Turkey Noodle Casserole

This turkey noodle casserole recipe is flavored with just a hint of curry powder — a great way to use up leftover turkey and gravy after a holiday meal.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 409 Calories

Ingredients

• salt to taste
• 1 cup shredded Cheddar cheese
• 2 cloves garlic, chopped
• 1 (12 ounce) package egg noodles
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1 (8 ounce) package sliced mushrooms
• 2 tablespoons salted butter
• 2 cups diced cooked turkey
• 1 (10 ounce) package frozen peas, thawed
• 0.5 cup milk
• 0.5 teaspoon poultry seasoning
• 0.5 teaspoon curry powder
• 0.5 medium onion, chopped
• 1.25 cups leftover turkey gravy

Recipe Instructions

Step 1

Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.

Step 2

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

Step 3

Meanwhile, melt butter in a saucepan over medium heat. Add mushrooms, onion, and garlic; cook until tender, 5 to 7 minutes. Add soup, gravy, milk, curry powder, poultry seasoning, and salt; cook and stir until combined and hot, about 5 minutes.

Step 4

Preheat the oven to 350 degrees F (175 degrees C). Butter a 2 ½-quart baking dish.

Step 5

Combine cooked egg noodles, turkey, and peas in the prepared baking dish; pour hot soup mixture over top. Sprinkle with Cheddar cheese.