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Turkey Noodle Casserole

Turkey Noodle Casserole

4.38 21

This comforting casserole is similar to classic tuna noodle casserole, but it uses turkey instead.  It's a flavorful way to use leftovers, or to satisfy those who don't like tuna.

serves 8 people


cost per recipe: $15.76

The price is determined by the national average.

  • 2

    cans (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

  • 1

    cup milk

  • 2

    cups frozen peas

  • 2

    cups , cubed, cooked turkey

  • 6

    ounces  (1/2 of a 12-ounce package) medium egg noodles, cooked and drained

  • 2

    tablespoons  plain dry bread crumbs

  • 1

    tablespoon butter, melted

view nutrition info

How to Make It

Step 1

Stir the soup, milk, peas, turkey and noodles in a 3-quart casserole.  Stir the bread crumbs and butter in a small bowl.

Step 2

Bake the turkey mixture at 400°F. for 30 minutes or until hot and bubbling.  Stir the turkey mixture.  Sprinkle with the bread crumb mixture.

Step 3

Bake for 5 minutes or until the bread crumb mixture is golden brown.

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Made With
(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

Buy Now
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

Buy Now

Ratings & Reviews

  • Roger b.

    November 26, 2016

    Responding to Jackson J

    Agreed, the menu is not clear on couple of points. I expected your problem, so suggest you cook the noodles before placing with the mushroom/turkey mixture.

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  • Jackson J.

    November 22, 2016

    Not Good

    I don't know what recipe the above reviewers made or if at all but this recipe is simply not good. There is not enough liquid for the noodles to cook. They come out tasting like cardboard and even after cooking way beyond 30 minutes. I also found the frozen peas tasting totally without flavor. If you do decide to make it use more milk and I do recommend cooking the peas first then adding. I think they will hold their firmness and you can add flavor cooking them first.

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  • easycooks

    December 1, 2015

    old classic

    I grew up on this recipe and it was meant to be an inexpensive and easy meal. We mainly had this with the tuna option for a meat and its simple ingredients were easy to have on hand for a quick dinner. I like the simple vegetable, meat, and mushroom soup flavor with a little bit of salt and pepper for taste its an original classic Ive enjoyed for 40+ years.

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  • Austina H.

    November 28, 2018

    Make it your own

    My mom always made this when I was growing up, and she always varied it depending on what was in the pantry. I always add garlic and onion powder plus generous salt and pepper. You can sub cream of chicken if you don’t have mushroom. Sour cream instead of milk is awesome too. Play with additions and make it your own!

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  • Angela P.

    November 20, 2018

    Very good...

    Simple and quick... I took a bit longer because I like to spoil myself. Fried in butter... onion, celery and carrots. Goofed up and had to add water to boil carrots... oops... then added soup... oops don't use cream of chicken... had to add another mushroom to fix the taste and a 1/2 cup of milk. Added garlic powder, onion powder, salt, pepper, sage, tyme. Skipped the bread crumb topping. I decided to make a box of stuffing instead. Numm... PS.. if in doubt about noodles re-read ingredients. Lots of recipes put the noodles cooked in the ingredients list.

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