Leftover Turkey Casserole
User Reviews
5
Leftover Turkey Casserole
Description
This casserole starts with rotini pasta cooked al dente, tossed together with cooked turkey, frozen peas, and a creamy sauce blending condensed cream of mushroom and cream of chicken soups with milk. The sauce is seasoned with garlic, onion powders, dried herbs such as parsley, rosemary, and thyme, plus salt and pepper, creating a savory foundation.
Once combined, the mixture is transferred into a greased baking dish and topped with a mixture of panko breadcrumbs, grated Parmesan cheese, melted butter, and garlic powder. Baking at 350°F heats the filling through and crisps the topping to a golden brown. Finishing under the broiler can darken the crust further if desired.
This dish is practical for repurposing leftover turkey into a filling dinner. The balance of creamy sauce and crunchy topping provides a satisfying contrast, while the inclusion of peas adds color and a slight sweetness. This casserole suits casual family meals and can be assembled ahead for convenience.
The recipe notes include the option to prepare the casserole up to 24 hours in advance and refrigerate, allowing flavors to meld. Bringing the dish to room temperature before baking promotes even cooking and helps recreate a freshly baked texture.
Ingredients
- 4 ounces rotini pasta about 1 ½ cups, uncooked
- 1 ½ cups turkey cooked, diced or shredded
- 10 ounces frozen peas not thawed (or sub with other vegetables liked parboiled or steamed broccoli
- 1 (10.5 ounce) condensed cream of mushroom soup I use Campbell's Heart Healthy, or cream of celery soup
- 1 (10.5 ounce) condensed cream of chicken soup I use Campbell's Heart Healthy, can
- ½ cup milk
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried parsley flakes
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
For the Topping
- ¾ cup panko breadcrumbs
- 1 tablespoon Parmesan Cheese grated
- 1 tablespoon butter melted, salted
- Pinch garlic powder
Instructions
- Preheat oven to 350°F. Grease a 2-quart baking dish (about 8-inch or 9-inch square or 11 x 7-inch); set aside. Cook the pasta in a large pot of well-salted boiling water according to package directions for al dente. Drain.
- Combine the cooked pasta with the turkey, frozen peas (or other veggies), condensed soups, milk, salt, pepper, garlic powder, onion powder, parsley, rosemary, and thyme. Add a little bit of extra milk, if necessary, to thin the sauce to the desired consistency. Transfer the mixture to the prepared dish.
- In a small bowl, prepare the topping by combining the breadcrumbs, Parmesan cheese, melted butter, and garlic powder.
- Sprinkle the buttered garlic bread crumbs over the top of the casserole.
- Bake, uncovered, for 25-30 minutes, or until the filling is heated through and the topping is golden brown. If you prefer the topping even darker, place the dish under the broiler for the final 1-2 minutes (but keep a close eye on it so that it doesn't burn).
Notes
- You can assemble this casserole up to 24 hours ahead and refrigerate it covered for convenience.
- Allow the casserole to sit at room temperature for 30-60 minutes before baking to ensure even heating.
- If the sauce is too thick, add a little extra milk to reach the desired consistency before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Serving | 1/4 of the casserole | |
| Calories | 387kcal | 19% |
| Carbohydrates | 48g | 16% |
| Protein | 28g | 56% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 59mg | 20% |
| Sodium | 577mg | 24% |
| Potassium | 889mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 981IU | 20% |
| Vitamin C | 28mg | 31% |
| Calcium | 100mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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