Leftover Turkey Casserole is a warm, comforting baked dish that combines chopped or shredded roast turkey with a creamy sauce, vegetables, starch, and a crunchy topping for family-friendly dinners or make-ahead meals. Leftover Turkey Casserole is an easy weeknight winner when you need to turn holiday leftovers into something fresh, flavorful, and satisfying.
Leftover Turkey Casserole brings together familiar ingredients – turkey, cream soup, vegetables, and rice or noodles – into one-pan comfort that reheats beautifully and stretches into several meals. Leftover Turkey Casserole also makes a crowd-pleasing potluck dish, and you can customize it to your pantry and taste.
Table of Contents
What Makes This Recipe So Special
This casserole is a celebration of simplicity. It uses common pantry staples – a can of cream soup, milk, and a handful of seasonings – to make the turkey shine. The layering of creamy base, tender turkey and vegetables, and a crisp breadcrumb-cheese top gives you contrast in each bite. It’s forgiving with quantities and easy to scale up or down. If you love leftovers that feel like new food, this dish delivers.
Ingredients
- 3 cups cooked, shredded or diced turkey (white and dark both work)
- 2 cups mixed vegetables (frozen peas and carrots or a vegetable medley), thawed
- 2 cups cooked long-grain rice or cooked egg noodles
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese, divided
- 1/2 cup plain breadcrumbs or panko
- 2 tbsp butter, melted
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- Optional: 1/4 cup chopped green onions for garnish
Equipment
- 9×13-inch baking dish
- Large mixing bowl
- Wooden spoon or spatula
- Measuring cups and spoons
- Saucepan for cooking rice or noodles (if not already prepared)
- Aluminum foil (optional)
Why This Recipe Works
A combination of starch, sauce, and protein ensures that every portion is balanced. The cream of mushroom soup thickens when mixed with milk and gently bakes, coating turkey and vegetables.
Breadcrumbs with butter and extra cheese give a golden finish – enough texture to keep the casserole from feeling overly soft. The thyme and garlic powder boost flavor without requiring fresh herbs or long prep.
Quick Prep Notes
- Preheat oven to 350°F (do not count as Step 1).
- If you’re using leftover turkey straight from the fridge, let it sit a few minutes on the counter to lose the chill for even heating.
- Cook rice or noodles in advance or use leftover cooked grains to save time.
Mix the creamy base
Combine wet ingredients – In a large bowl, whisk together the can of cream of mushroom soup and 1 cup milk until smooth. Stir in thyme, garlic powder, salt, and pepper.
Add turkey and veggies
Fold in solids – Add shredded turkey, thawed mixed vegetables, and cooked rice or noodles to the bowl. Mix gently until everything is coated in the creamy sauce.
Add cheese and adjust seasoning
Cheese and seasoning – Stir in 1/2 cup of the shredded cheddar cheese into the mixture. Taste and add more salt or pepper if needed.
Transfer to baking dish
Layer and smooth – Spoon the mixture into a lightly greased 9×13-inch baking dish and smooth the top with a spatula for even baking.
Make the topping
Breadcrumb topping – In a small bowl, combine breadcrumbs, melted butter, and the remaining 1/2 cup shredded cheddar. Sprinkle evenly over the casserole surface.
Bake
Bake until bubbly – Place the dish in the preheated 350°F oven and bake for 25-30 minutes, until the top is golden and the filling is bubbling around the edges.
Rest and garnish
Rest and serve – Remove from oven and let rest for 5-10 minutes. Garnish with chopped green onions if desired, then serve warm.
Why This Might Become Your New Favorite
- Use leftover mashed potatoes – swap the rice or noodles for 2 cups of leftover mashed potatoes for a different texture and extra creaminess.
- Too dry? Add 1/4 cup extra milk or a splash of chicken broth to loosen the filling before baking.
- Too runny? Mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the filling to thicken before baking.
- No cream of mushroom? Substitute cream of chicken soup or make a quick roux with 2 tbsp butter, 2 tbsp flour, and 1 cup chicken broth – then add to the mix.
- Make-ahead trick – Assemble the casserole, cover with foil, and refrigerate for up to 24 hours before baking. Add an extra 10 minutes to bake time if chilled.
