Dinner · Part 3 of 3: Tips & recipe card

Leftover Turkey and Gravy Noodle Bake Tips, FAQ & printable recipe

Name: Leftover Turkey and Gravy Noodle Bake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 12 oz wide egg noodles; 3 cups shredded cooked turkey; 1 1/2 cups frozen peas and diced carrots; 3 cups turkey gravy; 1 1/2 cups buttered herb stuffing crumbs

By Clara Weller · Oct 14, 2026

A large rectangular baking dish filled with a golden-brown turkey and noodle bake on a butcher-block counter.

Prep: 10 min
Cook: 25 min
Total: 35 min
Serves: 6

Tips for success

For the best texture, use wide egg noodles and cook them just shy of al dente. The noodles will finish cooking in the oven, absorbing some of the gravy and becoming perfectly tender.

If you prefer a saucier casserole, add an extra half cup of gravy. For a crispier topping, broil the casserole for the last 2 minutes, watching carefully to prevent burning.

This recipe is a great way to use up a variety of leftovers. Feel free to swap the peas and carrots for any vegetables you have, such as green beans, broccoli, or corn.

You can also add a sprinkle of shredded cheese, like cheddar or Swiss, on top of the stuffing crumbs for extra richness. The casserole is forgiving, so adjust the ingredients to suit your taste.

Variations

Chicken and Gravy Bake: Substitute cooked chicken for the turkey and use chicken gravy. Add a cup of shredded cheddar cheese to the stuffing topping for a cheesy crust.
Vegetable-Packed Version: Add extra vegetables like sautéed mushrooms, bell peppers, or spinach. Use vegetable gravy and keep the stuffing crumbs for texture.
Creamy Mushroom Twist: Mix 1/2 cup sour cream into the gravy before pouring. Sauté sliced mushrooms and onions and layer them with the turkey for a richer, earthier flavor.
Spicy Southwest Style: Add a can of diced green chiles and a teaspoon of chili powder to the gravy. Top with crushed tortilla chips instead of stuffing crumbs for a crunchy, spicy kick.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until hot.
Freezer: Freeze the unbaked casserole for up to 3 months. Thaw overnight in the refrigerator before baking. Add 10-15 minutes to the baking time.
Reheat: Reheat individual portions in the microwave for 2-3 minutes, or in a 350°F (175°C) oven for 15-20 minutes until hot.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in the microwave or in a 350°F (175°C) oven until warmed through. The stuffing crumbs may lose some crispness upon reheating, but the flavor will remain delicious.

Assemble the casserole up to a day in advance, but do not bake. Cover and refrigerate. When ready to bake, add a few extra minutes to the cooking time since the casserole will be cold. You may also need to add a little extra gravy if the noodles absorb too much liquid overnight.

Serving ideas

Serve this noodle bake as a complete meal on its own, or alongside a simple green salad or steamed vegetables.

It's also great with a dollop of cranberry sauce on the side for a nod to the original Thanksgiving flavors. The casserole is hearty enough to satisfy a hungry family, and the leftovers are just as good the next day.

For a fun twist, serve the casserole in individual ramekins or small baking dishes for a more elegant presentation.

Top each with a sprinkle of fresh parsley or thyme before serving. This dish is perfect for a weeknight dinner, a potluck, or any time you need a comforting, no-fuss meal.

Frequently asked questions

Can this casserole be made ahead of time?

Yes, assemble the casserole up to 24 hours in advance and keep it covered in the refrigerator. When ready to bake, add about 10 minutes to the baking time since the dish starts cold. You may need to add a little extra gravy if the noodles absorb too much liquid overnight.

What can be used instead of egg noodles?

Any short pasta like penne, rotini, or fusilli works well. Cook it to al dente before assembling the casserole. You can also use leftover cooked potatoes or rice as a base, though the texture will be different.

Can this recipe be frozen?

Yes, the unbaked casserole can be frozen for up to 3 months. Thaw it overnight in the refrigerator before baking. Add 10-15 minutes to the baking time. The stuffing crumbs may become less crisp after freezing, but the flavor will remain good.

How can the top be made extra crispy?

To get a crispier topping, broil the casserole for the last 2 to 3 minutes of baking, keeping a close eye on it to prevent burning. You can also mix the stuffing crumbs with a little extra melted butter before sprinkling them on.

What if the casserole turns out too dry?

If the casserole seems dry after baking, pour a little warm gravy or broth over the top and stir gently. For future batches, add a bit more gravy before baking, or cover the dish with foil for the first half of the baking time to trap moisture.

Recipe card

Leftover Turkey and Gravy Noodle Bake

Prep 10 minCook 25 minTotal 35 minServes 6

Ingredients

12 oz wide egg noodles
3 cups shredded cooked turkey
1 1/2 cups frozen peas and diced carrots
3 cups turkey gravy
1 1/2 cups buttered herb stuffing crumbs

Instructions

Cook the wide egg noodles in a large pot of salted boiling water according to the package instructions, but stop 1 minute before the recommended time. Drain well. Spread the cooked noodles evenly over the bottom of a large baking dish. Scatter the shredded turkey over the noodles, then sprinkle the frozen peas and diced carrots over the top.
Pour the turkey gravy evenly over the noodle mixture, making sure to cover the noodles and turkey completely. Gently shake the dish or use a spoon to help the gravy settle into all the nooks. The gravy should just cover the noodles, not drown them.
Sprinkle the buttered herb stuffing crumbs evenly over the top of the gravy-coated noodles. Use your fingers or a spoon to spread them into an even layer, covering the surface completely. This will form the golden, crunchy topping as it bakes.
Place the baking dish in a preheated oven at 375°F (190°C). Bake for 20 to 25 minutes, or until the casserole is hot throughout and the gravy is bubbling at the edges. The stuffing crumbs should turn deep golden brown and crisp. If the top browns too quickly, loosely tent with foil for the last few minutes.
Remove the dish from the oven and let it rest for 5 minutes. This allows the casserole to set and the flavors to meld. Serve warm, scooping out portions with a large spoon, making sure to get some of the crispy stuffing topping in each serving.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories: 480
Protein: 35 g
Carbohydrates: 45 g
Fat: 18 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.