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Turkey Noodle Casserole Recipe

Turkey Noodle Casserole

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (142)

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Average Rating:

Total Reviews: 142

Showing 11-20 of 142

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  • on February 08, 2011

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    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.

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  • on November 28, 2010

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    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!!

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  • on November 06, 2010

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    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!

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  • on July 24, 2010

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    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.

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  • on July 22, 2010

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    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.

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  • on February 17, 2010

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    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!

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  • on January 05, 2010

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    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

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  • on January 29, 2009

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    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.

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  • on November 16, 2008

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    We used leftover fried turkey and this was excellent! Made an extra and it froze great as well.

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  • on October 22, 2008

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    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

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