This Leftover Turkey Casserole is an easy, tasty way to use up holiday left overs! Turkey and vegetables are cooked in a creamy sauce, with pasta and breadcrumb topping. A simple dinner the whole family will love!
This creamy Leftover Turkey Casserole with pasta noodles is a tasty way to use up left over holiday food!
Don't let your holiday leftovers go to waste! Simply combine your extra turkey along with a few simple ingredients and you can have a quick and easy dinner that the whole family will love.
We love whipping up a Boxing day casserole with all the leftovers. It's so easy and is always a crowd pleaser.
This is a super versatile casserole recipe. If you have leftover Brussels sprouts, add them in! Extra carrots, chop them up and mix them into your casserole.
You can also add extra cheese for a different flavor.
This is the sort of leftovers casserole that you can make every year after Christmas or Thanksgiving and it will be a little different every time, depending on your leftovers!
But you don't have to wait for the holidays to enjoy this dish. You can cook up turkey breast cutlets especially for this dish too!
Serve it up with Cheesy Brussels Sprouts for a super festive meal.
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Why This Recipe Works
- It's an easy way to use up leftover turkey.
- This leftover Turkey Casserole recipe is very versatile - use up any veggies.
- No turkey? No problem! Try it with shredded chicken breasts instead.
- You only need simple everyday ingredients to turn turkey into a new meal.
- The filling is creamy and cheesy, from shredded cheddar and cream of mushroom soup.
Ingredients
- Leftover turkey: use shredded leftover roasted turkey.
- Pasta: Cook up your favorite pasta to bulk out the casserole.
- Cream of Mushroom Soup: This forms the base of the sauce. Feel free to swap to cream of chicken soup instead.
- Frozen mixed vegetables: Frozen mixed vegetables are really handy to use in this casserole, but you can swap or add, chopped brussels sprouts, chopped carrots or other leftover vegetables.
- Cheese: I use sharp cheddar, but gruyere is great too.
- Breadcrumbs: Use dried plain or Italian breadcrumbs. If you have leftover bread or rolls that are going a bit stale, you can whiz them in a food processor to make your own breadcrumbs.
See the recipe card for the full method and quantities.
How to make leftover turkey casserole
If you're wondering how to make this Leftover Turkey Casserole recipe, don't worry, it's easy!
Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.
Preheat the oven to 375F.
Cook the pasta according to package instructions, then drain well (or use leftover plain cooked pasta).
Lightly shred the cooked turkey into pieces.
Place the frozen mixed vegetables into a colander and run under hot water for a minute or two to thaw slightly. Drain well. Alternatively, add it to a microwavable bowl and defrost it in the microwave.
Add the shredded cooked turkey into a large bowl along with the cooked pasta, and stir in the vegetables and grated cheddar.
Pour in cream of chicken soup and add salt and pepper. Mix everything thoroughly.
Place the mixture into a 9x13-inch casserole dish.
Stir the breadcrumbs and grated parmesan together in a small bowl.
Top the turkey and pasta with the parmesan breadcrumbs.
Place the baking dish in the preheated oven and bake for 15-20 minutes or until it's all hot and the breadcrumbs turn golden.
Variations
- Switch up the type of pasta you use for a different texture to your casserole.
- Try adding cream of chicken or cheese soup instead of cream of mushroom.
- Add finely chopped fresh vegetables instead of frozen.
- Stir in some dried Italian herbs to the sauce for more flavor.
FAQ
The U.S. Department of Health & Human Services recommends eating (or freezing turkey) within 4 days. Ensure that it is cooled, wrapped well, and stored in the refrigerator.
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📖 Recipe
Leftover Turkey Casserole
Equipment
- bowl
- casserole dish
Ingredients
- ½ pound roasted turkey
- 1 pound cooked pasta
- 15 ounce can cream of mushroom soup
- ½ cup grated cheddar
- 1 cup frozen mixed vegetables
- salt and pepper to taste
- ⅓ cup breadcrumbs
- ⅓ cup grated Parmesan
Instructions
- Preheat the oven to 375F.
- Cook the pasta according to package instructions, then drain well (or use leftover plain cooked pasta).
- Lightly shred the cooked turkey into pieces.
- Place the frozen mixed vegetables into a colander and run under hot water for a minute or two to thaw slightly. Drain well. Alternatively, add it to a microwavable bowl and defrost it in the microwave.
- Add the shredded cooked turkey into a large bowl along with the cooked pasta, and stir in the vegetables and grated cheddar.
- Pour in cream of chicken soup and add salt and pepper. Mix everything thoroughly.
- Place the mixture into a 9x13-inch casserole dish.
- Stir the breadcrumbs and grated parmesan together in a small bowl.
- Top the turkey and pasta with the parmesan breadcrumbs.
- Place the baking dish in the preheated oven and bake for 15-20 minutes or until it's all hot and the breadcrumbs turn golden.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Shadi
I have everything I need for this dish, can’t wait to make it this weekend! My family is going to love this!
Phoebe
Yum! This dish is so flavorful! That bread crumb topping takes it over the top!