Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
2
votes
Creamy Leftover Turkey Casserole
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
leftover turkey casserole
Servings:
6
servings
Calories:
561
kcal
Ingredients
3
cups
uncooked penne pasta
3
tablespoons
butter
8
ounces
mushrooms
sliced
10.5
ounces
cream of chicken soup
1 can
1 ⅓
cup
milk
½
teaspoon
dried basil
½
teaspoon
salt
½
teaspoon
garlic powder
½
teaspoon
onion powder
1
cup
shredded mozzarella cheese
3
cups
cooked turkey
1
cup
frozen peas
Topping:
½
cup
bread crumbs
2
tablespoons
butter
melted
Instructions
Preheat oven to 375 degrees F. Lightly grease a 9x13” casserole dish and set aside.
Cook pasta al dente according to package directions, drain and set aside.
Melt butter in a medium saute pan. Add sliced mushrooms and cook for about 5 minutes or until tender.
In a large bowl, add cooked pasta, cooked mushrooms, soup, milk, seasonings, turkey, frozen peas, and ½ cup of the shredded cheese. Stir to combine.
Transfer mixture to prepared casserole dish. Sprinkle with remaining shredded cheese.
To make the topping, melt 2 tablespoons of butter and stir in the bread crumbs. Sprinkle topping in an even layer on the casserole.
Bake in preheated oven for 25 minutes. Turn oven settings to broil and bake for an additional 5 minutes.
Notes
Optional: fresh parsley, chopped for garnish
Nutrition
Serving:
1
serving
|
Calories:
561
kcal
|
Carbohydrates:
60
g
|
Protein:
29
g
|
Fat:
23
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.4
g
|
Cholesterol:
86
mg
|
Sodium:
883
mg
|
Potassium:
563
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
809
IU
|
Vitamin C:
11
mg
|
Calcium:
214
mg
|
Iron:
3
mg