5.0 from 51 votes
Leftover Turkey Casserole
Aunt Bee's easy turkey noodle casserole is the perfect way to take advantage of holiday extras!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 people
Calories: 387 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 4 ounces uncooked rotini pasta (about 1 ½ cups)
- 1 ½ cups cooked, diced or shredded turkey
- 10 ounces (2 cups) frozen peas, not thawed (or sub with other vegetables liked parboiled or steamed broccoli)
- 1 (10.5 ounce) can condensed cream of mushroom soup or cream of celery soup (I use Campbell's Heart Healthy)
- 1 (10.5 ounce) can condensed cream of chicken soup (I use Campbell's Heart Healthy)
- ½ cup milk
- ¼ teaspoon each of kosher salt, ground black pepper, garlic powder, onion powder, dried parsley flakes, dried rosemary, and dried thyme
For the Topping
- ¾ cup panko breadcrumbs
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon salted butter, melted
- Pinch of 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).
Cup of Yum
Notes
- This is a great make-ahead dinner. You can assemble the casserole up to 24 hours in advance and keep it covered in the refrigerator until ready to bake. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30-60 minutes before it goes in the oven.
Nutrition Information
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
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
59mg
(20%)
Sodium
577mg
(24%)
Potassium
889mg
(25%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
981IU
(20%)
Vitamin C
28mg
(31%)
Calcium
100mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 387
% 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.