Rating: 4 stars
121 Ratings
  • 5 star values: 63
  • 4 star values: 34
  • 3 star values: 14
  • 2 star values: 9
  • 1 star values: 1

A delicious combination of leftover turkey, veggies, and noodles. I usually double the topping ingredients.

Recipe Summary

15 mins
45 mins
1 hr
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat 3 tablespoons butter in a large skillet over medium heat; cook and stir mushrooms, onion, and celery until tender, 5 to 10 minutes. Sprinkle flour over mushroom mixture and stir to coat.

  • Mix milk, cream cheese, Worcestershire sauce, salt, pepper, and nutmeg into mushroom mixture; cook, stirring occasionally, until cream cheese is melted and sauce is warmed, 5 to 10 minutes. Add turkey and peas to sauce.

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and mix noodles into turkey mixture; pour into the prepared baking dish.

  • Combine Parmesan cheese, bread crumbs, and 3 tablespoons melted butter together in a bowl until crumbly; sprinkle over noodle mixture.

  • Bake in the preheated oven until top is browned and sauce is bubbling, about 30 minutes.

Nutrition Facts

548 calories; protein 36.3g; carbohydrates 37.7g; fat 27.9g; cholesterol 137.2mg; sodium 1066.9mg. Full Nutrition