13 Leftover Turkey Casserole Recipes That Make Tonight Easy

Leftover turkey casserole is the easiest way to turn roasted bird into a full dinner with almost no extra cooking. The meat soaks up sauce, stays tender, and gives you a hearty base while noodles, rice, or potatoes carry the texture. These versions take that same foundation in genuinely different directions, from creamy classics to bright, spicy bakes.

Start with the Classic Creamy Turkey Noodle Casserole if you want the familiar bowl, try the Stuffing-Topped one when you need holiday flavor again, go for the Buffalo Turkey Pasta Bake for heat, and make the Low Carb Turkey Cauliflower Rice Casserole on a lighter night.

Which Leftover Turkey Casserole Should You Make?

Classic Creamy Turkey Noodle Casserole

This is the one to make when everyone wants the familiar, creamy bowl. Egg noodles go soft under a quick mushroom sauce, and the buttery crumb top gives you a little crunch in every bite.

Ingredients (makes 6 servings)

• Cooked leftover turkey, shredded or chopped: 450 g (1 lb)
• Wide egg noodles: 340 g (12 oz)
• Cream of mushroom soup: 620 g (2 cans, about 2 1/2 cups)
• Milk: 240 ml (1 cup)
• Frozen peas: 150 g (1 cup)
• Sharp cheddar cheese, shredded: 170 g (2 cups)
• Butter, melted: 60 g (4 tbsp)
• Panko breadcrumbs: 60 g (1 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Bring a large pot of salted water to a boil for the egg noodles. You want them cooked two minutes shy of the package time because they will finish in the oven, so drain them while they still have a little bite.

Step 2: While the noodles boil, stir together the 620 g cream of mushroom soup, 240 ml milk, and a pinch of black pepper in a large bowl. Fold in the 450 g cooked turkey, the drained noodles, and 150 g frozen peas, then taste the mixture and add a little salt only if the soup base was not already salty enough.

Step 3: Transfer the noodle mixture to a 23 x 33 cm (9 x 13 inch) baking dish and press it into an even layer. You will see the sauce look thin now, but the noodles will drink it up as the casserole bakes.

Step 4: Toss the 170 g shredded cheddar with the 60 g breadcrumbs and 60 g melted butter in a small bowl, then scatter that over the top. You can cover the dish at this point and chill it for up to 24 hours if you are assembling ahead.

Step 5: Bake the casserole at 190°C (375°F) until the top is deep golden and the edges are bubbling, about 30 minutes. Let it stand for 5 minutes before you scoop, then serve hot with a pinch of fresh parsley if you have it.

Stuffing-Topped Leftover Turkey Casserole

If you miss the holiday plate, this is your shortcut back. Leftover turkey and green beans sit in a quick thyme gravy under a crisp layer of herb stuffing.

Ingredients (makes 5 servings)

• Cooked leftover turkey, shredded: 675 g (1 1/2 lb)
• Fresh green beans, trimmed and halved: 400 g (14 oz)
• Cremini mushrooms, sliced: 225 g (8 oz)
• Yellow onion, finely diced: 1 small
• Unsalted butter, divided: 80 g (6 tbsp)
• All-purpose flour: 45 g (1/3 cup)
• Chicken stock: 600 ml (2 1/2 cups)
• Dried thyme: 1 tsp
• Dry herbed stuffing mix: 225 g (8 oz)
• Salt and black pepper: to taste

Instructions

Step 1: Heat your oven to 190°C (375°F). While it warms, blanch the 400 g green beans in boiling salted water for 2 minutes, then drain and run them under cold water so they stay green.

Step 2: Melt 40 g of the butter in a wide skillet over medium heat. Cook the diced onion and 225 g sliced mushrooms until you see them release their liquid and the edges start to brown, about 8 minutes.

Step 3: Sprinkle the 45 g flour over the mushroom mixture and stir for 1 minute, then pour in 480 ml of the chicken stock while you whisk. Bring it to a gentle bubble and cook until the gravy thickens enough to coat the back of a spoon, about 4 minutes. Season with 1 tsp dried thyme, plus salt and pepper.

Step 4: Fold the 675 g turkey and the blanched green beans into the gravy, then scrape everything into a 2.2 L (2 1/2 quart) baking dish. You want the filling to sit just under the rim so the stuffing has room to crisp.

