Turkey Noodle Casserole

Total Time:
30 min
10 min
20 min

4 servings

  • 1/2 pound extra wide egg noodles
  • Salt
  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 3 slices bacon or turkey bacon, chopped
  • 1 1/3 pound, the average weight of 1 package, ground turkey breast
  • 1 pound white mushrooms, wiped, trimmed and sliced
  • 1 medium onion, chopped
  • Black pepper
  • 2 teaspoons dried thyme or poultry seasoning
  • 1/2 cup dry white wine
  • 1 cup chicken stock, available on soup aisle, eyeball it
  • 1/2 cup heavy cream, 3 turns of the pan
  • 1/4 teaspoon freshly grated nutmeg
  • 2 tablespoons softened butter
  • 2 cups grated Gruyere, about an 8-ounce brick
  • 1 cup plain bread crumbs
  • 2 to 3 tablespoons chopped parsley leaves

Bring a large pot of water to a boilfor your egg noodles. When it boils, salt the water and cook noodles to al dente.

Preheat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan, and bacon or turkey bacon. Render the bacon fat 2 to 3 minutes, until bacon begins to brown at edges. Add meat and brown it, crumbling it with a wooden spoon. Move the meat over to 1 side of the pan and add mushrooms and onions to the opposite side. Cook mushrooms and onions 3 to 5 minutes, then combine the meat with veggies and season the mixture liberally with salt and pepper, then sprinkle in the ground thyme or poultry seasoning. Cook another 5 minutes then add wine. Deglaze the pan, lifting up pan drippings and bits. Stir in stock and bring to a bubble, then stir in cream and reduce the heat to low. Add nutmeg to sauce and stir. Taste to adjust seasonings.

Preheat broiler to high. Combine noodles with turkey and sauce. Grease a casserole dish with a little softened butter nested in a piece of paper towel then transfer the turkey noodle mixture to the dish. Top the casserole with Gruyere then bread crumbs. Place the casserole 8 to 10 inches from the broiler and brown 2 to 3 minutes until cheese is melted and the crumbs are brown. Remove from oven and garnish the casserole with parsley.

