Leftover Turkey Mushroom Noodle Casserole Recipes

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TURKEY NOODLE CASSEROLE

A great casserole to make with Thanksgiving or Christmas turkey leftovers. The hint of curry really makes this recipe great! Adapted from a recipe by Diana Rattray.

Provided by CKITCHING

Categories     Main Dish Recipes     Casserole Recipes     Turkey

Time 55m

Yield 8

Number Of Ingredients 14



Turkey Noodle Casserole image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart baking dish.
  • 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.
  • At the same time, melt butter in a saucepan over medium heat. Add mushrooms, onion, and garlic; saute until tender, 5 to 7 minutes. Add condensed soup, leftover gravy, milk, curry powder, poultry seasoning, and salt; cook and stir until well blended and hot, about 5 minutes.
  • Combine cooked egg noodles, turkey, and peas in the prepared baking dish. Pour hot soup mixture over top and sprinkle with Cheddar cheese.
  • Bake in the preheated oven until hot and bubbly, 25 to 30 minutes.

Nutrition Facts : Calories 409.1 calories, Carbohydrate 42.3 g, Cholesterol 85.6 mg, Fat 15.4 g, Fiber 3.3 g, Protein 24.4 g, SaturatedFat 6.6 g, Sodium 616.1 mg, Sugar 4.8 g

1 (12 ounce) package egg noodles
1 (10 ounce) package frozen peas, thawed
2 cups diced cooked turkey
2 tablespoons salted butter
1 (8 ounce) package sliced mushrooms
½ medium onion, chopped
2 cloves garlic, chopped
1 (10.5 ounce) can condensed cream of mushroom soup
1 ¼ cups leftover turkey gravy
½ cup milk
½ teaspoon curry powder
½ teaspoon poultry seasoning
salt to taste
1 cup shredded Cheddar cheese

LEFTOVER TURKEY-MUSHROOM-NOODLE CASSEROLE

A 1950 newspaper clipping I found in my great great aunt Jessie's collection. Very basic and easy method of using up that leftover turkey. Prep time includes cooking the noodles but not the turkey!

Provided by TMoney

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13



Leftover Turkey-mushroom-noodle Casserole image

Steps:

  • Cook noodles until barely tender in boiling salted water.
  • Drain well and place in shallow greased baking dish.
  • Arrange turkey over noodles.
  • Melt butter and add onion, cooking for a minute.
  • Add in the rest of the ingredients and mix lightly then pour over the turkey and noodles.
  • Bake in a moderate oven at 350 degrees until lightly browned (about 20 minutes).

Nutrition Facts : Calories 217.8, Fat 11.9, SaturatedFat 7, Cholesterol 39.7, Sodium 489.5, Carbohydrate 16.9, Fiber 1, Sugar 1, Protein 5

4 ounces medium egg noodles, cooked
1 1/2 cups turkey, sliced
3 tablespoons butter
1 tablespoon onion, minced
3 tablespoons flour
1/2 teaspoon salt
1 pinch pepper
1/8 teaspoon prepared mustard
1 cup milk
3 ounces sliced mushrooms (canned)
1 can pimiento
2 tablespoons sherry wine
1/2 teaspoon Kitchen Bouquet

TURKEY MUSHROOM CASSEROLE

My mother developed this turkey casserole recipe years ago. The flavor, cheese and splash of sherry make it elegant enough to serve at a dinner party. -Peggy Kroupa, Leawood, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 12



Turkey Mushroom Casserole image

Steps:

  • Preheat oven to 350°. Cook spaghetti according to package directions., Meanwhile, in a Dutch oven, saute mushrooms and onion in oil until tender. Add the garlic; cook 1 minute longer. Stir in the soup, turkey, broth, sherry, Italian seasoning, pepper and 1 cup cheese. Drain spaghetti; stir into turkey mixture., Transfer to 2 greased 8-in. square baking dishes. Sprinkle with remaining cheese. Cover and bake 1 casserole until heated through, 30-40 minutes., Freeze option: Cover and freeze the remaining casserole for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 45 minutes. Uncover; bake until bubbly, 5-10 minutes longer.

Nutrition Facts : Calories 534 calories, Fat 19g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 1286mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 4g fiber), Protein 33g protein.

1 pound uncooked spaghetti
1/2 pound sliced fresh mushrooms
1 cup chopped onion
2 tablespoons olive oil
1/2 teaspoon minced garlic
3 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
3 cups cubed cooked turkey
1 cup chicken broth
1/3 cup sherry or additional chicken broth
1 teaspoon Italian seasoning
3/4 teaspoon pepper
2 cups grated Parmesan cheese, divided

HEARTY TURKEY AND MUSHROOM CASSEROLE

Got Leftovers? Try this recipe for your turkey leftovers and no one would ever suspect they are eating leftover turkey. This recipe brought to you compliments of Ladies Home Journal.

Provided by Bev I Am

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15



Hearty Turkey and Mushroom Casserole image

Steps:

  • Heat oil in a medium saucepan over medium heat.
  • Add onions and cook 5 minutes, until softened.
  • Add garlic and cook 1 minute.
  • Stir in rice.
  • Slowly add chicken broth, water and sage.
  • Bring mixture to a boil.
  • Reduce heat to low; cover and simmer 40 minutes.
  • Meanwhile, melt 1 tablespoon (3 tsp) of the butter in large nonstick skillet over medium-high heat.
  • Add mushrooms and cook until tender and liquid has evaporated, 10 minutes.
  • Stir in salt and pepper.
  • Heat oven to 400 degree F.
  • Grease bottom of shallow 2-quart baking dish with remaining 1 teaspoon butter.
  • Spoon rice into dish and top evenly with turkey.
  • Spoon mushrooms over turkey.
  • Whisk together soup and wine in bowl; pour over top of mushrooms.
  • Bake casserole until sauce is hot, 25 to 30 minutes.
  • (If top becomes too dark, cover loosely with foil during last 15 minutes of baking.) Sprinkle top with parsley.
  • Makes 6 servings.

1 tablespoon olive oil
1 cup chopped onion
1 tablespoon chopped garlic
1 cup long grain brown rice
1 (14 ounce) can chicken broth
1/4 cup water
1/4 teaspoon dried sage
4 teaspoons butter or 4 teaspoons margarine
1 lb shiitake mushrooms, stems removed or 1 lb white button mushrooms, sliced
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 cups diced cooked turkey (3/4 lb.)
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/2 cup dry white wine
1/4 cup chopped fresh parsley

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