Step 5: Toss the 225 g dry stuffing mix with the remaining 40 g butter and 120 ml of the hot stock in a bowl, then scatter it over the turkey mixture. Bake at 190°C (375°F) until you see the stuffing turn deep golden and the gravy bubble at the edges, about 25 minutes, and serve the whole dish at the table.

Turkey Pot Pie Casserole with Cheddar Biscuits

This version gives you the whole pot pie experience without rolling dough. A buttery drop biscuit topping bakes right over the creamy turkey filling, saving you the fuss of a pie crust.

Ingredients (makes 6 servings)

• Cooked leftover turkey, cubed: 675 g (1 1/2 lb)
• Frozen mixed vegetables: 400 g (4 cups)
• Yellow onion, diced: 1 small
• Unsalted butter, divided: 115 g (8 tbsp)
• All-purpose flour: 45 g (1/3 cup)
• Whole milk, divided: 600 ml (2 1/2 cups)
• Chicken stock: 240 ml (1 cup)
• Self-rising flour: 240 g (2 cups)
• Sharp cheddar, shredded: 85 g (1 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Heat your oven to 200°C (400°F) and set a large skillet over medium heat. Melt 60 g of the butter, then cook the diced onion until it turns translucent, about 4 minutes, before you stir in the 45 g all-purpose flour.

Step 2: Whisk the 480 ml of the milk and 240 ml chicken stock into the onion mixture slowly. Keep whisking for 2 minutes while you watch the liquid come to a simmer and thicken enough to coat the back of a spoon, which is the signal to turn off the heat.

Step 3: Fold in the 675 g turkey and 400 g frozen mixed vegetables, then season with salt and pepper. Scrape the filling into a 23 x 33 cm (9 x 13 inch) baking dish while it is still warm, so you can drop the biscuit batter on evenly.

Step 4: Stir together the 240 g self-rising flour, 85 g cheddar, and a pinch of salt in a bowl. Cut the remaining 55 g butter into the dry mix with your fingers until it looks like coarse crumbs, then stir in 120 ml of the cold milk until a soft dough comes together.

Step 5: Drop spoonfuls of the biscuit dough over the filling, leaving small gaps for steam. You want the topping uneven so the peaks turn crisp while the centers stay soft.

Step 6: Bake at 200°C (400°F) for about 25 minutes, until the biscuits are deep golden and the filling bubbles beneath. Take the dish to the table and let everyone scoop down through both layers while you pass the serving spoon.

Turkey Tetrazzini with Spaghetti

Spaghetti bakes into a creamy, almost custardy center under a crisp Parmesan crumb. This is the casserole I make when the leftover turkey is on the drier side, because the sauce brings it right back.

Ingredients (makes 4 servings)

• Cooked leftover turkey, shredded: 450 g (1 lb)
• Spaghetti: 340 g (12 oz)
• Cremini mushrooms, sliced: 225 g (8 oz)
• Unsalted butter, divided: 60 g (4 tbsp)
• All-purpose flour: 30 g (1/4 cup)
• Chicken stock: 480 ml (2 cups)
• Heavy cream: 240 ml (1 cup)
• Parmesan cheese, grated, divided: 85 g (1 cup)
• Lemon juice: 1 tbsp
• Panko breadcrumbs: 45 g (1/2 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the 340 g spaghetti three minutes short of the package time, so it still has real bite. Drain it and shake off the extra water before you build the sauce.

Step 2: Melt 40 g of the butter in a deep skillet over medium heat. Cook the 225 g sliced mushrooms until you see them shrink and release their liquid, about 6 minutes, then sprinkle 30 g flour over them and stir for 1 minute.

Step 3: Pour in 480 ml chicken stock and 240 ml heavy cream while you whisk slowly. Let the sauce bubble gently for 5 minutes, until it coats a spoon, then remove the pan from the heat and stir in 60 g of the Parmesan and the 1 tbsp lemon juice.

Step 4: Fold the drained spaghetti and 450 g turkey into the sauce, then season with salt and pepper. Transfer everything to a 2 L (2 quart) baking dish and press it gently so you have an even top.

Step 5: Toss the remaining 25 g Parmesan with the 45 g breadcrumbs and the remaining 20 g butter, melted, then scatter over the pasta. Bake at 190°C (375°F) for 20 minutes, until you see the top turn golden and the sauce bubble at the edges, then serve the tetrazzini in wide bowls while it is still creamy.

