Creamy Turkey Casserole is a comforting, hearty dish that combines tender turkey pieces with a rich, creamy sauce and a crunchy topping. It’s the kind of meal that feels like a warm hug, especially when the weather cools down. With a mix of cheesy goodness, soft noodles or rice, and savory turkey, this casserole hits all the right notes for a satisfying dinner.
I love making this casserole when I have leftover turkey from a big family meal. Using what’s already on hand makes it easy and saves time, plus it stretches the turkey in a delicious way. One of my favorite tricks is adding a handful of peas or chopped veggies for a little color and extra flavor. It’s such a simple comfort food that everyone seems to agree on, no matter their age.
My go-to way to enjoy this casserole is fresh out of the oven, with the topping golden and bubbling. I like pairing it with a crisp green salad or some steamed vegetables to balance out the creaminess. It’s perfect for a cozy night at home or for bringing to a potluck because it’s easy to make ahead and feeds a crowd. This creamy turkey casserole feels like a classic family favorite that’s always ready to bring everyone back around the table.
Key Ingredients & Substitutions
Turkey: Leftover cooked turkey breast works best here. It keeps the dish tender and flavorful. You can substitute with cooked chicken if turkey isn’t available, or use a rotisserie chicken for convenience.
Pasta: I like using pasta shells or penne because they hold the creamy sauce well. If you prefer, try elbow macaroni or any small pasta shape that cooks evenly.
Mushrooms: Fresh sliced mushrooms add a nice earthiness. Button or cremini mushrooms are common choices. If mushrooms aren’t your favorite, you can swap them with peas or chopped zucchini for extra veggies.
Cheese: Sharp cheddar is my go-to for rich flavor, balanced by Parmesan for depth. If you want a milder cheese, try mozzarella or Monterey Jack, though it won’t be as tangy.
Breadcrumbs: Panko breadcrumbs give a crunchy topping here. If you don’t have panko, regular breadcrumbs work fine. Mixing in a little melted butter before topping helps make it extra crisp and golden.
How Do You Make a Smooth, Creamy Cheese Sauce Without Lumps?
Making the creamy sauce is the key to this casserole. Here’s how to get it just right:
- Start by sautéing your onions, garlic, and mushrooms to build flavor.
- Add flour to the hot butter and veggies, stirring constantly to form a roux. Cook it a minute or two to remove the raw flour taste.
- Slowly add milk and broth, whisking continuously. This steady mixing prevents lumps from forming.
- Keep stirring as the sauce heats up and thickens to a smooth texture. Don’t rush this step—it can take 5-7 minutes.
- Finally, remove from heat before adding cheese. This stops the cheese from breaking or getting grainy, resulting in a velvety sauce.
This gentle process helps you create a creamy base that coats the turkey and pasta perfectly, making the casserole extra comforting.
Equipment You’ll Need
- Oven-safe 9×13 inch baking dish – I like it because it’s the perfect size to hold all the ingredients evenly.
- Large skillet – helps you cook the vegetables and make the sauce in one pan for easy cleanup.
- Whisk – makes it simple to stir in the milk and broth without lumps forming.
- Measuring cups and spoons – keeps your ingredients accurate for the best results.
- Cooking spoon or spatula – for mixing everything together and scraping the skillet.
- Small bowl – for mixing the breadcrumbs with butter or seasonings, if you choose.
Flavor Variations & Add-Ins
- Swap mushrooms for peas or chopped spinach to add different veggies and color.
- Use cooked chicken instead of turkey for a different flavor, or combine both meats for variety.
- Add a dash of hot sauce or paprika for a little spice and extra flavor.
- Mix in cooked bacon bits or sautéed sausage for a smoky, meaty twist.
Creamy Turkey Casserole
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked turkey breast, cubed
- 12 oz pasta shells or penne, cooked and drained
- 1 cup mushrooms, sliced
- ½ cup onion, finely chopped
- 2 cloves garlic, minced
For the Creamy Sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk (whole milk preferred)
- 1 cup chicken or turkey broth
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
Topping:
- 1 cup breadcrumbs (preferably panko)
- 1 tbsp melted butter (optional, for extra crunch)
- 2 tbsp fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 25-30 minutes to bake in the oven. Overall, plan for roughly 45 minutes from start to finish including mixing and resting before serving.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Dish:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish to prevent sticking and set it aside.
2. Cook the Vegetables:
In a large skillet over medium heat, melt the butter. Add the chopped onion and minced garlic, cooking until softened, about 3-4 minutes. Then add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
3. Make the Cream Sauce:
Sprinkle the flour over the veggies in the skillet and stir constantly to create a smooth roux. Cook for 1-2 minutes until it’s lightly golden. Slowly whisk in the milk and broth, stirring continually to avoid lumps. Cook this mixture, stirring often, until it thickens nicely, about 5-7 minutes.
4. Add Flavor and Cheese:
Mix in dried thyme, salt, and pepper to taste. Remove the skillet from heat and stir in 1 cup of the cheddar cheese and all the Parmesan cheese until melted and smooth.
5. Combine Everything:
In a large bowl, gently mix the cooked pasta, cubed turkey, and creamy sauce, making sure everything is well coated. Pour this mixture into your prepared baking dish and spread evenly.
6. Add the Topping:
Sprinkle the remaining ½ cup cheddar cheese evenly over the top. In a small bowl, mix the breadcrumbs with melted butter if using, then sprinkle this over the cheese layer for a crispy finish.
7. Bake and Serve:
Bake uncovered for 25-30 minutes, until the casserole is bubbly and the topping is golden brown. Let it rest for 5 minutes before serving. Garnish with fresh chopped parsley for a fresh touch.
Serve your creamy turkey casserole warm with a simple green salad or steamed veggies for a comforting and delicious meal everyone will love!
Can I Use Frozen Turkey for This Casserole?
Yes, you can use frozen turkey, but make sure it’s fully thawed before cooking. Thaw it safely in the fridge overnight or use the cold water method for quicker thawing. This helps avoid extra moisture in the casserole.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the point before baking, cover it tightly, and refrigerate for up to 24 hours. When ready, bake it straight from the fridge, adding a few extra minutes to the bake time if needed.
What Can I Substitute for the Mushrooms?
If you’re not a fan of mushrooms, try swapping them for peas, chopped spinach, or even diced bell peppers. These alternatives add color and extra flavor while keeping the dish delicious.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave until heated through, stirring occasionally for even warmth.