Turn your holiday leftovers into an easy, comforting dinner with this Leftover Turkey Casserole. Tender cooked turkey is combined with vegetables and a creamy savory sauce, then topped with buttery, golden breadcrumbs and cheese.
It’s an easy way to use up leftover Thanksgiving or Christmas turkey, and because the turkey is already cooked, the casserole comes together quickly for a simple family dinner.
A Delicious Way to Use Up Leftover Turkey
There’s only so many turkey sandwiches you can eat after the holidays! This casserole turns those extra pieces of roast turkey into a completely new dinner, with tender pasta, vegetables and a creamy, savory sauce underneath a crisp Parmesan breadcrumb topping.
It’s also a great fridge-clearing recipe. A handful of leftover carrots, peas, green beans or roasted vegetables can all go into the casserole, so you can use more than just the turkey from your holiday dinner. Best of all, most of the ingredients are already cooked, which keeps the prep nice and simple.
Why You’ll Love This Leftover Turkey Casserole
- Perfect for leftover turkey – Give cooked turkey a completely different second meal.
- Easy and comforting – Creamy filling, melted cheese and a crispy golden topping make this proper comfort food.
- Ready in around 40 minutes – Most of the ingredients are already cooked.
- Flexible – Use frozen vegetables, leftover vegetables or whatever you have in the fridge.
- Great after the holidays – Ideal when you want something easy after a big Thanksgiving or Christmas dinner.
Ingredients
For the casserole
- 3 cups cooked turkey, shredded or chopped (about 400–450 g)
- 2 cups cooked pasta, such as penne or rotini
- 1 tablespoon butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 ½ cups frozen mixed vegetables
- 1 can (10.5 oz / 300 g) cream of chicken soup
- ½ cup (120 ml) milk
- ½ cup (120 ml) chicken or turkey broth
- ½ cup (60 g) sour cream
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon salt, or to taste
- 1 cup (115 g) shredded cheddar cheese
For the crispy topping
- ¾ cup (45 g) panko breadcrumbs
- 2 tablespoons melted butter
- ¼ cup (25 g) finely grated Parmesan cheese
How to Make Leftover Turkey Casserole
1. Prepare the oven
Preheat the oven to 375°F (190°C). Lightly grease a 9 × 13-inch casserole dish.
2. Cook the onion
Melt the butter in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds.
3. Make the creamy sauce
Reduce the heat to low. Add the cream of chicken soup, milk, broth and sour cream. Stir until smooth.
Season with thyme, garlic powder, black pepper and salt.
4. Add the turkey and vegetables
Stir the cooked turkey and frozen vegetables into the creamy sauce. Cook for 2–3 minutes, just until everything is combined and beginning to warm through.
5. Assemble the casserole
Add the cooked pasta and stir until evenly coated.
Transfer the mixture to the prepared casserole dish and spread it into an even layer. Sprinkle the cheddar cheese over the top.
6. Add the crispy topping
Mix the panko breadcrumbs, melted butter and Parmesan together in a small bowl.
Sprinkle evenly over the casserole.
7. Bake
Bake uncovered for 20–25 minutes, or until the casserole is bubbling around the edges and the breadcrumb topping is crisp and golden.
Allow it to rest for about 5 minutes before serving.
What Can I Add to Leftover Turkey Casserole?
This recipe is easy to adapt depending on what you have left after your holiday meal.
Try adding leftover green beans, peas, carrots, broccoli or roasted vegetables. You could even add a small amount of leftover stuffing for extra Thanksgiving flavor.
For an even richer casserole, replace some of the broth with leftover turkey gravy.
Can I Use Leftover Chicken Instead?
Yes. Cooked chicken works perfectly in place of turkey, making this recipe useful throughout the year rather than just after the holidays.
Rotisserie chicken is another quick option.
If you prefer rice over pasta – check out our high-protein leftover rice turkey casserole.
Storage and Reheating
Store leftover turkey casserole in an airtight container in the refrigerator for up to 3 days, taking into account how long the cooked turkey has already been refrigerated.
Reheat individual portions in the microwave, or cover the casserole dish with foil and warm it in a 350°F (175°C) oven until heated through.
Recipe Tips
Don’t overbake the casserole because the turkey is already cooked and can become dry.
If the mixture looks particularly thick before baking, add an extra splash of broth or milk. The casserole should be creamy before it goes into the oven.
For an extra-crispy topping, broil the casserole for 1–2 minutes at the end of baking, watching it carefully so the breadcrumbs don’t burn.
Serving Ideas
This creamy turkey casserole is filling enough to serve by itself, but it also goes well with a simple green salad, steamed broccoli, roasted vegetables or warm dinner rolls.
It’s an especially handy recipe for the days after a holiday meal when you want to turn leftover turkey into something that doesn’t feel like leftovers at all.
Creamy Leftover Turkey Casserole
Description
Turn leftover Thanksgiving or Christmas turkey into a delicious family dinner with this creamy leftover turkey casserole. Made with tender turkey, pasta, mixed vegetables and a rich, cheesy sauce, then finished with a golden Parmesan breadcrumb topping.
Ingredients
For the casserole
For the crispy topping
Instructions
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Preheat the oven. Set your oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish.
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Sauté the aromatics. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
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Prepare the creamy sauce. Reduce the heat to low. Add the condensed cream of chicken soup, milk, broth and sour cream. Stir until smooth, then season with thyme, garlic powder, black pepper and salt.
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Add the turkey and vegetables. Stir in the cooked turkey and frozen mixed vegetables. Cook for 2–3 minutes, stirring occasionally, until combined and starting to warm through.
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Combine with pasta. Add the cooked pasta to the skillet and gently mix until everything is evenly coated in the creamy sauce.
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Assemble the casserole. Transfer the mixture to the prepared baking dish. Spread evenly and sprinkle the shredded cheddar cheese over the top.
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Prepare the breadcrumb topping. In a small bowl, combine the panko breadcrumbs, melted butter and grated Parmesan. Sprinkle the mixture evenly over the casserole.
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Bake until golden. Bake uncovered for 20–25 minutes, until the casserole is bubbling and the topping is golden brown. Ensure the centre reaches 165°F (74°C).
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Rest and serve. Allow the casserole to rest for 5 minutes before serving.
Note
Leftover chicken can be substituted for turkey.
For extra flavor, replace some of the broth with leftover turkey gravy. Add a splash of milk if the sauce becomes too thick before baking.
Use refrigerated leftover turkey within its safe storage period and reheat thoroughly.
