Turkey Noodle Casserole

Turkey Noodle Casserole

ginniej 6

Comfort your tummy with this dreamy bake of chicken, cream of mushroom soup, cream of chicken soup, sour cream and tender egg noodles. Cracker crumbs sauteed in butter makes a deliciously crunchy topping.

Modified from: Chicken Noodle Casserole I

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Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

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  1. In a skillet, melt 2 Tbsp of butter.
  2. Brown onions. When translucent add garlic. After a minute or 2 add mushroom soup, evaporated milk and sour cream. Season with seasoned salt and pepper. Gently stir in turkey & peas. Cook for a few minutes. Let it thicken up a bit. Stir in half the cheese.
  3. Put pasta in 9x13 baking dish. Pour turkey mixture over the pasta. You might want to add a bit of water to make sure there is enough water to finish cooking the pasta.
  4. Melt remaining butter in a small saucepan, and remove from heat. Stir in bread crumbs. Top casserole with remaining cheese and the bread crumbs.
  5. Cover tightly and bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through. Take off tin foil and cook until browned on top.
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