If you’re looking for a cozy poultry dinner that rescues leftovers, look no further than the Leftover Turkey Casserole!
It’s incredibly easy to prepare and makes a satisfying go-to for busy weeknights, especially when you want creamy chicken pasta flavors with minimal effort.
Did you know casseroles became a kitchen staple because they stretch one meal across the whole family? With just a few pantry staples, you can turn holiday leftovers into a dish that impresses, much like our rotisserie chicken alfredo casserole.
Let’s dive into the ingredients, preparation, and some tips to make this dish truly shine!
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Ingredients for Leftover Turkey Casserole
To create the perfect Leftover Turkey Casserole, you’ll need the following ingredients:
Essential Ingredients
- 2 cups cavatappi pasta uncooked, or another short tube pasta
- 2 cups leftover turkey chopped or shredded
- 21 ounces condensed cream of chicken soup (2 10.5-ounce cans)
- 12 ounces frozen peas (1 bag)
- 3/4 cup half and half
- 3/4 cup shredded mozzarella and provolone cheese divided between the filling and topping
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 3/4 cup Italian style panko breadcrumbs
- 3 tablespoons salted butter melted
Optional Ingredients
- Fresh parsley chopped, for garnish
- Extra mozzarella for a golden, stretchy top
- Red pepper flakes a pinch, for gentle heat
How to Make the Casserole
Follow these steps to bring the casserole together:
- Boil the Pasta: Bring a large pot of salted water to a boil, add the cavatappi, and cook for 9-10 minutes until just tender. Drain well and set aside.
- Mix the Sauce: In a large bowl, whisk the condensed cream of chicken soup, half and half, garlic powder, onion powder, and black pepper until smooth, about 1 minute.
- Combine the Filling: Fold in the chopped turkey, frozen peas, drained pasta, and 1/2 cup of the cheese until everything is evenly coated.
- Top and Bake: Spread the mixture in a greased 9×13-inch baking dish. Toss the panko with the melted butter and the remaining 1/4 cup cheese, then sprinkle over the top and bake at 375°F for 25-30 minutes until bubbling and golden.
Variations and Customizations
One of the great things about this casserole is its versatility!
- Vegetable Additions: Stir in sautéed sliced mushrooms or chopped spinach for extra nutrition and color.
- Spicy Kick: Add a dash of hot sauce or a pinch of cayenne to the sauce for a little heat.
- Cheesy Upgrade: Swap the cheese blend for sharp cheddar, which adds a tangy bite.
- Make-Ahead Option: Assemble the casserole up to 24 hours in advance, refrigerate it, and allow 5-10 extra minutes of baking time when cooking it straight from the fridge.
Serving Suggestions
Pair it with honey mustard roasted potatoes for a crispy side that balances the creamy casserole.
For drinks, a chilled sparkling apple cider or a crisp, unoaked Chardonnay complements the savory, herbed flavors beautifully.
Conclusion
In just a few simple steps, you’ve transformed leftover turkey into a warm, bubbling casserole that is sure to become a family favorite.
It’s a practical answer for busy weeknights, holiday leftovers, or a satisfying lunch for meal prep.
Don’t hesitate to get creative with your toppings and add-ins. There’s no limit to how you can customize this recipe!
Try it today and experience the deliciousness for yourself!
Recipe FAQ’s
Can I use chicken instead of turkey?
Yes, shredded rotisserie chicken works well in place of turkey using the same amount.
What should I serve with this casserole?
Crisp green salads, roasted vegetables, or honey mustard potatoes all complement the creamy sauce nicely.
How can I store leftovers?
Cover and refrigerate leftovers for up to 4 days, then reheat in the microwave or oven until hot throughout.
Leftover Turkey Casserole
- Total Time: 55 minutes
- Yield: 6 servings
Description
Leftover Turkey Casserole features tender cavatappi pasta, shredded turkey, and sweet peas bound in a creamy chicken and cheese sauce, finished with a golden panko topping.
It’s a perfect way to use holiday leftovers for busy weeknights, family dinners, or easy meal prep.
Ingredients
- 2 cups cavatappi pasta, uncooked, or another short tube pasta
- 2 cups leftover turkey, chopped or shredded
- 21 ounces condensed cream of chicken soup, (2 10.5-ounce cans)
- 12 ounces frozen peas, (1 bag)
- 3/4 cup half and half
- 3/4 cup shredded mozzarella and provolone cheese, divided between the filling and topping
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 3/4 cup Italian style panko breadcrumbs
- 3 tablespoons salted butter, melted
- fresh parsley, chopped, optional, for garnish
- extra mozzarella, optional, for a golden, stretchy top
- red pepper flakes, a pinch, optional, for gentle heat
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil, add the cavatappi, and cook for 9-10 minutes until just tender. Drain well and set aside.
- Mix the Sauce: In a large bowl, whisk the condensed cream of chicken soup, half and half, garlic powder, onion powder, and black pepper until smooth, about 1 minute.
- Combine the Filling: Fold in the chopped turkey, frozen peas, drained pasta, and 1/2 cup of the cheese until everything is evenly coated.
- Top and Bake: Spread the mixture in a greased 9×13-inch baking dish. Toss the panko with the melted butter and the remaining 1/4 cup cheese, then sprinkle over the top and bake at 375°F for 25-30 minutes until bubbling and golden.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
