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Servings: 6
Calories: 689kcal
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
Here are my best tips for making a perfect and comforting Turkey Casserole:
Undercook the pasta: Pull it from the boiling water 2–3 minutes before al dente so it doesn't get mushy when it bakes in the oven and absorbs the sauce. Bowtie, penne, or any short pasta works great here.
Customize the flavor base: Use garlic powder and onion powder instead if you're short on time, swap yellow onion for white, or use cream of mushroom soup in place of cream of chicken for a deeper, earthier flavor.
Use quality cheese: Pre-shredded Swiss cheese works in a pinch, but freshly grated Swiss melts better and has more flavor without the anti-caking agents. Cheddar cheese or mozzarella cheese are great alternatives if you prefer different flavors.
Swap the protein: Cooked chicken, rotisserie chicken, leftover ham, or even browned ground beef work just as well for this recipe as leftover Thanksgiving turkey if that's what you have on hand.
Add vegetables for color: Stir in frozen peas, corn, or diced carrots along with the pasta for extra nutrition and a pop of color throughout the casserole.
Store properly: Portion out cooled casserole and keep chilled in airtight containers for 3 to 4 days, or freeze on a baking sheet, then transfer to freezer bags or containers so they don't stick together. Freeze for up to 3 months, thaw, and reheat in the oven or microwave.
Nutrition
Calories: 689kcal | Carbohydrates: 68g | Protein: 38g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 116mg | Sodium: 907mg | Potassium: 612mg | Fiber: 3g | Sugar: 7g | Vitamin A: 852IU | Vitamin C: 3mg | Calcium: 363mg | Iron: 3mg
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