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Leftover Turkey Casserole

A comforting baked dish combining leftover turkey, creamy sauce, and a crisp topping, perfect for family dinners or potlucks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 380
Ingredients Method Notes

Ingredients
  

Main 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 Use leftovers if available
  • 1 can cream of mushroom soup (10.5 oz)
  • 1 cup milk
  • 1 cup shredded cheddar cheese, divided Reserve half for topping
  • 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
  • 1/4 cup chopped green onions For garnish (optional)

Method
 

Preparation
  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, whisk together the cream of mushroom soup and milk until smooth. Stir in thyme, garlic powder, salt, and pepper.
  3. Fold in the shredded turkey, thawed mixed vegetables, and cooked rice or noodles until everything is coated in the creamy sauce.
  4. Stir in 1/2 cup of the shredded cheddar cheese. Taste and add more salt or pepper as needed.
  5. Spoon the mixture into a lightly greased 9x13-inch baking dish and smooth the top with a spatula.
  6. In a small bowl, combine breadcrumbs, melted butter, and the remaining 1/2 cup cheddar. Sprinkle evenly over the casserole.
  7. Bake for 25-30 minutes until the top is golden brown and the filling is bubbling around the edges.
  8. Remove from the oven and let rest for 5-10 minutes. Garnish with chopped green onions if desired, then serve warm.

Notes

For a different texture, swap rice or noodles for 2 cups of leftover mashed potatoes. To adjust consistency, add extra milk if too dry or cornstarch mixture if too runny. Make-ahead: Assemble, cover, and refrigerate for up to 24 hours before baking.