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4.7 from 18 votes

Leftover Turkey Pasta Casserole

This scrumptious turkey pasta casserole, with its creamy white sauce and cheesy goodness, will win over your family's taste buds.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4 people
Calories: 446 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 9 oz pasta 250 g, Note 1
  • 2 tablespoons butter divided
  • 1 medium onion about 100 g/ 3.5 oz
  • 1 large garlic clove
  • 1 tablespoon all-purpose flour
  • 1 cup milk 250 ml
  • 1 ½ cup cheddar or Gouda, grated, 150 g, Note 2
  • 1 teaspoon Dijon mustard
  • a few gratings of nutmeg
  • 1 ¼ cup leftover turkey chopped, 150 g/ 3.5 oz, Note 3
  • 2 eggs
  • 1 teaspoon fine sea salt or to taste
  • freshly ground black pepper

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F/ 200°C. Lightly grease the baking dish.
  2. Cook the pasta: Bring a large pot of water to a boil. Salt the water and cook the noodles according to the package instructions. Let drain well.9 oz pasta / 250 g
  3. Sauté: In the meantime, halve and slice the onion. Heat 1 tablespoon of the butter in the saucepan. Cook the onion slices for 4-5 minutes or until golden. Add the finely chopped garlic and stir for another minute. Remove to a bowl or small plate.1 tablespoon butter + 1 medium onion + 1 large garlic clove
  4. White sauce: Melt the remaining butter in the same pan. Sprinkle the flour on top and stir it for one minute. Slowly start adding the milk while whisking all the time to avoid clumps. Let the sauce bubble gently for about 2 minutes while stirring very often. Take it off the heat and stir in ¾ of the grated cheese, mustard, nutmeg, salt, and pepper.1 tablespoon butter + 1 tablespoon all-purpose flour + 1 cup milk / 250 ml + ½ of the cheese (¾ cup/ 75 g) + 1 teaspoon Dijon mustard + a few gratings of nutmeg +1 teaspoon fine sea salt + freshly ground black pepper
  5. Separate the eggs. Add the egg yolks to the sauce and stir very well to incorporate. In a clean bowl, whisk the egg whites until soft peaks form. Gently fold the egg whites into the sauce.2 eggs
  6. Assemble: Place the cooked pasta and the chopped meat into the prepared casserole dish and mix them well. Pour the sauce over the noodles into the casserole dish and mix again. Sprinkle the remaining cheese on top.pasta + 1 ¼ cup leftover turkey / 150 g + sauce + remaining cheese (¾ cup/ 75 g)
  7. Bake for about 20 minutes until heated through and golden.
  8. Let rest for about 5 minutes before serving.

Notes

  • Pasta: Feel free to choose any pasta you have on hand. For spaghetti, consider breaking them in half for shorter pieces.
  • Cheese: I use Gouda or Cheddar most of the time, but any kind of strong-tasting cheese you like is ok. Mozzarella should only be used in combination with a stronger-tasting cheese like Parmesan.
  • Meat: You can use leftover turkey but also leftover chicken, or you can cook a small chicken breast. The recipe also works well with cooked ham or pork roast leftovers. I usually use around 1 ¼ cup/ 150 g of chopped meat, but a bit more or less is perfectly fine.

Nutrition Information

Serving 1/4 of the dish Calories 446kcal (22%) Carbohydrates 28g (9%) Protein 30g (60%) Fat 23g (35%) Saturated Fat 13g (65%) Polyunsaturated Fat 9g Cholesterol 197mg (66%) Sodium 1025mg (43%) Fiber 2g (8%) Sugar 2g (4%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 446

% Daily Value*

Serving 1/4 of the dish
Calories 446kcal 22%
Carbohydrates 28g 9%
Protein 30g 60%
Fat 23g 35%
Saturated Fat 13g 65%
Polyunsaturated Fat 9g 53%
Cholesterol 197mg 66%
Sodium 1025mg 43%
Fiber 2g 8%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.