Creamy Turkey Casserole using leftover Thanksgiving turkey is a delicious and easy side dish that will have your family asking for seconds!
Leftover turkey is one of my favorite things about Thanksgiving. It’s versatile enough to be eaten in sandwiches, soups, tacos, casseroles or any other leftover recipe you can think of. This creamy turkey casserole is a simple way to use up the leftovers in your refrigerator and combines all your Thanksgiving flavors for a delicious dinner with hardly any effort.
Next time you’re in the mood for a quick and easy meal, I highly suggest giving this Creamy Turkey Casserole recipe a try. Did I mention it only takes under an hour to make? It’s definitely one of my favorite go-to recipes!
Turkey Casserole Variations
The beauty of this Creamy Turkey Casserole Recipe is that you can easily adapt it to your own taste. Here are a few variations to get you started:
- If you’re looking for a bit more flavor, try adding some shredded cheese, diced onions or chopped green bell peppers to the mix.
- For a spicier twist, add some cayenne pepper or hot sauce to the mix.
- If you prefer rice over noodles, feel free to substitute cooked brown or white rice for the penne pasta. Be sure to cook the rice before you add to the casserole and you may need to increase the cooking time so that all of the ingredients are fully cooked.
- For a richer flavor, try using cream of mushroom soup instead of cream of chicken soup.
- If you’re not a fan of mushrooms, you can omit them completely.
No matter how you choose to adapt it, this Creamy Turkey Casserole Recipe is sure to be a family favorite! Enjoy!
Casserole Ingredients
Serves 6
3 cups uncooked penne pasta
3 tablespoons butter, melted
8 ounces mushrooms, sliced
1 can cream of chicken soup
1 ⅓ cup milk
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
1 cup shredded mozzarella cheese
3 cups cooked turkey
1 cup frozen peas
Optional: fresh parsley, chopped for garnish
Topping Ingredients
½ cup bread crumbs
2 tablespoons butter, melted
How to Make Leftover Turkey Casserole
Preheat oven to 375 degrees F. Prepare a 9×13” casserole dish by lightly greasing it and set aside.
Cook pasta al dente according to the package directions, drain and set aside.
In a medium sauté pan, melt the butter. Add sliced mushrooms to the pan and cook for about 5 minutes or until tender.
In a large bowl, add cooked pasta, cooked mushrooms, soup, milk, seasonings, turkey, frozen peas, and ½ cup of the shredded cheese. Stir to combine.
Transfer the mixture to a prepared casserole dish. Sprinkle the remaining shredded cheese over top.
Make the Casserole Topping
In a microwave safe bowl, melt 2 tablespoons of butter. Stir in the bread crumbs. Sprinkle topping in an even layer on top of the casserole.
Bake the Casserole
Bake in preheated oven for 25 minutes. Turn oven settings to broil and bake for an additional 5 minutes. Serve warm and enjoy!
How to Store & Reheat Turkey Casserole
Storing leftovers: Leftover turkey casserole can be stored in your refrigerator for up to 3 days. You can also freeze leftovers in an airtight container and they will keep for up to 3 months. Make sure to cool completely before storing.
Reheating: To thaw, place in your refrigerator overnight. You can also use your microwave to thaw. To warm, place entire thawed casserole in the oven at 350 degrees F and warm until heated through. Or heat small portions in the microwave.
Creamy Turkey Casserole
Creamy Turkey Casserole using leftover Thanksgiving turkey is a delicious and easy side dish that will have your family asking for seconds!
Ingredients
Casserole Ingredients
- 3 cups uncooked penne pasta
- 3 tablespoons butter, melted
- 8 ounces mushrooms, sliced
- 1 can cream of chicken soup
- 1 ⅓ cup milk
- ½ teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup shredded mozzarella cheese
- 3 cups cooked turkey
- 1 cup frozen peas
- Optional: fresh parsley, chopped for garnish
Topping Ingredients
- ½ cup bread crumbs
- 2 tablespoons butter, melted
Instructions
How to Make Leftover Turkey Casserole
- Preheat oven to 375 degrees F. Prepare a 9x13” casserole dish by lightly greasing it and set aside.
- Cook pasta al dente according to the package directions, drain and set aside.
- In a medium sauté pan, melt the butter. Add sliced mushrooms to the pan and cook for about 5 minutes or until tender.
- In a large bowl, add cooked pasta, cooked mushrooms, soup, milk, seasonings, turkey, frozen peas, and ½ cup of the shredded cheese. Stir to combine.
- Transfer the mixture to a prepared casserole dish. Sprinkle the remaining shredded cheese over top.
Make the Casserole Topping
In a microwave safe bowl, melt 2 tablespoons of butter. Stir in the bread crumbs. Sprinkle topping in an even layer on top of the casserole.
Bake the Casserole
Bake in preheated oven for 25 minutes. Turn oven settings to broil and bake for an additional 5 minutes. Serve warm and enjoy!
Notes
How to Store & Reheat Turkey Casserole
Storing leftovers: Leftover turkey casserole can be stored in your refrigerator for up to 3 days. You can also freeze leftovers in an airtight container and they will keep for up to 3 months. Make sure to cool completely before storing.
Reheating: To thaw, place in your refrigerator overnight. You can also use your microwave to thaw. To warm, place entire thawed casserole in the oven at 350 degrees F and warm until heated through. Or heat small portions in the microwave.
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