Rating: 4.39 stars
490 Ratings
  • 5 star values: 265
  • 4 star values: 175
  • 3 star values: 31
  • 2 star values: 12
  • 1 star values: 7

An easy, quick turkey dish that turns precooked turkey into a family favorite.

Recipe Summary test

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 375 degrees F (190 degrees C).

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  • Melt butter in a large heavy skillet. Saute mushrooms for 1 minute. Season with salt and pepper, and stir in turkey, condensed soup, and sour cream. Place cooked noodles in a 9x13 inch baking dish. Pour sauce mixture evenly over the top. Sprinkle with Parmesan cheese.

  • Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbling.

Nutrition Facts

411 calories; protein 24g; carbohydrates 33.5g; fat 20.1g; cholesterol 105.3mg; sodium 1081.8mg. Full Nutrition
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Reviews (484)

Most helpful positive review

Rating: 5 stars
01/05/2004
Well, I give it five stars only after making some revisions. I read the other reviews about it being too dry, and made some changes first--so I can't comment on what the actual recipe tastes like. I sauteed 8 oz. fresh sliced mushrooms and one chopped onion in 4 tablespoons of butter. I seasoned this mixture with garlic salt, salt, and pepper. I added two cans of cream of mushroom soup, and two cups of sour cream to give it a creamier consistency. I also seasoned the turkey with seasoning salt, garlic salt, and pepper. I combined all of the ingredients, and added about one cup of cheddar cheese. I also reduced the temperature because it seemed a little high. I baked it at 350 for 30 minutes and it came out very good. Read More
(753)

Most helpful critical review

Rating: 3 stars
12/03/2002
This did come out dry. The egg noodles soak up a lot of liquid. I think if I try it again I will add a half can of water to the soup mix. Read More
(7)
490 Ratings
  • 5 star values: 265
  • 4 star values: 175
  • 3 star values: 31
  • 2 star values: 12
  • 1 star values: 7
Rating: 5 stars
01/05/2004
Well, I give it five stars only after making some revisions. I read the other reviews about it being too dry, and made some changes first--so I can't comment on what the actual recipe tastes like. I sauteed 8 oz. fresh sliced mushrooms and one chopped onion in 4 tablespoons of butter. I seasoned this mixture with garlic salt, salt, and pepper. I added two cans of cream of mushroom soup, and two cups of sour cream to give it a creamier consistency. I also seasoned the turkey with seasoning salt, garlic salt, and pepper. I combined all of the ingredients, and added about one cup of cheddar cheese. I also reduced the temperature because it seemed a little high. I baked it at 350 for 30 minutes and it came out very good. Read More
(753)
Rating: 4 stars
11/27/2006
This was surprisingly good, much better than I expected. I don't generally like casseroles, tetrazzinis, or especially anything with canned soup as an ingredient. However, I had to use up a ton of dryed out leftover turkey from Thanksgiving and my boyfriend likes hamburger helper style meals so I figured I would try this out. Yum! And it was so easy. I did saute half a large onion and a couple cloves of garlic before adding the mushroom, and I added a splash of milk to the sauce because it looked pretty thick, but other than that I did everything by the recipe. I will definitely make this again and for anyone who can't decide whether or not to make this, give it a try! You may be surprised like I was. I think next time I will add some steamed broccoli and fresh mushrooms to this. You can customize it any way you want to. Read More
(238)
Rating: 5 stars
03/16/2006
I thought this would be a fine way to use some leftover turkey and it actually turned out much better than I anticipated! I really liked it! I did use the cream of celery soup and I'm glad because it added a great flavor. I only used 1/2 tsp of salt and it was still plenty salty. This is a keeper! Read More
(141)
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Rating: 5 stars
02/12/2007
After following alot of the suggestions, I made this and it was so good! I browned onions and garlic in the butter before adding the mushrooms and I also doubled the soup and sour cream. My hubby loved it and so did I. I can't imagine making it without doubling the soup and sour cream. It wasn't over-moist as it was. Read More
(75)
Rating: 4 stars
07/23/2003
Good basic recipe however for our tastes it needed more seasonings. I also added a can of evaporated skim milk to make it creamier. Definite comfort food! Read More
(52)
Rating: 4 stars
12/26/2003
Thanks Holly for a tasty way to get leftovers out of the house. Based on the previous reviews I revised the recipe ever so slightly.:) In a nutshell I used regular pasta since I was out of egg noodles. It worked fine. Secondly I added some leftover whipping cream instead of water to counteract the dryness that some reviewers mentioned. Last I added leftover peas (a three pea dish with pearl onions) instead of using the mushrooms. Next time I think I would mix part of the cheese with the turkey mixture instead of putting it all on top but all in all this recipe was a hit (even with my ever finicky 4 year old). One last thing worth mentioning: if you like a lot of spice in your food add some garlic and a couple of tsps of all purpose seasoning/cuming/spice of your choice to complement the veggie used. Read More
(50)
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Rating: 5 stars
11/29/2006
I did many of the easy changes recommended previously. Sauteed some onions, added some garlic powder and 1/2 can milk, mixed the noodles in with the sauce and lowered the temp to 350. I sprinkled some french fried onions on top and I think that was really what clinched it for my family! Read More
(40)
Rating: 5 stars
12/08/2003
Delicious! The addition of sliced fresh mushrooms and half a chopped onion sauted with crushed garlic at the end of sauteing was excellent. I also added 2 tablespoons of sherry into the sauce mixture. We loved it! Read More
(37)
Rating: 4 stars
06/05/2003
This recipe is good and easy, plus I am always a fan of casseroles. I used cream of mushroom soup instead of cream of celery. Also, I didn't have enough sour cream so I used about 1/4 cup of heavy cream. It was good, but somewhat bland. Next time I am going to saute an onion with the mushrooms. Read More
(32)
Rating: 3 stars
12/03/2002
This did come out dry. The egg noodles soak up a lot of liquid. I think if I try it again I will add a half can of water to the soup mix. Read More
(7)