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Turkey Noodle Casserole

Turkey Noodle Casserole
  • prep time: 20 min
  • total time: 55 min
  • serves: 8 people
  • calories: 252 1 serving

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.


cost per recipe: $15.79

  • 2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
  • 1 cup milk
  • 2 cups frozen peas
  • 2 cups cubed cooked turkey or chicken
  • 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


  • 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.


Sort By:
  • Responding to Jackson J

    Roger b.
    November 26, 2016

    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.

  • Not Good

    Jackson J.
    November 22, 2016

    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.

  • old classic

    December 1, 2015

    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.

  • So easy and so good!

    Emily O.
    April 16, 2020

    I wanted to do something different with my leftover turkey breast from Easter Dinner. This recipe sounded so good, but I didn't have all the ingredients, so I made some substitutions that worked perfectly! Instead of cream of chicken soup, I used cream of onion. I also didn't have any egg noodles, so I used ziti noodles. Instead of frozen peas, I used frozen mixed vegetables and I used a little bit of corn chip crumbs. My take on the original was fabulous! So, if you don't have the cream of chicken soup, I imagine almost any cream soup substitution would work well. So happy I made this!

  • Turkey Noodle Casserole

    Rose A.
    March 27, 2020

    This casserole needs help. It's really lacking something. It was dry and tasteless. I usually love cooking with Campbell soups. This one needs a rewrite. Will not make this again.

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    Calories 252
    Total Fat 8 g
    Sat. Fat 2.4 g
    Trans Fat 0 g
    Cholesterol 47 mg
    Sodium 595 mg
    Total Carb 28 g
    Dietary Fiber 3 g
    Sugar 5 g
    Added Sugars 0 g
    Protein 16 g
    Vitamin D 3 %DV
    Calcium 5 %DV
    Iron 10 %DV
    Potassium 7 %DV
    Calories 228
    Total Fat 5 g
    Sat. Fat 2.0 g
    Trans Fat 0 g
    Cholesterol 47 mg
    Sodium 522 mg
    Total Carb 29 g
    Dietary Fiber 3 g
    Sugar 0 g
    Added Sugars 0 g
    Protein 15 g
    Vitamin D 3 %DV
    Calcium 7 %DV
    Iron 10 %DV
    Potassium 7 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.