Leftover Turkey Casserole Recipe

There’s something incredibly satisfying about transforming last night’s turkey into a bubbling, golden-brown casserole where every cheesy, veggie-packed bite feels like a warm hug in a bowl. Let’s dive into leftovers in style!

Repurpose your holiday leftovers into a warm dish with my Turkey Casserole for Leftovers. I love how the tender, shucked turkey pairs perfectly with penne pasta, creating the base of what should be a hearty dish.

Paired with a rich cream of mushroom soup (a family recipe from my mom’s side) and topped with melted cheddar cheese, this casserole is average in appearance but far from bland and boring in flavor. The addition of thawed mixed vegetables is awesome.

They provide a substantial and colorful nutrition boost—something I always want in a casserole. A Thanksgiving-inspired casserole that is surprisingly good with some well-placed flavor bombs, this foundational dish is far more than just a vehicle for holiday leftovers.

Ingredients

• Cooked Turkey: High in protein; helps repair and build tissues.
• Pasta: Rich in carbohydrates; offers energy-boosting properties.
• Cream of Mushroom Soup: Adds creamy texture; enhances savory flavors.
• Frozen Mixed Vegetables: Good source of vitamins; boosts nutrient content.
• Cheddar Cheese: Rich in calcium; promotes bone health and richness.

Ingredient Quantities

• 2 cups cooked turkey, shredded
• 2 cups cooked pasta (such as penne or elbow macaroni)
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup frozen mixed vegetables, thawed
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tablespoon butter, melted
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste

How to Make this

1. Set your oven to 350 degrees Fahrenheit, or 175 degrees Celsius.

2. In a big mixing bowl, stir together the following ingredients: leftover turkey, cooked pasta, cream of mushroom soup, thawed mixed vegetables, 1/2 cup of the shredded cheddar cheese, milk, a couple teaspoons of garlic powder, some onion powder, salt, and pepper. Mix until combined.

Next, stir in the remaining ingredients.

2. Add to the Bowl: 4 cups (1/2 lb) dried fusilli, radiatori, or other swirl pasta, cooked and drained (See CCOC!)

3. Spread the turkey mixture evenly into a 9×13 inch baking dish that has been greased.

4. In a small bowl, mix the breadcrumbs, cheese, and butter. Stir until evenly coated.

5. Add the other 1/2 cup of shredded cheddar cheese to the turkey mixture that is in the baking dish.

6. Spread the breadcrumb mixture evenly over the top of the casserole.

7. Place a piece of foil over the baking dish.

8. Preheat the oven to 350 degrees F. Bake in the oven that has been preheated for 25 minutes.

9. Take off the foil and keep baking for another 10-15 minutes, or until the top has turned a golden brown and crispy.

10. Let the casserole sit for a few minutes after taking it from the oven before serving. Enjoy!

Equipment Needed

1. Oven
2. Mixing bowls (large and small)
3. Baking dish (9×13 inch)
4. Measuring cups
5. Measuring spoons
6. Spoon or spatula for mixing
7. Knife (optional, if any chopping is needed)
8. Aluminum foil
9. Cooking spray or oil (for greasing the baking dish)

FAQ

• Q: Can I use a different type of meat instead of turkey?You can use cooked chicken or ham instead of turkey.
• Q: Can I make this casserole in advance?Absolutely! The casserole can be assembled, covered, and refrigerated for up to 24 hours before baking. You can do this the day before you want to serve it.
• Q: Can I use fresh vegetables instead of frozen?A: Yes, just make sure they are fully cooked before putting them in the casserole. It makes the texture a lot better.
• Q: How can I make this dish gluten-free?A: Use pasta that does not contain gluten and substitute the breadcrumbs with breadcrumbs that do not contain gluten or crushed crackers that do not contain gluten.
• Q: How long does the casserole need to bake?A: Cook the casserole at 350°F (175°C) for roughly 25-30 minutes until it is bubbling and the top is a golden brown.
• Q: Can I freeze this casserole?A: Yes, it can be frozen prior to baking for a maximum of 3 months. Before baking, thaw it in the refrigerator.

Leftover Turkey Casserole Recipe Substitutions and Variations

Turkey leftovers: Swap with chicken or ham. Turkey: Roast chicken or canned chicken. Ham: Use turkey bacon or another cured meat.
Frozen mixed veggies: Use fresh veggies—like diced and blanched carrots, or baby corn—that have been cut to the size of the peas in your frozen mix, or finished with something no more than Plate-Ready Tender in the skillet. Otherwise, for mixed-frozen veggies that are skillfully handled, make it from scratch!
Cream of mushroom soup: Substitute cream of chicken soup or prepare a homemade white sauce.
Shredded cheddar cheese: Substitute mozzarella or a cheese blend.
Breadcrumbs: Substitute with crushed saltine crackers or crustless toasted bread.

Pro Tips

1. Enhance Flavor with Herbs: Consider adding some fresh or dried herbs such as thyme or rosemary to the turkey mixture. These herbs complement the ingredients and can elevate the overall flavor profile of the dish.