Easy and delicious Turkey Noodle Casserole is the best way to use leftover holiday turkey! Combined with fresh sautéed mushrooms, tender pasta, and cream of mushroom soup, it makes a creamy, filling, and flavorful dish!
– 12 ounces pasta – ¼ cup butter – 1 large onion– 3 cloves garlic– 8 ounces mushroom– 21 ounces condensed cream of mushroom soup– 1 cup milk– salt and pepper– 3 cups cooked turkey
Ingredient
Direction
Heat the oven to 375°F. Cook penne al-dente per package directions. Drain and set aside.
1
Turkey noodle casserole process shots. Meanwhile Melt butter in a large skillet over medium-high heat.
2
Add the onion and cook for 3–5 minutes to soften. Add garlic and cook 30 seconds until fragrant.
3
Turkey noodle casserole process shots. Add mushrooms to the skillet and cook for 5 minutes to brown and reduce.
4
Mix milk, cream of mushroom soup, salt, and pepper in a large bowl. Turkey noodle casserole process shots.
5
Stir in cooked pasta and turkey. Turkey noodle casserole manufacturing process shots. Mix butter and breadcrumbs in a small bowl.
6
Turkey noodle casserole process shots. Place the turkey mixture in a 9x13-inch casserole dish and top with breadcrumbs.
7
Turkey noodle casserole process shots. Place the casserole dish in the oven for 30 minutes until hot and bubbly.