Turkey Shepherd’s Pie Casserole

This one is all about the contrast between a meaty, vegetable filled base and a soft, buttery mash on top. Leftover turkey gives the gravy a head start on flavor.

Ingredients (makes 6 servings)

• Cooked leftover turkey, chopped: 675 g (1 1/2 lb)
• Yukon Gold potatoes, peeled and cubed: 900 g (2 lb)
• Frozen mixed vegetables: 400 g (4 cups)
• Yellow onion, diced: 1 small
• Unsalted butter, divided: 80 g (6 tbsp)
• All-purpose flour: 30 g (1/4 cup)
• Chicken stock: 480 ml (2 cups)
• Tomato paste: 2 tbsp
• Worcestershire sauce: 1 tbsp
• Whole milk: 120 ml (1/2 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Put the 900 g cubed potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until you can slide a fork through the potatoes easily, about 15 minutes, then drain them and return them to the pot to dry over low heat for 1 minute.

Step 2: While the potatoes cook, melt 40 g of the butter in a skillet over medium heat. Cook the diced onion until translucent, about 4 minutes, then stir in 30 g flour and cook for another minute before you add the 480 ml chicken stock slowly.

Step 3: Bring the onion mixture to a simmer and stir in 400 g frozen mixed vegetables, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, and the 675 g turkey. Let it bubble for 5 minutes, until you see the liquid thicken into a light gravy.

Step 4: Mash the drained potatoes with the remaining 40 g butter, 120 ml milk, and a good pinch of salt and pepper. You want the mash soft enough to spread, so add a splash more milk if it feels stiff.

Step 5: Spread the turkey filling into a 23 x 33 cm (9 x 13 inch) baking dish, then top it with the mashed potatoes in thick spoonfuls. Bake at 200°C (400°F) for 20 minutes, until you see the potato peaks turn golden, then serve the casserole hot from the dish.

Mexican Turkey Tortilla Casserole

This one layers soft corn tortillas with turkey, black beans, and a tangy green salsa cream. It comes out of the oven bubbling at the edges and sturdy enough to cut into clean squares.

Ingredients (makes 8 servings)

• Cooked leftover turkey, shredded: 675 g (1 1/2 lb)
• Corn tortillas: 12 (15 cm/6 inch)
• Black beans, rinsed and drained: 425 g (1 can, about 1 1/2 cups)
• Salsa verde: 480 ml (2 cups)
• Sour cream: 240 g (1 cup)
• Pepper Jack cheese, shredded: 225 g (2 cups)
• Ground cumin: 1 tsp
• Garlic powder: 1 tsp
• Fresh cilantro, chopped: 30 g (1/2 cup)
• Salt: 1/2 tsp

Instructions

Step 1: Heat your oven to 190°C (375°F). Stir together the 480 ml salsa verde, 240 g sour cream, 1 tsp cumin, and 1 tsp garlic powder in a bowl until smooth.

Step 2: Combine the 675 g turkey and 425 g black beans in a second bowl with the 1/2 tsp salt. Taste the mixture and add more salt only if your leftover turkey was unseasoned.

Step 3: Spread one third of the salsa cream over the bottom of a 23 x 33 cm (9 x 13 inch) baking dish. Lay 4 tortillas over it, tearing them to fit, then top with half the turkey mixture and one third of the 225 g shredded cheese so you build the first layer.

Step 4: Repeat the layers once more, then finish with the last 4 tortillas, the remaining salsa cream, and the remaining cheese. Cover the dish with foil so you can bake it without the top browning too fast, and bake for 20 minutes.

Step 5: Remove the foil and bake for another 10 minutes, until the cheese is browned and the edges bubble. Let the casserole sit for 5 minutes, then scatter the 30 g cilantro over the top and serve in squares with extra salsa if you like.

Buffalo Turkey Pasta Bake

This one brings game day heat to a weeknight casserole. The cream cheese cools the buffalo sauce just enough, and the pasta bakes under a toasted crumb crust.

