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Turkey and Mushroom Casserole
Perfect for leftover turkey or rotisserie chicken, this creamy, cheesy and slightly tangy turkey and mushroom casserole is sure to be a crowd-pleaser.
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings:
8
Calories:
660 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 3 cups turkey diced, such as rotisserie, cooked, or chicken
- 1 pound short cut pasta cooked according to package instructions, such as shells or penne
- 1 tablespoon butter
- 1 cup onion diced
- 2 teaspoons salt (divided)
- 1 cup mushroom sliced
- 2 tablespoons flour
- 2 cups chicken broth (low sodium)
- 16 ounces plain whole milk yogurt
- 2 cups mozzarella cheese divided, shredded
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- ½ teaspoon black pepper
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 660
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.