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This easy turkey casserole is my go-to way to use up leftover Thanksgiving turkey. I mix it with pasta, veggies, and a creamy, cheesy sauce, then top it with buttery breadcrumbs for the perfect comfort meal. It’s warm, cozy, and always a hit with my family after the holidays.
Why You’ll Love This Turkey Casserole
I love how this recipe turns Thanksgiving leftovers into something brand new and comforting. It’s easy, creamy, and the perfect way to give your turkey a second life.
- Fast and easy – Ready in just 50 minutes with simple, everyday ingredients
- Versatile dish – Works as a complete main meal or a hearty holiday side
- Perfect for Thanksgiving leftovers – Transform your turkey into something new and delicious without wasting food or repeating the same plate
- Family-friendly comfort food – Creamy, cheesy, and kid-approved, this cozy casserole is a great way to use up leftovers and clean out the fridge
Make this a complete meal by serving it alongside our Twice-Baked Potato Casserole, Loaded Mashed Potato Recipe, or our Easy Sweet Potato Casserole.
Ingredients Notes
- Cavatappi pasta – Any short pasta works well, such as penne, rigatoni, or farfalle. Egg noodles are also a great option for a softer, classic casserole texture.
- Leftover turkey – Use chopped or shredded turkey. Rotisserie chicken, shredded beef, or pulled pork are great alternatives.
- Condensed cream of chicken soup – Swap with cream of celery, cream of potato, or cream of mushroom soup for a different flavor.
- Frozen peas – Corn, green beans, carrots, or a frozen mixed vegetable blend can be used instead.
- Half and half – Use milk for a lighter casserole or heavy cream for extra richness.
- Mozzarella cheese and provolone cheese – Cheddar, Monterey Jack, or Pepper Jack are tasty substitutes that melt beautifully.
- Garlic powder – Or sauté fresh garlic before mixing it into the casserole.
- Onion powder – Cooked diced onion adds even more flavor in place of the powder.
- Black pepper – Freshly ground pepper gives the best taste.
- Italian style panko breadcrumbs – Regular panko, plain bread crumbs, or even crushed Ritz crackers make a crunchy topping.
- Salted butter – Unsalted butter or olive oil work just as well.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
- Stuffing – Layer it on top for a delicious turkey stuffing casserole twist.
- Green beans – Swap for peas or add them alongside for extra veggies.
- Sweet potatoes or yams – Stir into the casserole base for a hearty, slightly sweet flavor.
- Gravy – Mix with the cream soup for a richer filling or drizzle on top before serving.
- Cheesy upgrade – Sprinkle parmesan or extra cheddar cheese on top before baking for a gooey, flavorful finish.
- Spicy kick – Add diced jalapeños or a pinch of red pepper flakes for heat.
- Cranberry swirl – Mix in a spoonful of cranberry sauce for a sweet-tart holiday flavor boost.
- Leafy greens – Stir in spinach or kale for added nutrition and color.
How to Make Turkey Casserole
- Preheat oven: Set to 375°F.
- Cook pasta: Boil until al dente, then drain according to package directions.
- Mix ingredients: In a large bowl, combine pasta, turkey, condensed soup, peas, half and half, cheese, garlic powder, onion powder, and black pepper.
- Assemble: Transfer the mixture into a 9×13-inch casserole dish.
- Make topping: Stir breadcrumbs with melted butter, then sprinkle evenly over the casserole.
- Bake: Bake for 25-30 minutes, until bubbly and golden brown on top. Garnish with chopped parsley (optional) and serve warm. Enjoy!
How do I prevent turkey casserole from drying out?
- Cover while baking – Keep the casserole covered with foil for the first 15 minutes, then uncover so the topping can brown.
- Reheat with moisture – When reheating, stir in a splash of half and half (or milk) to keep the filling creamy and prevent it from drying out.
Recipe Tips
- Cook pasta al dente – It will continue softening in the oven.
- Thaw and drain veggies – Extra liquid can make the casserole watery.
- Layer the cheese – Mix some into the filling and save a little for the topping.
- Try a stuffing topping – Leftover stuffing makes a delicious crunchy layer.
- Make ahead – Assemble up to 24 hours in advance; cover and refrigerate. Add 5-10 minutes to the bake time if chilled.