Ingredients (makes 6 servings)

• Cooked leftover turkey, shredded: 675 g (1 1/2 lb)
• Rotini pasta: 340 g (12 oz)
• Buffalo wing sauce: 180 ml (3/4 cup)
• Cream cheese, softened: 225 g (8 oz)
• Ranch dressing: 120 ml (1/2 cup)
• Cheddar cheese, shredded: 170 g (2 cups)
• Mozzarella cheese, shredded: 115 g (1 cup)
• Panko breadcrumbs: 45 g (1/2 cup)
• Unsalted butter, melted: 30 g (2 tbsp)
• Celery, thinly sliced: 2 stalks

Instructions

Step 1: Heat your oven to 190°C (375°F) and cook the 340 g rotini in boiling salted water until two minutes shy of the package time. Drain the pasta and toss it with the 675 g turkey in a large bowl while you keep the mixture warm.

Step 2: Warm the 225 g cream cheese, 120 ml ranch dressing, and 180 ml buffalo sauce in a saucepan over low heat. Stir the sauce until smooth, about 2 minutes, then pour it over the pasta and turkey so you can fold everything together.

Step 3: Stir half of the 170 g cheddar and half of the 115 g mozzarella into the mixture, then scrape it into a 2.4 L (2 1/2 quart) baking dish. Scatter the remaining cheese over the top while you watch the dish fill up under it.

Step 4: Combine the 45 g breadcrumbs with 30 g melted butter and the 2 sliced celery stalks in a small bowl, then sprinkle it over the cheese. Bake for 25 minutes, until you see the top turn crisp and the sauce bubble at the edges, then serve the pasta bake with extra ranch dressing on the side.

Turkey Broccoli Rice Casserole

This is the one for a one dish dinner that still has some green on the plate. Broccoli and a yogurt sauce keep the rice casserole lighter, while the fried onion top does the work of a crumb crust.

Ingredients (makes 4 servings)

• Cooked leftover turkey, chopped: 450 g (1 lb)
• Cooked long grain rice: 480 g (about 2 1/2 cups)
• Broccoli florets, chopped small: 300 g (4 cups)
• Sharp cheddar cheese, shredded: 170 g (2 cups)
• Plain Greek yogurt: 240 g (1 cup)
• Milk: 120 ml (1/2 cup)
• Dijon mustard: 1 tbsp
• Garlic powder: 1 tsp
• Unsalted butter, melted: 30 g (2 tbsp)
• Crispy fried onions: 60 g (1 cup)

Instructions

Step 1: Heat your oven to 180°C (350°F). Steam or blanch the 300 g broccoli in salted water just until bright green, about 3 minutes, then drain it well so the casserole does not turn watery.

Step 2: Stir together the 240 g Greek yogurt, 120 ml milk, 1 tbsp Dijon, and 1 tsp garlic powder in a large bowl. Add the 480 g cooked rice, 450 g turkey, blanched broccoli, and 115 g of the cheddar, then mix until you see an even coating on everything.

Step 3: Scrape the mixture into a 2 L (2 quart) baking dish and press it into an even layer. You can assemble the casserole to this point a day ahead and keep it covered in the refrigerator.

Step 4: Toss the remaining 55 g cheddar with the 60 g crispy fried onions and 30 g melted butter in a small bowl. Sprinkle that over the rice while you gently press it down so it sticks.

Step 5: Bake at 180°C (350°F) for 25 minutes, until you see the top turn deep golden and the rice is hot through. Set the dish on the table and serve it in wide bowls while you scoop down to the bottom.

Greek Lemon Turkey Orzo Casserole

This casserole is brighter than the classic, with feta and lemon cutting through the richness. The orzo drinks up the stock and turns soft while the top goes a little golden.

Ingredients (makes 4 servings)

• Cooked leftover turkey, shredded: 450 g (1 lb)
• Orzo pasta: 340 g (12 oz)
• Chicken stock: 720 ml (3 cups)
• Fresh spinach, roughly chopped: 150 g (6 cups)
• Feta cheese, crumbled: 170 g (1 1/2 cups)
• Red onion, finely chopped: 1 small
• Garlic, minced: 2 cloves
• Olive oil: 30 ml (2 tbsp)
• Lemon juice: 3 tbsp, plus lemon wedges for serving
• Fresh dill, chopped: 30 g (1/2 cup)
• Dried oregano: 1 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat your oven to 200°C (400°F). Warm the 30 ml olive oil in a wide ovenproof skillet or Dutch oven over medium heat, then cook the chopped red onion until it softens, about 4 minutes.