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    My fam wasn't too big on this one...it's different. Not bad, just different.
    Wonderfull! Used sliced baby portabella mushrooms (for flavor. Sour cream and a can of cream of mushroom soup (for creaminess. Whole wheat bread crumbs. Some tarragon. Gruyere is expensive but so worth the unique nuttiness.
    It was okay, but lacking. We are not adventurous with cheese, so we used mozza and cheddar instead. Should use italian bread crumbs for some added flavour. Tasted like stuffing!!
    Made this with gluten free egg-noodle style rice/corn noodles, vegetable broth and mini portabella mushrooms. Delicious dish. The kids loved the noodle part but not so much the Gruyere cheese - they said next time make it with mozzarella and parmesan, so maybe I'll try that next time. Definitely a make-again.
    well Rachael Ray and Food Network, this was a hit for my family.
    I used left over turkey breast and used chicken and some turkey stock. Very flavorful and tasty. I mixed my own seasoning with thyme, rosemary, pinch of celery salt, a bay leaf, salt and pepper.
    I did bake it for about 20 minutes on 350 and under the broiler for 3 minutes. (panko bread crumbs. It was a hit and I found this recipe at the last minute. Thank you!!
    Firstly, I need to say that I can't stand Rachel Ray...everytime I turn around I see her face somewhere...UGH! And I think she's no better than a short-order cook...just not my style...however, I was desperate for a casserole and ran across this one...I made significant changes based on the previous reviewers complaint that it was bland. Firstly, I bought Italian seasoned ground turkey (Jenny-O - made a huge difference, then I added a couple of shots of tabasco and finally I coated the top with Progresso Panko Italian bread crumbs. It added a great crunch and lots of flavor. I also used papardella pasta...cooked it and just cut it up...I'm not a fan of those funky little egg noodles....my husband and I loved it...
    This was way boring. There was really no flavor. I'm glad I did not spend the money on gruyere. Rachel's recipes are really hit or miss. I really don't know what I would do to improve on this.
    This is one of the best recipes I have made. I order to reduce the amount of "sauce" for this recipe, I make the meat mixture add the liquids and then I begin to boil my water for the noodles. This helps but I love the sauce anyways! 
    This is way good Rachel.
    Rachael, Rachael, Rachael, What were you thinking. This is the strangest casserole I have ever made. I have been making casseroles for 45 years and this was the worst.  
    The "sauce" if you can call it that, was so watery it was not a sauce at all. The noodles never did soak it up. It lacked flavor, color and texture. Next time? I will just go back to my Betty Crocker cookbook.
    I thought this way okay, but it needed something more in terms of flavor. I also thought it was kind of expensive for what the finished product was. I don't think I would make it again, but it wasn't horrible either.
    This was very good! I took note of the reviews that said it was too liquidy and I cooked it longer on low heat until much of the liquid was absorbed. It was very good. My finacee really liked it and it was good heated up the next day as well! Will definitely make again!
    This is my first review. Since I had all ingredients I made w/ gruyere and no yolk noodles. (BJ's carries gruyere - much less $ than local market.) I agree with using more bacon - I used 4 strips and would make it 6-7 strips.
    As to the wine - I used whatever white was opened and feel wine,
    when asked for, adds to the taste. I did use flour as sauce was runny - I think 2 tablespoons, if not a bit more and the sauce did disappear in baking. Would add a little more of the liquids to make extra sauce. Oh! And I used fat free half and half, mixed with a little heavy cream. I gave this 4 stars but with a little tweaking it could become 5 stars. Would like to make with leftover roast turkey - it would be even better. I used ground turkey to which I addded 1 shredded chicken breast as I was short.
    I just made this to use up some leftover turkey from Thanksgiving...and it was great! My family does not really like casseroles but everyone gave it a "pretty good". I did change a couple things...the turkey I cubed white and dark meat from the leftovers, I used baby Swiss cheese and Progresso Parmesan bread crumbs. The Swiss and Parmesan together was amazing....Will definitely make this again!!
    Delicious but recipe does not measure out enough broth for the sauce. The noodles soaked it right up so I had to make more sauce on the side. I added flour to thicken the sauce as well. Rather than Turkey burger meat, I used a Turkey Tenderloin that I chopped up and added Cheddar Cheese rather than the other. I didn't have Cream so I used 2% milk and added sour cream and omitted the wine. I may have created my own recipe by altering hers but the base was the same and it turned out delicious. U should just double the sauce and thicken it with flour!
    This recipe is the best. I didn't have ground turkey in the house but I did have ground chicken. Used this instead. Because there is a household member who can't tolerate heavy cream, I used milk instead. All other ingredients were the same. This is a 5 "Starer" in my opinion. Easy to make and even easier to eat. I can nearly taste it with the heavy cream. Can't wait for a situation to be able to make if with heavy cream and ground turkey.
    Thanks, Rachael! Love it.
    Very easy dish to cook after a long day. My 11 y/o son was able to do it with my verbal instructions. Follow other suggestions, we doubled the bacon, eliminated the wine, used 2/3 cup of stock, no wine and substituted smoky gouda. We also cooked the onions and mushrooms together in one pan, we didn't have one big enough for all. Everyone loved it, I think leftovers will taste even better. Next time will try zucchini instead of mushrooms.
    After reading the reviews I made some adjustments and it was delicious! Instead of heavy cream I used fat-free half and half (it's what I had), added 2 small zucchinis, used swiss (cheaper), left out the nutmeg (cheaper) and used garlic powder. I used the thyme instead of poultry seasoning. I made a slurry and added it while it was simmering. And finally, I put it all together in the oven on 350 for about 20 minutes before putting it under the broiler. It came out perfect. I agree the sauce was thin but I made sure not to add too much liquid through the whole process and it was just the right amount for all the food to be coated without being soupy. All in all, so worth making again!
    I added a small can of green chili's also added green peppers and red peppers with the mushrooms and onions and used instead of the receipe cheese I used swiss cheese and gouda which added a nice smokey flavor
    We made this casserole tonight with our frozen leftover turkey bits and it was good, but not fantastic. We used zucchini instead of the mushrooms but otherwise followed the recipe. The sauce was a little runny but I sprinkled a little flour over it and the consistency was nice. Nice, but next year I'll hold out for a truly great recipe to use our lovely turkey meat in.
    We used leftover fried turkey and this was excellent! Made an extra and it froze great as well.
    I love love love this recipe. My husband, who hates ground turkey, thinks this is the most wonderful dish ever. Yes, the sauce is very soupy like but remove meat and veggies and add a bit of cornstarch to thicken it up. I substitute white grape juice for the wine, and add whatever "white" cheese I have on hand (provalone, mozzerella, etc). Also dont do any spice except the poultry spice. But this dish definitely makes my taste buds happy
    I personally like this recipe, I couldn't find Gruyere cheese in my grocery store so I used smoked gouda. I didn't add the wine since I used non stick and the purpose was for deglazing the pan. So I drank the wine while cooking. It is a little soupy but that makes the dish!! Also this makes a lot so I used 2 casserole dishes and giving one to the in laws.
    My family really loves this recipe, but I do modify it. I use twice the amount of bacon the recipe calls for, added broccoli and artichoke hearts to veges, and used lowfat milk with a cornstarch slurry to thicken the sauce in place of heavy cream. I added garlic to the sauce instead of nutmeg, and added 1 cup of the gruyere mixed in with the casserole and the rest on top with the bread crumbs. I have made it in advance and then kept in the fridge so I had to bak it for about 35 minutes just to warm it before I put it under the broiler to get crunchy on top. Yummy, yummy. The additional veges are a must.
    We all really liked this. Use your largest skillet. I also baked the casserole for about 15 minutes and then broiled it. You could probably even mix in some cornstarch so it isn't so watery. Really good taste.
    A name like "Turkey noodle casserole" got me thinking of a high school dining hall, however this is proof not to judge a book by its cover. The turkey, bacon, mushrooms, and Gruyere cheese combine with such ellegance. I have used apple cider instead of the white wine, and it works very well--a nice, cheaper route if you don't already have white wine on hand, to save money for the Gruyere that you may have to take a loan out for, but it's well worth it.
    This recipe didn't seem like it was worth all the effort, and came out somewhat bland despite my efforts to spice it up. Thumbs down!
    The sauce is very runny, and not creamy at all.
    It is a good casserole, but I suggest using crumbled pieces of bread for the topping to help soak up some of the sauce, since it is pretty runny. I also decided to put it in the over for 10 mins extra to thicken up the sauce.
    It wasn't my favorite, but my kids ate it!
    my family loved this dish. for those of you who's sauce turned out too thin, learn how to cook.
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