Creamy Turkey Casserole is a comforting dish that’s packed with tender turkey, soft pasta, and a rich, velvety sauce that wraps everything together. It’s the kind of meal that feels warm and homey, perfect for using up leftover turkey and making a simple supper that everyone can enjoy.
I love making this casserole when I want something that’s easy to throw together but still feels special. The creaminess of the sauce makes every bite smooth and satisfying, while the turkey adds a nice boost of flavor and protein. It’s a dish I always feel good about serving to family or friends because it hits all the right spots without any fuss.
One of my favorite ways to enjoy it is straight from the oven while it’s still bubbling and warm. Sometimes I add a sprinkle of cheese on top to get a golden, gooey crust that makes the whole thing even more irresistible. It’s great for chilly evenings or anytime you want a little cozy comfort in your meal.
Key Ingredients & Substitutions
Turkey: Using cooked turkey, especially leftovers, adds great flavor and protein. You can swap turkey for cooked chicken if you prefer. Just make sure it’s shredded or cubed.
Pasta: Penne or rigatoni hold the sauce well with their hollow shapes. If you don’t have these, elbow macaroni or rotini also work great.
Mushrooms & Veggies: Mushrooms add earthiness, but you could use zucchini or bell peppers instead. Frozen peas and carrots bring sweetness and color; fresh or frozen works fine here.
Cream Sauce: The roux made with butter and flour is the base for the creamy sauce. You can use half-and-half for a lighter option or heavy cream for richer results. Broth adds depth; chicken broth is a solid substitute for turkey broth.
Cheese & Topping: Cheddar or mozzarella melt well in the sauce. Parmesan mixed with breadcrumbs makes a crispy topping. Panko breadcrumbs give extra crunch but regular breadcrumbs are fine too.
How Do I Make a Smooth and Creamy Sauce Without Lumps?
A smooth sauce is key for this casserole and it starts with the roux. Here’s how to get it right:
- Melt butter over medium heat and stir in flour. Keep whisking for 1-2 minutes; this cooks out the raw flour taste.
- Add broth slowly, a little at a time, whisking constantly to avoid lumps.
- Once all the liquid is added, pour in your cream and keep stirring until the sauce thickens. This usually takes around 5 minutes.
- If the sauce is too thick, add a splash more broth. Too thin? Let it simmer a bit longer.
Whisking constantly and adding liquid slowly are the best tricks to prevent lumps and get that smooth creaminess we want.
Equipment You’ll Need
- Large skillet – I use this to sauté the vegetables and make the sauce, making everything easy to stir together.
- Large pot – for cooking your pasta until al dente, which only takes about 8 minutes.
- Whisk – essential for stirring the roux and broth to make a smooth, lump-free sauce.
- Baking dish (9×13 inch) – to transfer the casserole mixture and bake it until golden and bubbling.
- Measuring cups and spoons – to keep things precise and ensure the flavors balance perfectly.
- Breadcrumbs and grater – for making a crispy topping with Parmesan and a bit of oil for spreading evenly.
Flavor Variations & Add-Ins
- Use cooked chicken instead of turkey for a different take, especially if you don’t have leftover turkey. It cooks just as well and tastes great in the creamy sauce.
- Add some sautéed spinach or kale for greens; they add color and extra nutrients.
- Mix in some chopped cooked ham or bacon for a smoky, meaty flavor that elevates the dish.
- Sprinkle a pinch of paprika or cayenne pepper to give a little kick to the creamy sauce, perfect if you like some spice.
Creamy Turkey Casserole
Ingredients You’ll Need:
Main Ingredients:
- 3 cups cooked turkey, cubed
- 8 oz pasta (penne or rigatoni recommended)
- 1 cup sliced mushrooms
- 1 cup frozen peas
- 1 medium carrot, finely diced
- 1 small onion, chopped
- 3 cloves garlic, minced
Sauce Ingredients:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheddar or mozzarella cheese
Topping Ingredients:
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs (preferably panko)
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- Salt and pepper to taste
- Olive oil for sautéing and drizzling
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and sautéing, 20-25 minutes baking time, and a few minutes to rest before serving. Overall, you’ll spend roughly 45 minutes from start to plate, making it a comforting and fairly quick meal.
Step-by-Step Instructions:
1. Prepare the Oven and Pasta:
Preheat your oven to 375°F (190°C). Cook the pasta according to the package directions until just al dente, then drain and set it aside while you prepare the rest.
2. Sauté Vegetables:
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion, diced carrot, and minced garlic. Sauté these until soft and fragrant, about 4-5 minutes. Then add the sliced mushrooms and continue cooking for 3-4 minutes until tender.
3. Make the Cream Sauce:
In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes while whisking to form a roux. Slowly whisk in the broth and cream, stirring constantly to keep the sauce smooth. Let it gently simmer for about 5 minutes until it thickens. Season with salt and pepper to taste.
4. Combine Ingredients:
Mix the sautéed vegetables, cooked turkey, frozen peas, and shredded cheese into the sauce. Stir until everything is well incorporated. Then toss in the cooked pasta to coat it evenly with the creamy mixture.
5. Assemble and Bake:
Transfer the entire casserole mixture to a greased baking dish. In a small bowl, mix breadcrumbs with Parmesan cheese and a drizzle of olive oil. Sprinkle this mixture evenly over the top of the casserole.
Bake uncovered for 20-25 minutes, until the topping turns golden and crispy and the casserole is bubbly throughout.
6. Serve:
Take the casserole out of the oven and let it rest for a few minutes. Garnish with extra fresh parsley before serving warm and enjoy your creamy, comforting turkey casserole!
Can I Use Frozen Turkey for This Casserole?
Yes! Just make sure the turkey is fully thawed before adding it to the casserole. Thaw frozen turkey in the fridge overnight and pat it dry to avoid extra moisture in the dish.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, then cover and refrigerate for up to 24 hours. When ready, bake it as directed, adding a few extra minutes if needed.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk for a lighter version, but the sauce may be a bit less rich. To prevent curdling, add the milk slowly and avoid boiling the sauce.
How Do I Store Leftovers and Reheat?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or covered on the stove until warmed through, stirring occasionally.