Make-Ahead, Storage and Reheating Instructions
- Make ahead – Assemble the casserole, cover the baking dish tightly with plastic wrap, and refrigerate for up to 24 hours. Add 5-10 minutes to the bake time if cooking straight from the fridge.
- Store – Keep leftovers in an airtight container in the refrigerator for up to 3 days (remember: cooked turkey is best within 3-4 days).
- Reheat – Warm individual portions in the microwave with a splash of milk or half and half to keep the pasta creamy.
- Freeze – Store for up to 3 months. For best texture, freeze the turkey separately and assemble the casserole fresh before baking.
More Recipes to Try
If you loved this turkey casserole recipe, here are more cozy, family-friendly dishes to enjoy:
- Cranberry Pretzel Salad – Sweet, salty, and perfect for the holiday table.
- Sloppy Joe Casserole – A cheesy, meaty classic kids and adults love.
- Ritz Chicken Casserole – Creamy comfort food with a buttery cracker topping.
- Doritos Taco Casserole – Bold flavors and a fun twist on taco night.
- Stuffed Pepper Casserole – A veggie-packed dinner with all the flavor of stuffed peppers.
If you’ve tried this Turkey Casserole Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Leftover Turkey Casserole
Serves — 6
This creamy turkey casserole features pasta, peas, and melty cheese, all topped with golden buttery breadcrumbs. A quick and easy way to enjoy Thanksgiving leftovers.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Ingredients
- 2 cups cavatappi pasta uncooked
- 2 cups leftover turkey chopped or shredded
- 21 ounce (2 10.5-ounce) cans condensed cream of chicken soup
- 12 ounce bag frozen peas
- ¾ cup half and half
- ¾ cup mozzarella & provolone cheese shredded
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ¾ cup Italian style panko breadcrumbs
- 3 tbsp salted butter melted
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Cook pasta al dente and drain according to instructions.2 cups cavatappi pasta
- Combine the cooked pasta, turkey, condensed cream of chicken soup, frozen peas, half and half, mozzarella & provolone cheese, garlic powder, onion powder, and black pepper together in a large bowl and gently stir together.2 cups leftover turkey, 21 ounce (2 10.5-ounce) cans condensed cream of chicken soup, 12 ounce bag frozen peas, ¾ cup half and half, ¾ cup mozzarella & provolone cheese, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp black pepper
- Transfer to a 9×13 casserole dish.
- To prepare the topping, combine the Italian style Panko breadcrumbs with the melted salted butter. Mix together and then sprinkle on top of the casserole.¾ cup Italian style panko breadcrumbs, 3 tbsp salted butter
- Bake in the oven for 25-30 minutes or until the casserole bubbles and is browned on top.
- Plate and serve warm.
Jenn’s Notes
Storage :
- To Store: Place leftovers in the refrigerator in a covered container. They will be good for about 3 days depending on how old the turkey already was. Cooked turkey in general is only good for about 3-4 days afterwards, so keep that in mind when using leftover turkey.
- To Freeze: You can freeze your leftover casserole for 2-3 months. However, I would recommend freezing the turkey solo and then thawing the leftover turkey to make the casserole on a later day.
- To Reheat: Reheat in the microwave. I like to add a tablespoon of water or half & half to keep the noodles from drying out.
Nutrition Info
Calories: 468kcal | Carbohydrates: 40g | Protein: 26g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1040mg | Potassium: 399mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5961IU | Vitamin C: 7mg | Calcium: 170mg | Iron: 3mg
A great way to use a leftover turkey my family loved it
I have to rave about this recipe. Easy and super delicious. My whole family loved it. Usually turkey leftover meals aren’t anything to get excited about, but I’ll actually keep this recipe as one of my go-tos for comfort food! I followed the recipe exactly, no substitutions.
I made this recipe yesterday with left over Thanksgiving turkey. It was a breeze to make and was delicious! Very rich and yummy!
It made enough that we will be having the leftovers this evening with a salad. I recommend this recipe highly.
so there are preshredded packages of cheese labeled “mozzarella and provolone” cheese. If they don’t have that available, you can do a mixture of both to make up the 3/4th cup or choose one and use that.
This recipe looks delicious and perfect for using up leftover turkey! In the recipe it says 3/4 cup mozzarella and provolone, is it 3/4 cup of each type of cheese or total?