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Turkey Oyster Casserole

This is a wonderful use for leftover turkey.


  • 8 ounces broad noodles
  • 1 1/2 cups sour cream, divided
  • 5 tablespoons butter or margarine
  • 5 tablespoons flour
  • 2 cups turkey broth or chicken stock
  • 3 cups diced, cooked turkey
  • 1/2 cup chopped pimientos
  • 1/2 cup sliced ripe olives
  • 1 (3- or 4-ounce) can sliced mushrooms, drained
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pint oysters, drained


  1. Cook noodles; drain. Mix with 1/2 cup sour cream.
  2. Melt butter in saucepan, blend in flour, and gradually stir in turkey broth. Cook, stirring, until thickened.
  3. Blend in remaining sour cream.
  4. Stir into noodles; add turkey, pimientos, olives, mushrooms, salt and pepper.
  5. Place half of mixture in a greased 2-quart casserole.
  6. Arrange the oysters in a layer on top, then cover with remaining turkey mixture.
  7. Bake, uncovered, at 350 degrees for 30 minutes.

Serves 6.

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