This Smoked Turkey Pasta Bake is a delicious and easy dinner option that your family will rave about. Made with tender smoked turkey, hearty pasta, and a creamy sauce, this dish is perfect for any night of the week.
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Why you'll love this recipe
One of my favorite things about this recipe is that it's a great way to use any leftover smoked turkey from the holiday season. I love turning leftovers into another easy meal.
Ingredients and/or variations
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- egg noodles - I love the texture of egg noodles in casseroles, but you can use any pasta; penne pasta, macaroni, etc., that you have on hand.
- Smoked turkey - I like to use leftover turkey, however, if you don't have leftovers, leftover chicken, even ground turkey is an option! You just need to cook it first.
- cream of chicken soup - Cream of celery or cream of mushroom soup can also be used to make this creamy casserole recipe.
- evaporated milk - Regular milk can be used if you are out of evaporated, but I think the evaporated milk gives the casserole the best flavor.
- frozen spinach - If your family is not a fan of spinach, I've also made this casserole with frozen peas.
- Gruyere cheese - Any cheese that you have on hand will work, from cheddar cheese, swiss cheese or mozzarella cheese would be great. A sprinkle of parmesan would give a nice salty bite too!
If your family enjoys some spice in their meals, try adding some crushed red pepper flakes to the turkey mixture before you add it to the casserole dish.
Instructions
This is a photo overview of the instructions. For the written directions, scroll down to the bottom.
Step 1 - Cook and drain the pasta to al dente according to the package directions. Save 1 cup of pasta water. Thaw and drain the spinach. In a large bowl combine the soup, and milk, and stir until combined.
Mix half the cheese, spinach, turkey and cooked pasta with the sauce. Add the pasta water as needed to get a creamy sauce.
Step 3 - Spread the mixture into the prepared pan and top with the remaining cheese. Cover with foil and bake in the 350-degree preheated oven for 30 minutes or until the sauce is bubbling. Place under the broiler for 2 minutes to brown the cheese on top.
Equipment
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FAQ's
Absolutely! This is an excellent casserole to make with leftovers. Even if you don't have smoked turkey, use your leftover turkey meat.
Absolutely! You can use 1 cup of frozen peas, or if you'd prefer, two cups of mixed frozen vegetables. Both are delicious!
Top Tip
If you're going to make this recipe, make sure to follow this top tip!
When you are adding the pasta water, add about 1//4 of a cup at a time. Trust me, adding too much will give you a watery sauce. Add it slowly.
- It's completely optional to brown the cheese. I love brown cheese on top so I like to use the broiler.
- Different pasta brands have different cooking times, so make sure that you check your package for details.
Storage
Refrigerate - Leftover casserole stores great in an airtight container in the fridge for 2-3 days. I like to cover my baking dish with plastic wrap or use an airtight container.
Freezer - You can also freeze this casserole for later use. I like to double-wrap the casserole in plastic wrap and wrap it with a layer of aluminum foil before freezing. Thaw in the fridge overnight.
Reheat - I like to reheat single servings in the microwave for 2-3 minutes on 50% power. Or, you can reheat the entire casserole in the oven at 350 degrees for 15-20 minutes.
More turkey recipes
I love using turkey to make delicious meals. Dan loves it when I make this Turkey Pot Pie, Leftover Turkey Soup, or even these Skillet Turkey Meatballs.
Serve with
- I always serve a rich casserole with a fresh side dish like these Steamed Brussels Sprouts or these 3 Ingredient Steamed Green Beans.
- And, if you ask me, you can never go wrong with a simple bread side dish like this Cheesy Garlic Bread or these Rolls From Frozen Bread Dough.
- I also always enjoy a sweet treat after dinner, and this No Bake Hershey Pie and this Strawberry Crunch Cake are my favorite easy dessert recipes to make.
I'd love for you to leave me a comment down below and tell me what your favorite way to use leftover holiday turkey is.
Smokey Turkey Pasta Bake
Equipment
- 1 9x13 casserole dish
Ingredients
- 1 pound egg noodles cooked to al dente and drained
- 2 cups smoked turkey diced
- 2 10.5 ounce cans cream of chicken soup
- 1 12 ounce evaporated milk
- 8 ounce frozen spinach thaw, squeezed dry to remove all the water
- 2 cups gruyere cheese shredded
Instructions
- Preheat the oven to 350 degrees. Spray a 9x13 casserole dish with non-stick cooking spray, set aside.
- Cook the pasta to al dente and drain well. Save 1 cup of pasta water.
- Thaw the spinach and drain well. Squeeze all the excess water from the pasta, set aside.
- In a large mixing bowl, add both cans of cream of chicken soup and the evaporated milk. Whisk together until smooth.
- Add the diced turkey, spinach, pasta and half the shredded cheese. Using a large spoon, mix everything together until it's well combined. If needed, add a small amount of pasta water about a ¼ cup at a time. You want the mixture to be good and saucy. (You may only need ¼-1/2 cup of pasta water.)
- Top with the remaining cheese. Cover with foil and seal. Place in the preheated oven 30 minutes until hot and bubbly.
- If desired, place under the broiler for 2 minutes at the end of cooking to brown the top of the casserole. Watch it carefully so it doesn't burn! You just want the top of the casserole golden brown. Serve and enjoy!
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