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Home / Poultry

Leftover Turkey Casserole

This Leftover Turkey Casserole is a creamy, cheesy, and comforting meal perfect for using up leftover turkey. With rotini pasta, sautéed mushrooms, and a crispy breadcrumb topping, it’s a family favorite!

Erren Hart

|

last Updated:

03/03/2025
5 from 1 vote
Jump to Recipe
Serves: 6
Prep: 20 minutes mins
Cook: 25 minutes mins
Image of a delicious turkey casserole made with leftover turkey, pasta, peas, mushrooms, cheese, and a crispy breadcrumb topping. A serving is being lifted out. Branding reads "Erren's Kitchen" with website link at the bottom: www.errenskitchen.com.
A close-up of a spoonful of leftover turkey casserole recipe, showcasing chunks of turkey, mushrooms, and pasta draped in creamy sauce. The background reveals a white casserole dish loaded with more. Discover this delicious creation at www.errenskitchen.com.
A creamy casserole with rotini pasta, chunks of leftover turkey, peas, and a crispy breadcrumb topping in a white baking dish. A wooden spoon scoops a portion, revealing the cheesy, golden layers underneath—perfect as a Thanksgiving recipe to enjoy after the big day.
A casserole dish filled with rotini pasta, peas, and chunks of leftover turkey, topped with golden breadcrumbs. A spoon lifts a portion, revealing a creamy cheese sauce underneath.
A close-up of a spoonful of leftover turkey casserole recipe, showcasing chunks of turkey, mushrooms, and pasta draped in creamy sauce. The background reveals a white casserole dish loaded with more. Discover this delicious creation at www.errenskitchen.com.

Close-up of a creamy turkey casserole with spiral pasta, chunks of leftover turkey, mushrooms, green peas, and a golden breadcrumb topping. A white serving spoon is scooping a portion from the baking dish.

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Turn your surplus Thanksgiving Turkey into a comforting Leftover Turkey Casserole with creamy cheese sauce, pasta, and a crunchy breadcrumb topping.

  • Why This Recipe Works
  • Ingredient Notes
  • Step By Step Instructions
  • Erren’s Top Tips
  • Storage & Freezing Instructions ❄
  • Rate This Recipe
  • Recipe

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!

A baked pasta dish with creamy sauce, featuring rotini noodles, peas, and chunks of leftover turkey, topped with golden breadcrumbs, is served in a white casserole dish. A wooden spoon holds a portion of the leftover turkey casserole above the dish.

Why This Recipe Works

  • Easy to Make: This casserole is a simple, one-pan meal that uses up your leftover turkey in the most delicious way.
  • Flavor-packed: The combination of creamy cheese sauce, savory turkey, and sautéed mushrooms makes every bite comforting and full of flavor.
  • Versatile: You can easily adjust the ingredients to suit your tastes or what you have on hand, making it a great option for customizing.
A close-up of a spoonful of creamy pasta bake with mushrooms and leftover turkey, topped with a crispy breadcrumb crust. This turkey casserole features textured rotini pasta and is garnished with chopped parsley, all in a white baking dish.

Ingredient Notes

A variety of ingredients arranged on a white surface, each labeled: olive oil, salt, pepper, parsley, garlic, mustard, parsley, turkey for a delicious casserole recipe or to use up leftover turkey. Plus flour, breadcrumb, parmesan, rotini pasta perfect for making a hearty Turkey Casserole with peas and mushrooms.
  • Rotini Pasta: 1 pound of dry rotini for a hearty base.
  • Mushrooms: 12 ounces, sliced, for an earthy flavor
  • .Onion & Garlic: Adds a savory and aromatic foundation.
  • Frozen Peas: 1 cup, for pops of sweetness and color.
  • Milk: 2½ cups whole milk for a rich, creamy sauce.
  • Cheddar & Parmesan Cheese: These cheeses add gooeyness and sharp flavor—2 cups cheddar and 1¾ cups parmesan.
  • Butter & Olive Oil: To sauté the aromatics and mushrooms.
  • Breadcrumbs & Parsley: Panko breadcrumbs for crunch and parsley for freshness.
  • Mustard: A tablespoon for depth of flavor.
  • Kosher Salt: Enhances all the other ingredients.

JUMP TO RECIPE

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.

A metal colander filled with cooked rotini pasta, featuring tightly spiraled noodles, is placed on a white background. The pasta, perfect for a turkey casserole recipe, appears to be freshly drained and ready for mixing.

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.

A metal colander brimming with sliced brown mushrooms hints at the beginning of a turkey casserole recipe. The fresh mushrooms, varied in size and sporting smooth, light brown caps and white interiors, rest atop the perforated surface, ready to unite with flavorful leftover turkey.

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.

Chopped onions and sliced mushrooms sizzle in a pan with oil, lightly browning as they cook. The mixture is evenly spread across the bottom, ready to welcome chunks of leftover turkey for a flavorful twist on a classic dish.

Stir in 6 tablespoons (45 g) of all-purpose flour, cooking for about 1 minute to remove any uncooked flour taste.

Close-up of a white pot containing sautéed onions and sliced mushrooms being stirred with a wooden spoon. Some flour is sprinkled on top, signaling the start of a roux for a savory turkey casserole, perfect for using up leftovers.

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.

A wooden spoon stirs a creamy white soup with diced vegetables, turkey chunks, and mushroom slices in a pot, transforming leftovers into a delightful casserole-inspired dish.

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.

