Turkey and Mushroom Casserole

Name: Turkey and Mushroom Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 serving
Ingredients: 3 cups cooked turkey (or chicken); 1 pound short cut pasta such as shells or penne; 1 tablespoon butter; 1 cup diced onion; 2 teaspoons salt; 1 cup sliced mushrooms; 2 tablespoons flour; 2 cups chicken broth; 16 ounces whole milk plain yogurt; 2 cups shredded Mozzarella cheese; 2 tablespoons lemon juice; 1 tablespoon Worcestershire sauce; ½ teaspoon pepper

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Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
8
Calories
660 kcal
Course
Main Course
Cuisine
American

Turkey and Mushroom Casserole

Iris Warren

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Perfect for leftover turkey or rotisserie chicken, this creamy, cheesy and slightly tangy turkey and mushroom casserole is sure to be a crowd-pleaser.

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Ingredients

Servings

3 cups cooked turkey (or chicken) (diced, such as rotisserie)
1 pound short cut pasta such as shells or penne (cooked according to package instructions)
1 tablespoon butter
1 cup diced onion
2 teaspoons salt (divided)
1 cup sliced mushrooms
2 tablespoons flour
2 cups chicken broth (low sodium)
16 ounces whole milk plain yogurt
2 cups shredded Mozzarella cheese (divided)
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
½ teaspoon pepper

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Instructions

Pre-heat oven to 350 degrees and spray a 9 x 13 baking pan with cooking spray.
Cook pasta according to package directions and set aside.
Heat butter in a large skillet over medium heat until melted. Stir in onion and 1 teaspoon of the salt. Cook until softened, 3-4 minutes before adding mushrooms. Continue cooking until mushrooms are soft, 3-4 additional minutes.
Sprinkle flour into the pan and stir for 30-60 seconds or until flour is absorbed into the pan. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until sauce thickens, 7-9 minutes.
In a large bowl, toss together cooked pasta with diced turkey, plain yogurt, remaining 1 teaspoon salt, half of the cheese (1 cup), lemon juice, Worcestershire sauce and pepper. Add in reduced mushroom sauce to the bowl and stir again.
Pour pasta mixture into the prepared baking dish and spread in an even layer. Sprinkle remaining cheese on top and bake until golden brown and bubbly, about 45-50 minutes. Let rest 5-10 minutes before serving to let the casserole settle.

Notes

This recipe is ideal for leftover Thanksgiving turkey or any day of the year using shredded rotisserie chicken. It also freezes well and is great to bring to a friend after having a baby or just to have on hand for when life gets busy.

Nutrition Information

Show Details

Calories 660kcal (33%) Carbohydrates 50g (17%) Protein 80g (160%) Fat 15g (23%) Saturated Fat 7g (35%) Cholesterol 191mg (64%) Sodium 1639mg (68%) Potassium 1075mg (31%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 348IU (7%) Vitamin C 8mg (9%) Calcium 273mg (27%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 660 kcal

% Daily Value*

Calories	660kcal	33%
Carbohydrates	50g	17%
Protein	80g	160%
Fat	15g	23%
Saturated Fat	7g	35%
Cholesterol	191mg	64%
Sodium	1639mg	68%
Potassium	1075mg	23%
Fiber	2g	8%
Sugar	6g	12%
Vitamin A	348IU	7%
Vitamin C	8mg	9%
Calcium	273mg	27%
Iron	3mg	17%