Thanksgiving is over, and the leftover turkey is plentiful. I don’t know about you, but there are only so many leftovers I can stomach. However, I have a problem letting food go to waste. Leftover Turkey Noodle Bake is an easy way to use up the extra.
Jump to RecipeOver the years, the week after Thanksgiving has turned into a challenge for creating new recipes that use up the old stuff. Using up the leftover turkey is pretty simple as it is an easy protein to substitute into other recipes.
I have acquired a lot of leftover turkey recipes, from the basic turkey panini to the turkey Sheppards Pie. Mashed potatoes are generally the first to disappear in my house, so turkey pasta dishes are the usual way we use up the leftover bird.
This dish is a favorite for my family. They never complain about cheesy pasta. It’s also made from scratch without any cream-of-whatever soup. I use a combination of sharp white cheddar and Parmesan cheese, but any cheese you have on hand would be great. You could also use whatever veggies you have in the fridge. Leftover asparagus or mushrooms would be delicious. These are store bought egg noodles, but I have also made my own.
This recipe is also easy to double and freeze. I usually make two batches at once and put the other one away for a busy night. If you are making the recipe to freeze, assemble the casserole to the point of baking, then allow it to cool completely. Cover with plastic wrap and freeze. There is no need to thaw it prior to baking.
I frequently use chicken in the place of the turkey. If substituting chicken, it is easiest to buy a rotisserie chicken and shred it. Roasting a whole chicken for the week is a great idea too. It gives you a lot of easy recipe options. Recently we harvest our own chickens so I have plenty in the freezer for dishes like this.
I hope you’ll give this recipe a try, and I hope your family enjoys it as much as mine does!
Leftover Turkey Noodle Bake
Ingredients
- 8 ounces Egg Noodles
- 1 tbsp Olive Oil
- 4 cloves Garlic
- 12 ounces Broccoli Florets
- 1 tbsp Butter
- 1/4 cup Minced onion
- 3 tbsp Flour
- 2 cups Chicken broth
- 1 cup Whole Milk
- 1/2 tsp Salt
- Pepper to taste
- 12 ounces Turkey Breast cooked and shredded
- 4 ounces Shredded Sharp Cheddar I use extra sharp white cheddar.
- 1/3 cup Shredded Parmesan cheese Plus extra for topping
- 1/4 cup Italian seasoned bread crumbs
Instructions
- Preheat the oven to 375.
- Bring salted water to a boil. Boil egg noodles until al dente
- Heat the oil in a pan and add the garlic and broccoli. Cook broccoli until it's soft. Set to the side.
- Heat the butter in a separate pot.
- Add the onion and cook until they are translucent..
- Add in the flour and cook until it is slightly brown.
- Add the chicken broth, milk, salt and pepper to the pot. Stir on low heat until slightly thickened for around 5 minutes.
- Remove the sauce from the heat, and stir in the cheeses until melted.
- Combine the egg noodles, broccoli mixture, turkey, and sauce.
- Pour mixture into a 9×13 dish.
- Sprinkle bread crumbs and Parmesan on the top.
- Bake for 25-30 minute, or until the top is brown.
[…] Turkey Noodle Bake […]