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