Turkey Casserole
Add Preferred SourceWhat makes Turkey Casserole so good is that each forkful brings creamy pasta, moist turkey, and mushrooms that taste like they’ve soaked up all the butter and garlic. The sauce coats every bite, and the crunchy top adds crisp to keep you going back. You’ll wish you had more turkey to make another batch.
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I make this with Thanksgiving and Christmas leftovers because it’s the best way to use up turkey after holiday meals. It’s comforting, feeds a crowd, and perfect for potlucks and family gatherings. Keeps in the fridge for 3 to 4 days or freezes for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Turkey Casserole
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I’ll show you how easily this simple turkey casserole comes together using those Thanksgiving leftovers you might have and a few other basic pantry staples.
Preheat and Prep the Dish
Set your oven to 350°F (180°C). Lightly grease a 9×13-inch baking dish and set it aside. I love using my ceramic casserole dish because not only does it look elegant once served, but it’s also pretty comfortable to hold with its handles on both sides.
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
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Cook and Drain the Pasta
Cook pasta according to package directions, but pull it from the water 2–3 minutes before it reaches al dente. You want it slightly undercooked because it’ll finish cooking in the oven and soak up all that creamy sauce later. Drain and set aside.
I’m telling you, a pasta pot with a strainer lid is a game-changer in my kitchen, making draining pasta much faster and effortless.
Sauté the Vegetables
In a large skillet over medium heat, melt the butter. Add the onion, mushrooms, and garlic, then cook for about 7 minutes, stirring occasionally to prevent burning, until the vegetables are tender and the mushrooms have released their moisture.
Your kitchen will smell amazing at this point.
Combine Everything
In a large mixing bowl, combine the sautéed vegetables, condensed cream of chicken soup, milk, oregano, Swiss cheese, and cooked turkey.
Season with salt and pepper to taste. Add the pasta and stir with a wooden spoon until everything is evenly coated. The sauce should cling to every piece of pasta.
Make the Topping
In a small bowl, mix the melted butter and seasoned bread crumbs until the crumbs are completely coated. Mixing melted butter with the breadcrumbs is what makes them turn golden and crispy, rather than dry and pale, so don’t skip it.
Bake Until Bubbly
Transfer the pasta mixture into the prepared baking dish. Spread the breadcrumb mixture evenly over the top using a rubber spatula.
Bake for 15–20 minutes, or until the topping is golden brown and crisp. You’ll know it’s done when the edges are bubbling and the breadcrumbs look toasted.
Serve and Enjoy
Garnish with fresh basil or fresh parsley and serve warm. The herbs add a pop of color and freshness that balances the richness. Enjoy!
Turkey Casserole travels really well for potlucks and family gatherings. Let it cool slightly after baking, then cover tightly with aluminum foil, and then with a kitchen towel. Transport it in an insulated casserole carrier to keep it warm until you’re ready to serve.
Equipment
Ingredients
- 3 cups elbow or bowtie pasta
- 2 tablespoons butter
- 1 onion finely chopped
- 2 cups mushrooms sliced
- 2 garlic cloves minced
- 2 cups condensed cream of chicken soup
- 1 ⅓ cups milk
- ½ teaspoon dried oregano
- 1 ½ cups Swiss cheese shredded
- 3 cups cooked turkey shredded or diced
- Salt and pepper to taste
Topping:
- ¼ cup seasoned bread crumbs
- ¼ cup butter melted
To Serve:
- Fresh basil leaves
Video
Instructions
- Set your oven to 350°F (180°C). Lightly grease a baking dish and set aside.
- Boil the pasta according to package directions, but remove it from the water 2–3 minutes before it reaches al dente. Drain and set aside.3 cups elbow or bowtie pasta
- In a large skillet over medium heat, melt the butter. Add the onion, mushrooms, and garlic. Cook for about 7 minutes, stirring occasionally, until the vegetables are tender.2 tablespoons butter, 1 onion, 2 cups mushrooms, 2 garlic cloves
- In a large mixing bowl, combine the sautéed vegetables, condensed cream of chicken soup, milk, oregano, Swiss cheese, and cooked turkey. Season with salt and pepper to taste. Add the pasta and stir until everything is evenly coated.2 cups condensed cream of chicken soup, 1 ⅓ cups milk, ½ teaspoon dried oregano, 1 ½ cups Swiss cheese, 3 cups cooked turkey, Salt and pepper
- In a small bowl, mix the melted butter and seasoned bread crumbs.¼ cup seasoned bread crumbs, ¼ cup butter
- Transfer the pasta mixture into the prepared baking dish. Spread the breadcrumb mixture evenly over the top. Bake for 15–20 minutes, or until the topping is golden brown and crisp.
- Garnish with fresh basil and serve warm.Fresh basil leaves
Notes
Nutrition
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
∙ French Toast Casserole
∙ Crack Chicken Casserole
∙ Four Cheese Ravioli Casserole
∙ Ratatouille Casserole
∙ Sweet Potato Casserole
...and much more!
Includes ad-free recipes like:
How to Store Leftovers
Store leftover turkey casserole in an airtight container in the fridge for 3 to 4 days. Reheat individual portions in the microwave, or warm the whole dish covered with foil in the oven. The pasta might absorb some sauce as it sits, so add a splash of milk if it looks dry.
For longer storage, freeze portions in a freezer-safe container for up to 3 months. It’s always better to portion it into individual servings so you can just grab one for lunch without thawing the whole thing.
Thaw overnight in the refrigerator, then reheat as directed above. The breadcrumb topping might lose some crispness after freezing, so you can toast fresh breadcrumbs and sprinkle them on top after reheating if you want that crunch back.
What to Serve With Turkey Casserole
Turkey Casserole is filling on its own, but I usually serve it with a simple green salad dressed with vinaigrette to cut through the richness. Veggies like roasted green beans, steamed broccoli, or glazed carrots work well as sides.
Dinner rolls or garlic bread are great for soaking up any extra sauce on the plate. For a complete Thanksgiving leftover spread, serve the casserole alongside cranberry sauce and a wedge salad to create a beautiful contrast with the creamy pasta.
More Easy Recipes for You to Try at Home
I bet you’ll also love these other simple casserole recipes that are just as creamy and tasty as this one:
