Leftover turkey casserole is the ultimate way to enjoy your holiday leftovers in a brand-new way. I remember the first time I made this dish—it was the day after Thanksgiving, and I had a fridge full of turkey and a craving for something hearty. I wanted a dish that was warm, creamy, and had just the right balance of textures. After a little experimenting, this casserole came together. The creamy cheese sauce, tender turkey, and crunchy breadcrumb topping instantly became a family favorite. It’s been a go-to ever since!
Step By Step Instructions
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
Cook the Noodles:
Cook 8 ounces (225 g) of rotini pasta in salted water until very al dente (slightly undercooked). Drain the pasta well and transfer it to a casserole dish. Set it aside.
Prepare the Mushrooms:
In a microwave-safe bowl, place 1 cup (100 g) of sliced mushrooms and microwave them on high for 4 minutes. After microwaving, drain any excess water.
Make the Creamy Sauce:
Heat 2 tablespoons (30 mL) of olive oil over medium heat in a medium saucepan. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and the microwaved mushrooms to the onions, cooking for another 1-2 minutes. Stir in 6 tablespoons (45 g) of all-purpose flour, cooking for about 1 minute to remove any uncooked flour taste. Gradually whisk in 3 cups (720 mL) of whole milk, stirring constantly to avoid lumps. Add 2 teaspoons (10 mL) of Dijon mustard and 1 teaspoon (1 g) of chopped fresh parsley. Bring to a simmer, and cook until thickened and bubbling. Stir in 1 ¼ cups (150 g) of shredded cheddar cheese until melted and smooth. Season with ¾ teaspoon (4 g) salt and ½ teaspoon (2 g) black pepper. Pour the sauce over the pasta in the casserole dish. Stir in 1 ½ to 2 cups (225-300 g) of cooked leftover turkey and ¾ cup (100 g) of frozen green peas. Mix everything until well combined, then spread evenly in the dish. Preheat your oven to 350°F (175°C) and bake for 15 minutes. In a small bowl, mix 2 tablespoons (30 mL) of olive oil, 2 tablespoons (15 g) of breadcrumbs, 1 tablespoon (5 g) of grated Parmesan cheese, and a pinch of salt. Stir until the breadcrumbs are coated. After 15 minutes of baking, remove the casserole from the oven. Sprinkle ¾ cup (85 g) of shredded cheddar cheese on top, then add the breadcrumb mixture. Return the casserole to the oven for an additional 5 minutes or until the cheese is melted and bubbly. Let it rest for 3 to 5 minutes, garnish with fresh parsley, and serve warm. Freezing: Let the casserole cool completely if you want to freeze it. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 2 months. To reheat, thaw it in the fridge overnight and bake at 350°F (175°C) for 20-25 minutes. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
