Leftover Turkey Casserole

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.

5 from 1 vote

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!

Course Dinner, Main, Main Course

Cuisine American

Keyword casserole turkey recipes, leftover casserole, Leftover Turkey Casserole

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 797

Author Erren Hart

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

US Customary - Metric

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 9x13-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!

Notes

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.

Nutrition