I enjoy this casserole because it’s a simple, hearty dish that feels like a warm hug after a busy holiday. The herbed cream sauce—flavored with thyme, rosemary, and a touch of garlic—wraps around the pasta and turkey perfectly. The buttery breadcrumb topping adds a satisfying crunch, creating that ideal balance of creamy and crispy. I also love that it’s family-friendly, easy to prepare ahead, and a great way to make the most of leftover ingredients.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 cups dry rotini pasta 4 tablespoons unsalted butter, divided ½ onion, chopped 2 carrots, chopped ½ teaspoon kosher salt 2 cloves garlic, minced 1 teaspoon fresh thyme, chopped 1 teaspoon fresh rosemary, chopped 2 tablespoons all-purpose flour 14.5 oz low-sodium chicken broth ¾ cup heavy cream (room temperature) ½ cup turkey gravy 3 cups cooked turkey, chopped 1 cup peas (fresh or frozen) 1 cup breadcrumbs
Directions
I start by preheating the oven to 375°F (190°C).
Then I cook the rotini pasta according to the package directions until al dente, drain it, and set it aside.
In a large skillet over medium heat, I melt 2 tablespoons of butter, then add the chopped onion, carrots, and salt. I sauté them for about 5–6 minutes until softened.
I stir in the minced garlic, thyme, and rosemary, cooking for about 1 minute until fragrant.
Next, I add the flour and stir for 30 seconds to form a roux, then slowly whisk in the chicken broth.
I bring the mixture to a boil, then reduce the heat and let it simmer until thickened, whisking continuously.
I stir in the heavy cream and turkey gravy until the sauce is smooth and creamy.
Then I add the cooked turkey, peas, and pasta to the sauce and mix everything together, adjusting salt to taste.
I transfer the mixture into a greased 9×13-inch baking dish.
In a small bowl, I melt the remaining 2 tablespoons of butter and mix them with the breadcrumbs.
I sprinkle the breadcrumb mixture evenly over the casserole.
Finally, I bake it uncovered for 20–25 minutes, until bubbly and golden brown on top.
Servings and Timing
This recipe makes 8 servings. It takes about 15 minutes to prepare and 25 minutes to cook, for a total time of around 40 minutes. Each serving has approximately 369 calories, making it a wholesome and comforting main dish.
Variations
I sometimes swap the rotini for penne or bowtie pasta depending on what I have in the pantry. If I want extra veggies, I’ll add corn, green beans, or chopped spinach to the mix. When I’m craving something richer, I replace part of the breadcrumbs with crushed crackers or top the casserole with leftover mashed potatoes for a creamy crust. For a lighter version, I use milk instead of cream or add a few spoonfuls of Greek yogurt for creaminess without the heaviness.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I bake the casserole in the oven at 350°F (175°C) for about 15–20 minutes or until warmed through. It also freezes beautifully — I let it cool completely, wrap it tightly, and freeze it for up to 3 months. To reheat from frozen, I thaw it in the fridge overnight and then bake until hot and bubbly again.
FAQs
Can I make this casserole ahead of time?
Yes, I often assemble it a day in advance, cover it, and refrigerate it. I just bake it when ready to serve.
What type of pasta works best?
I prefer rotini because it holds onto the creamy sauce, but penne, macaroni, or bowtie pasta work just as well.
Can I use leftover chicken instead of turkey?
Absolutely — leftover chicken works perfectly in this recipe.
How can I make it vegetarian?
I replace the turkey with sautéed mushrooms or plant-based protein and use vegetable broth and gravy.
Can I use canned soup instead of making the sauce?
Yes, in a pinch I mix one can of cream of chicken soup with half a cup of milk for a quicker version.
How do I make the topping extra crispy?
I sometimes mix the breadcrumbs with a little grated Parmesan or crushed crackers before baking.
Can I freeze it before baking?
Yes, I assemble it fully, cover it tightly with foil, and freeze it. When baking from frozen, I add about 15–20 minutes to the cooking time.
What vegetables can I add?
Peas and carrots are classic, but I also like adding green beans, corn, or chopped spinach.
Can I make it dairy-free?
Yes, I use plant-based butter and cream alternatives like oat or coconut cream for a dairy-free version.
How do I prevent the sauce from curdling?
I make sure the cream is at room temperature before adding it to the hot mixture, and I stir it in slowly over low heat.
Conclusion
This Creamy Baked Turkey Noodle Casserole is one of my favorite ways to give leftovers new life. I love how every bite combines tender turkey, savory herbs, and creamy sauce with a crisp, buttery topping. It’s cozy, satisfying, and incredibly easy to make — the kind of recipe that turns leftover turkey into something truly special and worth savoring all over again.
A comforting casserole that transforms leftover turkey into a creamy, herb-infused meal. Tender pasta, peas, and turkey are enveloped in a rich cream sauce and baked under a golden, buttery breadcrumb topping for the ultimate cozy dinner.
Ingredients
3 cups dry rotini pasta
4 tbsp unsalted butter, divided
1/2 onion, chopped
2 carrots, chopped
1/2 tsp kosher salt
2 cloves garlic, minced
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
2 tbsp all-purpose flour
14.5 oz low-sodium chicken broth
3/4 cup heavy cream (room temperature)
1/2 cup turkey gravy
3 cups cooked turkey, chopped
1 cup peas (fresh or frozen)
1 cup breadcrumbs
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook the rotini pasta according to package directions until al dente, drain, and set aside.
In a large skillet, melt 2 tbsp of butter over medium heat. Add onion, carrots, and salt; sauté for 5–6 minutes until softened.
Add garlic, thyme, and rosemary, and cook for another minute until fragrant.
Stir in flour and cook for 30 seconds to form a roux. Gradually whisk in chicken broth until smooth.
Bring to a simmer and cook until the sauce thickens, stirring constantly.
Whisk in the heavy cream and turkey gravy until creamy and combined.
Add cooked turkey, peas, and pasta to the sauce; stir well to coat. Adjust seasoning if needed.
Transfer the mixture to the prepared baking dish.
Melt the remaining 2 tbsp butter and mix with breadcrumbs. Sprinkle evenly over the top of the casserole.
Bake uncovered for 20–25 minutes, until bubbly and golden brown on top. Serve warm.
Notes
Substitute rotini with penne, macaroni, or bowtie pasta.
For extra crispiness, mix Parmesan cheese or crushed crackers with the breadcrumbs.
Add more vegetables like corn, green beans, or spinach for variety.
Use leftover chicken instead of turkey if preferred.
Replace the heavy cream with milk or Greek yogurt for a lighter version.
Assemble ahead and refrigerate for up to 24 hours before baking.
