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5 from 2 votes

Creamy Leftover Turkey Casserole

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: leftover turkey casserole
Servings: 6 servings
Calories: 561kcal

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: 1serving | Calories: 561kcal | Carbohydrates: 60g | Protein: 29g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 86mg | Sodium: 883mg | Potassium: 563mg | Fiber: 4g | Sugar: 7g | Vitamin A: 809IU | Vitamin C: 11mg | Calcium: 214mg | Iron: 3mg