Smokey Turkey Pasta Bake

Smoked turkey egg noodle pasta on a serving spoon.

Smokey Turkey Pasta Bake

This easy, cheesy pasta bake has been my go-to anytime I have leftover turkey! It's pure comfort food and an easy recipe that your family will enjoy as much as we do!

Course Lunch or Dinner

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 422kcal

Author Deb Clark

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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