Step 2: Stir in the 2 minced garlic cloves and 340 g orzo, and keep stirring for 1 minute so the pasta gets lightly toasted. You will smell the orzo turn nutty before it colors.

Step 3: Pour in the 720 ml chicken stock and 3 tbsp lemon juice, then use a wooden spoon while you scrape the bottom of the pan to release any stuck bits. Bring the liquid to a simmer, then fold in the 450 g turkey and 150 g spinach until the spinach wilts.

Step 4: Remove the pan from the heat and stir in half of the 170 g feta, 30 g dill, 1 tsp oregano, and a pinch of salt and pepper. Top with the remaining feta before you move the pan to the oven.

Step 5: Bake for 18 to 20 minutes, until the orzo is tender and the feta has taken on a little color. Squeeze a lemon wedge over the top and serve the casserole from the pan while you pass the remaining wedges.

Wild Rice and Mushroom Turkey Casserole

This is the cottage style version, wild rice, mushrooms, and a little Gruyere in a creamy sauce. It feels more special than a weeknight casserole but comes together in one pot after the rice is cooked.

Ingredients (makes 6 servings)

• Cooked leftover turkey, chopped: 450 g (1 lb)
• Wild rice blend: 300 g (1 1/2 cups)
• Mixed mushrooms, sliced: 450 g (1 lb)
• Yellow onion, finely diced: 1 large
• Unsalted butter, divided: 60 g (4 tbsp)
• Chicken stock: 720 ml (3 cups)
• Whole milk: 240 ml (1 cup)
• Gruyere cheese, shredded: 170 g (2 cups)
• Dried thyme: 2 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Cook the 300 g wild rice blend in salted water according to the package directions, but stop it a few minutes early so you have slightly firm grains. Drain off any extra water.

Step 2: Melt 30 g of the butter in a wide skillet over medium heat. Cook the 450 g sliced mushrooms and diced onion until the mushrooms are browned and you can smell them getting nutty, about 10 minutes.

Step 3: Stir in the 720 ml chicken stock, 240 ml whole milk, 2 tsp dried thyme, and a pinch of salt and pepper. Bring the liquid to a simmer and let it bubble for 5 minutes, so you see it reduce slightly around the mushrooms.

Step 4: Fold in the cooked rice, 450 g turkey, and half of the 170 g Gruyere. Transfer the mixture to a 2.4 L (2 1/2 quart) baking dish, then scatter the remaining Gruyere and dot with the remaining 30 g butter before you bake.

Step 5: Bake at 190°C (375°F) for 25 minutes, until the cheese is golden and the rice has absorbed the extra liquid. Let the dish sit for a few minutes, then serve it in shallow bowls while you spoon the creamy rice over the turkey.

Red Enchilada Turkey Rice Casserole

This red sauce version bakes rice and turkey into a spicy, cheesy pan that tastes like enchiladas without the rolling. It is the one I choose when the leftover turkey needs a big flavor turn.

Ingredients (makes 6 servings)

• Cooked leftover turkey, shredded: 675 g (1 1/2 lb)
• Cooked long grain rice: 480 g (2 1/2 cups)
• Red enchilada sauce: 480 ml (2 cups)
• Black beans, rinsed and drained: 425 g (1 can, about 1 1/2 cups)
• Frozen corn, thawed: 150 g (1 cup)
• Ground cumin: 1 tbsp
• Chili powder: 2 tsp
• Pepper Jack cheese, shredded: 225 g (2 cups)
• Fresh cilantro, chopped: 30 g (1/2 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Heat your oven to 190°C (375°F). In a large bowl, mix the 480 g rice, 675 g turkey, 425 g black beans, 150 g corn, 1 tbsp cumin, and 2 tsp chili powder until you see even distribution.

Step 2: Pour 300 ml of the 480 ml enchilada sauce over the rice mixture and stir until everything looks coated. Taste it now and add a pinch of salt if your leftover turkey was lightly seasoned.

Step 3: Spread the mixture in a 23 x 33 cm (9 x 13 inch) baking dish, then pour the remaining 180 ml enchilada sauce over the top. Scatter the 225 g shredded Pepper Jack evenly over the sauce before you cover the dish with foil.

Step 4: Bake covered for 20 minutes, then remove the foil and bake another 10 minutes so you see the cheese get a few browned spots. The edges will bubble when the casserole is ready.

