Creamy Leftover Turkey Casserole

5 from 2 votes

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American

Keyword: leftover turkey casserole

Servings: servings

Calories: 561kcal

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.
3 cups uncooked penne pasta
Melt butter in a medium saute pan. Add sliced mushrooms and cook for about 5 minutes or until tender.
3 tablespoons butter, 8 ounces mushrooms
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.
10.5 ounces cream of chicken soup, 1 ⅓ cup milk, ½ teaspoon dried basil, ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, 3 cups cooked turkey, 1 cup frozen peas, 1 cup shredded mozzarella cheese
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.
2 tablespoons butter, ½ cup bread crumbs
Bake in preheated oven for 25 minutes. Turn oven settings to broil and bake for an additional 5 minutes.

Optional: fresh parsley, chopped for garnish