Tired of the same old leftovers? This Leftover Turkey Casserole is creamy and delicious. It's a great way to use up leftover meat and vegetables and is sure to be a crowd-pleaser. Even your picky eaters will enjoy this dish!
21ounce(2 10.5-ounce) cans condensed cream of chicken soup
12ouncebag frozen peas
¾cuphalf and half
¾cupmozzarella & provolone cheeseshredded
¾cupItalian style panko breadcrumbs
Preheat the oven to 375 degrees Fahrenheit.
Cook pasta al dente and drain according to instructions.
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.
Transfer to a 9x13 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.
Bake in the oven for 25-30 minutes or until the casserole bubbles and is browned on top.
Plate and serve warm.
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.