Creamy Turkey Casserole
This creamy turkey casserole is the ultimate comfort food, perfect for using up leftover turkey with a silky sauce, tender veggies, and a crispy, cheesy topping. It comes together quickly for a cozy family dinner or potluck favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 1/2 cups cooked turkey, shredded or chopped (about 350g)
- 2 cups cooked pasta (elbow, penne, or rotini; about 220g)
- 1 cup frozen peas (130g)
- 1 cup diced carrots (about 120g; cooked or steamed)
- 1/2 cup chopped celery (60g)
- 1 cup shredded cheddar cheese (115g)
- 2 tablespoons unsalted butter (28g)
- 2 tablespoons all-purpose flour (16g)
- 1 1/2 cups milk (360ml)
- 1/2 cup sour cream (120g)
- 1/2 cup chicken or turkey broth (120ml)
- 1/2 teaspoon garlic powder (or 1 clove fresh garlic, minced)
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme (or Italian seasoning)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs (30g)
- 2 tablespoons melted butter (28g)
- 1/4 cup grated Parmesan cheese (25g, optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Boil the pasta in salted water for 7-8 minutes until just al dente. Drain and set aside.
- In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute, until bubbly but not browned.
- Gradually whisk in 1 1/2 cups milk and 1/2 cup broth, stirring constantly. Bring to a gentle simmer and cook until the sauce thickens, about 3-4 minutes.
- Stir in 1/2 cup sour cream, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning as needed.
- In a large bowl, mix together turkey, cooked pasta, peas, carrots, celery, and cheddar cheese. Pour in the creamy sauce and stir until just combined.
- Spread the mixture evenly into a greased 9×13-inch casserole dish.
- In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly over the casserole.
- Bake uncovered for 25-30 minutes, until bubbly and golden brown. If the topping browns too quickly, loosely cover with foil.
- Let the casserole rest for 5-10 minutes before serving.
Notes
For gluten-free, use gluten-free pasta, flour, and panko. Warm turkey slightly before mixing for even baking. If sauce thickens too much after chilling, add a splash of milk before reheating. Add paprika or parsley for color. Can be assembled ahead and baked later.
Nutrition
- Serving Size: About 1/6th of the c
- Calories: 410
- Sugar: 6
- Sodium: 690
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 34
- Fiber: 4
- Protein: 25
Keywords: turkey casserole, leftover turkey, creamy casserole, comfort food, easy dinner, weeknight meal, pasta bake, family recipe