by Holly
A simple turkey casserole is an easy, creamy and delicious meal!
Leftover turkey (or cooked ground turkey if you prefer) is added to pasta with a creamy mushroom sauce and topped with a buttery bread crumb topping.
This is a great way to enjoy leftover roast turkey and the perfect belly-warming meal.
An Easy Turkey Casserole
Casseroles are economical, easy to make, and everyone loves them!
Since I usually serve this with leftover turkey, I wanted to create a sauce that is quick and easy. The shortcut sauce (recipe below) is the perfect addition.
It can be made in advance, covered in the refrigerator until it’s ready for baking.
Ingredients/Variations
In this version, turkey, mushrooms, and noodles are baked into a savory sauce made with cream of chicken soup, seasonings, and cheese.
VEGGIES
What’s so great about this recipe is that veggies like broccoli, peas, or carrots can be added to make an even heartier casserole.
PASTA
Any medium pasta can sub out for the penne!
MEAT
This is a favorite with leftover turkey but if you don’t have any on hand, ground turkey, shredded chicken, even sliced smoked sausage can be used in place.
Steps to Make Turkey Casserole
- Cook the Pasta. Ensure it’s al dente (quite firm) so it doesn’t overcook while baking.
- Make the Sauce (per recipe below). Saute onion, mushrooms, and garlic. Add soup, milk, mushroom mixture, seasonings, & half the cheese.
- Combine and Bake. Fold in meat and pasta. Pour into a casserole dish, sprinkle with topping, and bake.
Serve this with 30-minute dinner rolls and crispy garlic roasted broccoli, and finish off with an amazing homemade peach crisp.
How to Store Creamy Turkey Casserole
Casseroles are just as good the next day and this one is no exception. Simply reheat a portion in the microwave and adjust the seasonings. Store in the refrigerator covered in plastic wrap for up to 4 days.
More Turkey Favorites
- White Turkey Chili
- Turkey Pot Pie
- Turkey Sandwich
- Slow Cooker Cajun Bean Soup with Turkey
- Turkey Salad
- Turkey Cranberry Pasta Salad
Did you love this Creamy Turkey Casserole? Be sure to leave a comment and a rating below!
Creamy Turkey Casserole
Prep Time 20 minutes
Servings 6
Ingredients
- 3 cups uncooked penne or medium pasta
- 3 tablespoons butter
- 1 onion finely diced
- 8 ounces mushrooms sliced
- 2 cloves garlic minced
- 10 ¾ ounces condensed cream of chicken soup
- 1 ⅓ cups milk
- ½ teaspoon seasoned salt
- ½ teaspoon dried basil
- 1 cup havarti cheese or swiss cheese, shredded
- 3 cups cooked turkey
Topping
- ¼ cup seasoned bread crumbs
- 2 tablespoons butter melted
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Instructions
- Heat oven to 375°F. Combine topping ingredients and set aside.
- Cook pasta al dente according to package directions.
- Cook onion, mushrooms, and garlic in butter until tender, about 5 minutes.
- In a large bowl combine soup, mushroom mixture, milk, seasonings, and ½ of the cheese. Fold in turkey and pasta.
- Spread into a 9x13 casserole dish, top with remaining cheese, and sprinkle with topping.
- Bake 30-35 minutes or until hot and bubbly.
Recipe Notes
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Love this recipe!!! We used steamed rice instead of noodles and added more vegetables!! Will definitely make this again! Thank you for this recipe.
I made this tonight, it was good and so simple to make. I will make it again.
This is a very simple and delicious recipe. Yum-Yum!!
Awesome the family loved it and also took some to a front lines worker with a late shift. She loved it so much she is going to make it. Shared on Facebook too.
So glad you loved it Carol, thank you for sharing.
Loved this turkey casserole recipe!! My husband and I both have gluten and dairy issues so with apologies to Holly, I’ll explain my substitutions. We also live in the Southwest so I just had to “spice it up”.
I used ghee instead of butter, panko instead of bread crumbs for the topping. Next I substituted vegan pepper jack cheese, gluten free penne pasta and unsweetened almond milk. Didn’t have cream of chicken soup, so used cream of mushroom. Vegetables added were nopales and cut green beans. Then spiced it up even more with a liberal shake of red pepper flakes. Otherwise, used Holly’s ingredients, cooking procedures and cooking times. My husband pronounced this casserole outstanding and even asked for it heated up this morning instead of a traditional breakfast. Love Spend With Pennies site and have great fun making your recipes, while tailoring them to our special dietary needs!
Thanks for sharing your tips and substitutions Arlene. Glad you loved the recipe.
In my books a store bought can of cream of chicken soup and 1 cup of Havarti cheese disqualifies this from being an economical meal.
Hi Holly, Thank you for the recipe. One suggestion: Now that I have a TON of cooked pasta left over, I think you meant 3 cups of cooked pasta!