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Turkey Noodle Casserole

Turkey noodle casserole recipe with noodles, cooked diced turkey, cream of mushroom soup, curry powder, and seasonings. Adapted from


  • 1 package (10 ounce) frozen peas, thawed under cool running water
  • 2 cups diced cooked turkey
  • 1 1/2 cups cooked FiberGourmet pasta, any variety
  • olive oil for frying
  • 1/4 cup chopped onion
  • 8 ounces sliced mushrooms
  • 1 can (10 1/2-ounce) cream of mushroom soup
  • 1/2 cup milk, or soy milk substitute
  • salt, to taste
  • 1/4 teaspoon curry powder
  • 1/2 teaspoon poultry seasoning
  • OPTIONAL: 1/2 cup shredded Cheddar cheese, or French's french-fried onions


  1. Combine turkey, noodles, and peas in a buttered 2-quart baking dish or casserole.
  2. Drizzle some olive oil in a saucepan. Saut� onion and mushrooms until tender; blend in soup, milk and seasonings and cook, stirring, until well blended and hot.
  3. Pour soup mixture over the turkey and noodle mixture; optionally top with shredded cheese or french-fried onions, or skip it to save a few calories.
  4. Bake in a 350� oven for about 25 to 30 minutes, until hot and bubbly. Serves 4.