateja Kobescak

Tip

• If you like a crunchy breadcrumb topping on your casseroles, combine 1 cup of soft breadcrumbs with 2 tablespoons of melted butter. Sprinkle over the cheese layer before baking.

Recipe Variation

• Replace the peas with steamed mixed vegetables or peas and carrots (about 1 1/2 cups).

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