Creamy Turkey Noodle Casserole


  • 1 package (10 or 12 ounces) frozen peas, thawed under cool running water
  • 2 cups diced cooked turkey (or ham)
  • 1 1/2 cups cooked noodles
  • 2 tablespoons butter
  • 1/4 cup chopped onion
  • 8 ounces sliced mushrooms
  • 1 can (10 3/4 ounces) condensed cream of mushroom soup
  • 1/2 cup milk
  • salt, to taste
  • 1/4 teaspoon curry powder
  • 1/2 teaspoon poultry seasoning
  • 1 cup shredded cheddar cheese
  1. Heat the oven to 350 F.
  2. Butter a 2-quart baking dish.
  3. In a large bowl, combine the thawed peas with the diced cooked turkey and cooked noodles.
  4. In a medium saucepan, melt the 2 tablespoons of butter. Add the onion and mushrooms and cook, stirring, until tender; blend in soup, milk, and seasonings. Continue cooking, stirring frequently, until well blended and hot.
  5. Pour the soup mixture over the turkey and noodle mixture and blend thoroughly.
  1. Turn the noodle mixture into the prepared baking dish and top with shredded cheese. Bake in the preheated oven for about 25 to 30 minutes, until hot and bubbly.
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