- Personal anecdote – I grew up watching my grandmother toss turkey, rice, and whatever vegetables she had into a pan and call it supper. Adding a crunchy topping modernized her one-pan magic without losing the nostalgia.
Serving Suggestions
- Serve with a crisp green salad and a squeeze of lemon for brightness.
- Spoon over steamed greens like spinach or kale for extra vegetables.
- For a fun twist, serve alongside buttery dinner rolls or warmed tortillas.
- Middle-of-article duplicate: Leftover Turkey Casserole also pairs beautifully with cranberry chutney or a tart relish to cut through the richness.
Storage and Reheating
- Refrigerate leftovers in an airtight container for up to 3-4 days.
- To freeze, cover the unbaked casserole tightly with foil and freeze for up to 3 months – thaw overnight in the fridge before baking.
- Reheat individual portions in the microwave for 2-3 minutes or until hot. For a crisp top, reheat covered in a 350°F oven for 15-20 minutes, uncovering for the last 5 minutes.
Nutrition (per serving – approximate)
- Calories: 380 kcal
- Protein: 25 g
- Fat: 16 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Sodium: varies depending on soup brand
Food Safety
- Ensure turkey reaches an internal temperature of 165°F if you’re using freshly cooked turkey.
- Cool leftovers to room temperature for no more than two hours before refrigerating.
- Use pasteurized milk and handle dairy carefully if serving to people with sensitive digestion.
FAQs
Can I use turkey broth instead of milk?
Yes, swap milk for equal parts turkey or chicken broth for a lighter sauce. Add 2 tbsp flour to thicken if you want a richer texture.
Can I make this gluten-free?
Yes, use gluten-free breadcrumbs or crushed gluten-free crackers, and substitute a gluten-free condensed soup or make a roux with gluten-free flour.
Can I add fresh herbs?
Absolutely – stir in 2 tbsp chopped parsley, rosemary, or sage for a fresher flavor.
Extra variations and regional twists
Regional Ideas
- Southern-style – Use cream of chicken soup, add 1/4 cup diced pimiento peppers, and top with crushed buttery crackers.
- Southwestern – Mix in 1/2 cup corn, 1/4 cup diced green chiles, and top with crushed tortilla chips and pepper jack cheese.
- Mediterranean – Replace cream of mushroom with a béchamel spiked with lemon, add olives and roasted red peppers, and top with parmesan.
Final Checklist
- Preheat oven to 350°F.
- Filling is well-seasoned and not overly runny.
- Topping is evenly distributed.
- Dish is placed on a baking sheet to catch any bubbling over.
Conclusion
This Leftover Turkey Casserole is an effortless way to turn cold turkey into a warm, comforting meal that feeds a crowd and tastes like home. With simple pantry ingredients, a crunchy topping, and a creamy filling, it’s a dependable choice for weeknights or potlucks – and one of the quickest ways to reinvent holiday leftovers.
If you try this dish, please leave a comment and a star rating to let others know how it turned out – and share it on Pinterest or Facebook so others can enjoy the idea. For a speedy three-step variation and extra inspiration, check out Leftover Turkey Casserole. What additions did you experiment with – extra veggies, a different cheese, or a spice twist? Let us know below!
Recipe inspiration: Easy Leftover Turkey Soup
Side-dish idea: Chili Cheese Tater Tot Casserole
Leftover Turkey Casserole
Ingredients
Method
- Preheat the oven to 350°F.
- In a large mixing bowl, whisk together the cream of mushroom soup and milk until smooth. Stir in thyme, garlic powder, salt, and pepper.
- Fold in the shredded turkey, thawed mixed vegetables, and cooked rice or noodles until everything is coated in the creamy sauce.
- Stir in 1/2 cup of the shredded cheddar cheese. Taste and add more salt or pepper as needed.
- Spoon the mixture into a lightly greased 9×13-inch baking dish and smooth the top with a spatula.
- In a small bowl, combine breadcrumbs, melted butter, and the remaining 1/2 cup cheddar. Sprinkle evenly over the casserole.
- Bake for 25-30 minutes until the top is golden brown and the filling is bubbling around the edges.
- Remove from the oven and let rest for 5-10 minutes. Garnish with chopped green onions if desired, then serve warm.
