Turkey Noodle Casserole

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Turkey Noodle Casserole is a great comfort food recipe for dinner (and it’s always a favorite with the family!)

Turkey Noodle Casserole in a casserole dish

Turkey Noodle Casserole

Everyone loves a good dinner.  And if you’re the one preparing the dinner, then you appreciate a dinner that’s easy to make.  This is a pretty easy recipe.  And it’s likely to be welcomed by all members of your family.  The most offensive ingredient in the recipe is possibly the mushrooms– so you can always leave them out if you have mushroom-haters in your bunch.  In my house, we ask the kids to just set them aside if they are refusing to eat them.  More for us!

Turkey Noodle Casserole in a casserole dish

What kind of turkey do you need for this Turkey Noodle Casserole?

This recipe calls for ground turkey.  That makes it easy to make any time of the year.  If you are wanting to make this after a holiday turkey day, you can most definitely use chopped turkey instead.  Instructions are included in the recipe notes on the recipe below.

If you’re looking for more recipes to use leftover turkey, you might also like my Leftover Turkey Salad Sandwiches or this Next Day Turkey Soup.  And if you like ground turkey, you will most definitely enjoy checking out my recipes that use ground turkey.  Or just browse all of my turkey recipes and see what you can find!

Turkey Noodle Casserole in a casserole dish

How to make Turkey Noodle Casserole:

I personally think the best part of this recipe is the egg noodles.  There isn’t anything much better than egg noodles on this planet.  I absolutely love them!  Is that weird?  They’re so good in a noodle casserole because they’re soft and easy to combine with other ingredients.

Bacon, mushrooms, onions and turkey are sauteed together (in the rendered bacon fat).  Broth, cream and nutmeg create a delicious sauce to add to the vegetable- turkey mixture and combine with the cooked egg noodles.  Then the turkey noodle casserole is transferred to a baking dish, topped with Gruyere cheese and breadcrumbs and broiled until melty and brown.

serving of Turkey Noodle Casserole

If you’re wondering what type of dish to bake this in, just use whatever dish you have.  Eyeball the ingredients when you’re done preparing, and pull out the casserole dish in your cupboard that will work for you.  Choose one that is safe to put under the broiler since that’s what you’ll be doing.

Serving of Turkey Noodle Casserole


If casseroles are your thing, be sure to check out my casserole recipes.  They’re wonderful comfort food!

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Turkey Noodle Casserole

This Turkey Noodle Casserole is a great way to use up ground turkey!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 1009kcal
Course Main Course
Cuisine American
Keyword turkey casserole, turkey noodle casserole


  • 8 ounces extra wide egg noodles
  • 3 slices bacon, chopped
  • 20 ounces ground turkey (or 2 cups+ chopped leftover turkey)
  • 16 ounces sliced white mushrooms
  • 1 medium onion, chopped
  • salt and freshly ground black pepper, to taste
  • 2 teaspoons poultry seasoning
  • 1/2 cup dry white wine
  • 1 cup (or more) chicken broth
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon ground nutmeg
  • 8 ounces grated Gruyere or Swiss cheese
  • 1 cup plain breadcrumbs
  • 2 to 3 tablespoons chopped fresh parsley


  • Bring a large pot of water to a boil for the egg noodles. When it boils, salt the water and cook the noodles to al dente. Drain well and return to the pot.
  • Preheat a large, deep nonstick skillet over medium-high heat. Add the bacon. Cook for 2 to 3 minutes, until the fat is rendered and the bacon begins to brown at the edges. Add the turkey and brown it, crumbling with a wooden spoon. (If using leftover turkey, add the turkey after you cook the mushrooms and onions instead). Move the meat over to one side of the pan and add the mushrooms and onions to the opposite side. Cook the mushrooms and onions for 3 to 5 minutes, then stir the meat and veggies together. Season the mixture liberally with salt and pepper, and sprinkle in the poultry seasoning. Cook for another 5 minutes. Add the wine and deglaze the pan, using a wooden spoon to scrape up the pan drippings and browned bits. Stir in the broth and bring to a boil, then stir in the cream and reduce the heat to low. Add the nutmeg and stir. Taste and adjust seasonings if necessary.
  • Preheat the broiler to high. Combine the noodles with the turkey and sauce. Spray a casserole dish with nonstick spray, then transfer the turkey noodle mixture to the dish. Top the casserole with the Gruyere then bread crumbs. Place the casserole 8 to 10 inches from the broiler and brown 2 to 3 minutes until cheese is melted and the crumbs are brown. Remove from oven and garnish the casserole with parsley.


  • If you're trying to use up leftover turkey, you can certainly use chopped turkey in place of ground turkey.  Just heat the turkey in the skillet with the rest of the ingredients.  Maybe use about 2 1/2 cups.


Serving: 1serving | Calories: 1009kcal | Carbohydrates: 69g | Protein: 61g | Fat: 52g | Saturated Fat: 23g | Cholesterol: 266mg | Sodium: 843mg | Potassium: 1063mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1140IU | Vitamin C: 8.6mg | Calcium: 718mg | Iron: 5.4mg
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  • DB wrote:

    Great dish!

  • Laura wrote:

    II want to I want to try this but I would like to know if it freezes well

    • Lori Lange wrote:

      I haven’t tried freezing it, so I’m not sure…