Leftover Turkey Casserole (Easy Creamy Bake)

This creamy leftover turkey casserole is the coziest way to use up Thanksgiving leftovers — tender turkey, egg noodles, and vegetables baked in a rich, cheesy sauce with a buttery crumb topping. It comes together in one dish with pantry staples, and it turns yesterday’s bird into a brand-new comfort-food dinner.

Whether your turkey was roasted, smoked, or made in the crockpot, this bake is the perfect next-day meal. It is quick, family-friendly, and endlessly adaptable.

Why You’ll Love This Leftover Turkey Casserole

• Uses up leftovers – the tastiest way to finish the Thanksgiving turkey.
• One dish, minimal effort – mix, top, and bake.
• Creamy and comforting – cheesy sauce, tender turkey, and a crunchy topping.
• Family-friendly – even picky eaters love this one.
• Freezer-friendly – make a second pan for a busy night.

Ingredients You’ll Need

Here is what goes into this easy turkey bake:

• 3 cups cooked turkey – leftover, chopped or shredded.
• 3 cups egg noodles – or swap in cooked rice.
• Cream of chicken + cream of mushroom soup – the creamy base.
• 1 cup sour cream – for extra richness.
• 2 cups peas and carrots – or broccoli.
• 2 cups shredded cheddar – melty and sharp.
• Crushed crackers or stuffing + butter – the crunchy topping.

How to Make Leftover Turkey Casserole

Here is how to make leftover turkey casserole from start to finish:

1. Prep. Heat the oven to 350°F, grease a 9×13 dish, and cook the noodles until just al dente.
2. Mix the sauce. Stir together both soups, the sour cream, broth, and garlic powder.
3. Combine. Fold in the turkey, noodles, vegetables, and half the cheese.
4. Assemble. Spread into the dish and top with the rest of the cheese.
5. Add the topping. Toss the crackers or stuffing with melted butter and scatter over the top.
6. Bake. Bake 25-30 minutes until bubbly and golden, then rest 5 minutes.

That is it — a comforting leftover turkey casserole with almost no effort.

Variations to Try

• Turkey and rice: swap the noodles for 3 cups cooked rice.
• Turkey broccoli casserole: use broccoli florets in place of peas and carrots.
• Stuffing-topped: use leftover stuffing as the topping for a full Thanksgiving vibe.
• Extra cheesy: stir in cream cheese or add a layer of mozzarella.

Have other holiday leftovers to use up? Our crock pot chicken and dressing and crack chicken casserole are two more cozy bakes to rotate in.

Tips for the Best Results

• Do not overcook the noodles. Cook them al dente since they finish in the oven.
• Keep it saucy. The sauce should look loose before baking; it thickens as it bakes.
• Season to taste. Leftover turkey varies, so taste and adjust the salt and pepper.
• Crisp the top. Broil for 1-2 minutes at the end for an extra-golden topping.

Make-Ahead and Freezing

Assemble the casserole (without the topping), cover, and refrigerate up to 24 hours; add the topping just before baking. To freeze, assemble unbaked, wrap tightly, and freeze up to 2 months. Thaw overnight and bake as directed, adding a few extra minutes. This make-ahead flexibility is part of why this leftover turkey casserole is such a holiday-week lifesaver.

What to Serve With It

Round out the meal with simple sides:

• A crisp green salad
• Steamed or roasted vegetables
• Dinner rolls or crusty bread
• Leftover cranberry sauce

Storage and Reheating

• Refrigerate: store in an airtight container up to 4 days. Cooked turkey is safe for 3 to 4 days per the USDA.
• Freeze: freeze baked or unbaked up to 2 months.
• Reheat: warm in a 350°F oven with a splash of broth so it stays creamy.

Leftover Turkey Casserole FAQ

Leftover Turkey Casserole

This creamy leftover turkey casserole turns Thanksgiving leftovers into a cozy, cheesy one-dish dinner. Tender turkey, egg noodles, and vegetables are baked in a rich, creamy sauce with a buttery crumb topping.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 3 cups cooked turkey leftover, chopped or shredded
• 3 cups egg noodles uncooked (about 5 cups cooked)
• 1 can cream of chicken soup 10.5 oz
• 1 can cream of mushroom soup 10.5 oz
• 1 cup sour cream
• ½ cup chicken broth
• 2 cups frozen peas and carrots or broccoli
• 2 cups shredded cheddar cheese
• ½ tsp garlic powder
• 1 cup crushed crackers or stuffing for topping
• 2 tbsp butter melted, for topping

Method

 

1. Preheat the oven to 350°F and grease a 9×13-inch baking dish. Cook the egg noodles until just al dente, then drain.
2. In a large bowl, stir together the cream of chicken soup, cream of mushroom soup, sour cream, chicken broth, and garlic powder.
3. Fold in the cooked turkey, drained noodles, frozen peas and carrots, and half of the cheese.
4. Spread the mixture into the baking dish and top with the remaining cheese.
5. Toss the crushed crackers or stuffing with the melted butter and sprinkle over the top.
6. Bake 25-30 minutes until bubbly and golden. Let it rest 5 minutes before serving.

Notes

Use any cooked turkey – roasted, smoked, or crockpot. Swap noodles for 3 cups cooked rice if you prefer. Store leftovers up to 4 days or freeze up to 2 months.