A close-up of a creamy soup in a speckled bowl showcases its smooth texture and small vegetable pieces. This leftover turkey-inspired dish contains vibrant herbs, with light yellow tones and orange and green flecks, giving it an appealing casserole-like appearance.

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.

A delicious baked casserole dish featuring a creamy pasta, leftover turkey, and peas mixture, crowned with a golden-brown crumb topping.

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.

A plate of creamy leftover turkey casserole with rotini pasta, peas, and mushroom slices is topped with golden breadcrumbs and parsley. A serving dish with more casserole is in the background.

Erren’s Top Tips

  • Use less sauce on your Leftover Turkey Casserole if you prefer a drier casserole. The extra sauce option makes for a creamy dish, but reducing it will give you a firmer texture.
  • If you don’t have leftovers, use rotisserie chicken as a substitute for turkey.
  • For a healthier version, you can substitute low-fat milk and reduced-fat cheese without losing too much flavor.

Storage & Freezing Instructions ❄

Storage: This casserole will be kept in the fridge for up to 3 days in an airtight container. To reheat, microwave or warm it in the oven until heated.

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.

Close-up of a creamy turkey casserole with spiral pasta, chunks of leftover turkey, mushrooms, green peas, and a golden breadcrumb topping. A white serving spoon is scooping a portion from the baking dish.

Rate This Recipe

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Close-up of a creamy turkey casserole with spiral pasta, chunks of leftover turkey, mushrooms, green peas, and a golden breadcrumb topping. A white serving spoon is scooping a portion from the baking dish.

Recipe

Leftover Turkey Casserole

This Leftover Turkey Casserole is a creamy, cheesy, and comforting meal perfect for using up leftover turkey. With rotini pasta, sautéed mushrooms, and a crispy breadcrumb topping, it’s a family favorite!
5 from 1 vote
Print
Prep Time: 20 minutes mins
Cook Time: 25 minutes mins
Total Time: 45 minutes mins
Serves 6

Ingredients

  • 1 lb dry rotini
  • 12 oz mushrooms (sliced)
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 onion (chopped)
  • ½ teaspoon kosher salt
  • 3 cloves garlic (minced)
  • 2 tablespoons chopped fresh parsley
  • 2½ cups milk
  • 2 cups grated cheddar cheese (divided)
  • 1¾ cups parmesan cheese (grated)
  • 1 tablespoon mustard
  • 2 cups leftover turkey (shredded or chopped)
  • 1 cup frozen peas
For the Topping
  • ½ cup panko breadcrumbs
  • 2 tablespoons parmesan cheese (grated)
  • 2 tablespoons olive oil
  • 2 cloves garlic (minced)
  • Flat-leaf parsley (chopped)

Instructions

  • Bring a large pot of salted water to a boil. Add the dry rotini and cook until just under al dente (about 1-2 minutes less than the package instructions). Drain and set aside.
  • Place the sliced mushrooms in a microwave-safe bowl and microwave on high for 4 minutes. Drain any excess liquid and set aside.
  • In a large skillet, heat the butter and olive oil over medium heat. Add the chopped onion and kosher salt, sautéing for 3-4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant. Add the mushrooms and parsley, cooking for 2 minutes.
  • Reduce the heat to low and pour in the milk, stirring constantly. Gradually add 1½ cups of the cheddar cheese and parmesan cheese, stirring until melted and smooth. Stir in the mustard and remove from heat.
  • In a large mixing bowl, combine the cooked pasta, cheese sauce, turkey, and frozen peas, mixing until evenly coated.
  • Preheat the oven to 350°F (175°C). Spread the pasta mixture into a greased 9×13-inch baking dish. Sprinkle the remaining ½ cup of cheddar cheese evenly over the pasta.
  • In a small bowl, mix the panko breadcrumbs, parmesan cheese, olive oil, garlic, and parsley. Sprinkle this breadcrumb mixture evenly over the cheddar cheese layer.
  • Bake for 25-30 minutes, or until the casserole is bubbling around the edges and the topping is golden brown. If the topping browns too quickly, cover loosely with foil.
  • Let the casserole rest for 5-10 minutes before serving. Garnish with extra parsley if desired. Enjoy!

Tips

  • Use less sauce if you prefer a drier casserole. The extra sauce option makes for a creamy dish, but reducing it will give you a firmer texture.
  • If you don’t have leftovers, use rotisserie chicken as a substitute for turkey.
  • For a healthier version, you can substitute low-fat milk and reduced-fat cheese without losing too much flavor.
Show Nutrition Hide Nutrition

Nutrition

Calories: 797 | Carbohydrates: 75g | Protein: 37g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 1048mg | Potassium: 677mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1199IU | Vitamin C: 15mg | Calcium: 803mg | Iron: 2mg
Created by Erren Hart
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5 from 1 vote

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4 responses

  1. Sonny Avatar
    Sonny
    01/25/2025

    I made this with leftover Chicken. It was really delicious!

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      01/26/2025

      Chicken is a great idea, Sonny!! So happy you enjoyed it!

      Reply
  2. Linda Y Avatar
    Linda Y
    11/28/2024

    The step by step does not match the printed recipe. For instance, the printed recipe has no turkey

    Reply
    1. Erren Hart Avatar
      Erren Hart
      11/29/2024

      It’s too cups of leftover turkey that’s chopped or shredded. I don’t know how that was missed, but I’m grateful you caught it so quickly! Thank you, Linda!

      Reply
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