Step 5: Pull the dish from the oven and let it settle for 5 minutes. Scatter the 30 g cilantro over the top and serve it in squares while you pass the sour cream.

Turkey Cordon Bleu Pasta Bake

Smoked turkey strips stand in for the classic center here, giving the creamy penne a savory layer without any extra roasting. Dijon and Swiss keep the sauce sharp enough to balance the richness.

Ingredients (makes 6 servings)

• Cooked leftover turkey, chopped: 675 g (1 1/2 lb)
• Smoked turkey slices, cut into strips: 225 g (8 oz)
• Penne pasta: 340 g (12 oz)
• Swiss cheese, shredded: 170 g (2 cups)
• Unsalted butter, divided: 60 g (4 tbsp)
• All-purpose flour: 30 g (1/4 cup)
• Whole milk: 480 ml (2 cups)
• Chicken stock: 240 ml (1 cup)
• Dijon mustard: 2 tbsp
• Panko breadcrumbs: 45 g (1/2 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Heat your oven to 190°C (375°F) and cook the 340 g penne in boiling salted water two minutes shy of the package time. Drain it, then set it aside while you start the sauce.

Step 2: Melt 40 g of the butter in a large saucepan over medium heat and whisk in 30 g flour. Cook the paste for 1 minute, then slowly pour in 480 ml milk and 240 ml chicken stock while you keep whisking, so the sauce stays smooth.

Step 3: Bring the sauce to a gentle simmer and whisk for 4 minutes, until you see it coat the back of a spoon. Remove the pan from the heat and stir in 2 tbsp Dijon, half of the 170 g Swiss cheese, and a pinch of salt and pepper.

Step 4: Fold the drained pasta, 675 g cooked turkey, and 225 g smoked turkey strips into the sauce, then pour it all into a 2.4 L (2 1/2 quart) baking dish. Top with the remaining Swiss cheese so you get that creamy pull later.

Step 5: Mix the remaining 20 g butter, melted, with the 45 g breadcrumbs and scatter them over the cheese. Bake for 20 minutes, until the top is golden and the pasta sauce bubbles at the edges, then serve the bake in wide bowls while you let everyone take a crispy corner.

Low Carb Turkey Cauliflower Rice Casserole

When you want a casserole that does not sit heavy, this cauliflower rice version still delivers a cheesy, creamy bake. Fresh broccoli and mustard keep it from tasting like a diet plate.

Ingredients (makes 4 servings)

• Cooked leftover turkey, chopped: 450 g (1 lb)
• Cauliflower rice, fresh or frozen: 600 g (6 cups)
• Broccoli florets, chopped: 300 g (4 cups)
• Cream cheese, softened: 225 g (8 oz)
• Sharp cheddar cheese, shredded: 170 g (2 cups)
• Chicken stock: 120 ml (1/2 cup)
• Dijon mustard: 1 tbsp
• Garlic powder: 1 tsp
• Unsalted butter, melted: 30 g (2 tbsp)
• Salt and black pepper: to taste

Instructions

Step 1: Heat your oven to 200°C (400°F). If the 600 g cauliflower rice is frozen, cook it in a dry skillet over medium heat for 5 minutes, stirring often, until the extra water steams off. For fresh cauliflower rice, you can skip that step.

Step 2: Warm the 225 g cream cheese, 120 ml chicken stock, 1 tbsp Dijon, 1 tsp garlic powder, and a pinch of salt and pepper in a saucepan over low heat. Stir the mixture until smooth, about 2 minutes, then remove it from the heat so you can add the cheese.

Step 3: Stir in 115 g of the 170 g cheddar until melted, then fold in the cooked cauliflower rice, 450 g turkey, and 300 g broccoli. Scrape everything into a 2 L (2 quart) baking dish and press it down gently so you have an even top.

Step 4: Top with the remaining 55 g cheddar and drizzle the 30 g melted butter over the cheese. Bake at 200°C (400°F) for 20 minutes, until you see the top bubbling at the edges, then serve the casserole hot in shallow bowls.

No matter which casserole you choose, the real make or break is moisture. Cook pasta just shy of done, drain defrosted vegetables well, and fold any turkey juices into the sauce instead of the baking dish. A wet filling never sets, so keep that layer firm.

Pick one that fits your night, warm the oven, and let the leftover turkey do the work. You already did the hard part.