Turkey Casserole

By Makinze GoreUpdated: Oct 5, 2022

4.4

27 Ratings

preview for Turkey Casserole Is For More Than Just Leftovers

After Thanksgiving is all said and done, we usually end up with way more turkey leftovers than any Thanksgiving sandwich can handle. What better to transform the main bird than adding it to a delicious, comforting casserole? We paired our cooked turkey with veggies, hearty egg noodles, plenty of cheese, and irresistibly buttery, crumbly bread crumbs to top it all off. But, like most casseroles, this turkey version is super customizable — feel free to add your own touch and make it your own!

Can I make this ahead?

Yep! We love to make casseroles ahead of time to make weeknight dinners a breeze. Simply prep the entire casserole — leaving off the buttered bread crumbs until you're about to place in the oven— before covering and placing in the refrigerator until you're ready to bake!

Can I add anything?

Sure can! Feel free to experiment and make this dish your own. Have some extra veggies you'd like to throw in? Carrots, celery or corn would make great additions. Not feeling the cheese? Switch out the Parm and cheddar for your fav variations (or, add even more to make this a triple-cheese bake😍).

What do I do with leftovers?

If this casserole isn't absolutely devoured, any leftovers in an airtight container (or cover your casserole container in storage wrap) and store in the fridge for up to three days. Simply reheat in the microwave, or put your casserole dish back in the oven when you're ready to eat again!

Still have a turkey carcass leftover that you don't know what to do with? Whip up our turkey carcass soup to put every part of the bird to delicious use.

Tried it? Let us know how it went in the comments below!

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Yields:: 6 serving(s)
Prep Time:: 15 mins
Total Time:: 1 hr
Cal/Serv:: 681

Ingredients

2/3 c.
panko
3/4 c.
freshly grated Parmesan, divided
6 tbsp.
butter, divided, plus more for pan
Kosher salt
1
small yellow onion, chopped
1 1/4 c.
sliced cremini mushrooms
1/4 c.
all-purpose flour
4 c.
low-sodium chicken stock
2 c.
shredded cheddar
3 c.
cubed cooked turkey
8 oz.
egg noodles, cooked
1 c.
frozen peas
3 tbsp.
freshly chopped parsley, plus more for garnish
1 tbsp.
lemon juice
Freshly ground black pepper

Nutrition Information

Per Serving (Serves 6)

Calories681 Fat35 gSaturated fat19 gTrans fat1 gCholesterol184 mgSodium941 mgCarbohydrates41 gFiber3 gSugar3 gProtein48 gVitamin D1 mcgCalcium539 mgIron4 mgPotassium600 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1Preheat oven to 425°. In a medium bowl, combine panko with 1/4 cup Parmesan, and 3 tablespoons of butter. Season with salt.
2. Step 2In a medium saucepan over medium-high heat, melt remaining 3 tablespoons butter. Add onion and mushrooms and season with salt. Cook, stirring until softened, about 6 minutes. Add flour and cook, stirring, 1 minute more. Pour stock into saucepan and bring to a boil.
3. Step 3Reduce heat to medium-low and simmer, stirring, until thickened, about 5 minutes. Remove from heat and stir in cheddar and remaining ½ cup Parmesan until melted.
4. Step 4Add turkey, noodles, peas, parsley, and lemon juice to the saucepan and season with salt and pepper.
5. Step 5Brush a 9"-x-13" baking dish with butter and scrape turkey casserole mixture into dish. Top with buttered breadcrumbs. Bake until golden and bubbling, about 20 minutes.
6. Step 6Top with more parsley before serving.

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Parker Feierbach

Makinze Gore

Food Editor

Makinze is currently Food Editor for Delish, where she develops recipes, creates and hosts recipe videos and is our current baking queen.. Reigning from Oklahoma, she's also our go-to for all things regarding Midwestern cuisine. She's also our expert pie crimper.