12 Leftover Turkey Casserole Recipes That Make the Most of Every Bite

Leftover turkey casserole recipes turn the second-day bird into a dish that feels planned. Roast turkey shreds into casseroles beautifully because it is lean, tender, and soaks up sauce without turning mushy. A rice, pasta, or potato base gives the casserole body, while a creamy or brothy sauce brings back the moisture reheated turkey loses. These twelve versions take that same foundation in different directions.

Start with the Classic Leftover Turkey and Rice Casserole for a familiar bowl, try the Green Chile Turkey Enchilada Casserole for heat, and pick the Low Carb Turkey Cauliflower Casserole for a lighter night.

Which Turkey Casserole Should You Make?

Classic Leftover Turkey and Rice Casserole

This is the version I reach for when the goal is a plain, comforting bowl with no surprises. It leans on condensed soup the way a busy Tuesday actually does, and the rice soaks up every bit of turkey flavor while it bakes.

Ingredients (makes 6 servings)

• Cooked turkey, shredded: 450 g (3 cups)
• Long grain white rice, uncooked: 200 g (1 cup)
• Condensed cream of mushroom soup: 1 can (300 g)
• Chicken stock: 480 ml (2 cups)
• Whole milk: 240 ml (1 cup)
• Yellow onion, finely diced: 1 medium
• Frozen peas and carrots: 180 g (1 1/2 cups)
• Sharp cheddar, shredded: 170 g (1 1/2 cups)
• Kosher salt and black pepper: to taste
• Unsalted butter, for greasing: 1 tbsp

Instructions

Step 1: Heat your oven to 375F (190C) and rub a 23×33 cm (9×13 in) baking dish with the butter. In a large bowl, you whisk together the soup, chicken stock, milk, onion, salt, and pepper until the onion is streaky but mixed, about 30 seconds.

Step 2: Add the 200 g (1 cup) rice, 450 g (3 cups) turkey, frozen peas and carrots, and half the cheese. Stir everything together with a wooden spoon until no dry rice hides in the corners and you can see the cheese flecked throughout.

Step 3: Pour the mixture into your buttered dish and press it into a mostly even layer. Cover tightly with foil, then bake for 25 minutes.

Step 4: Uncover carefully, scatter the remaining cheese over the top, and return the dish to the oven. After 20 to 25 minutes, the rice should be tender at the center and the edges should pull away a bit. You will smell the turkey and broth before you see the top brown.

Step 5: Let the casserole sit for 5 minutes before you spoon it into wide bowls, scooping from the bottom so each serving gets rice, turkey, and the soft vegetables together.

Turkey Pot Pie Casserole with Drop Biscuits

This is pot pie filling topped with soft, buttery biscuits instead of a sheet of pastry, which makes it much easier on a weeknight. The biscuit dough comes together in one bowl while the filling tightens on the stove.

Ingredients (makes 5 servings)

• Cooked turkey, shredded: 600 g (4 cups)
• Unsalted butter, divided: 90 g (6 tbsp)
• Yellow onion, diced: 1 large
• Carrots, diced: 3 medium
• All-purpose flour: 250 g (2 cups)
• Baking powder: 2 tsp
• Kosher salt and black pepper: to taste
• Whole milk: 360 ml (1 1/2 cups)
• Chicken stock: 540 ml (2 1/4 cups)
• Frozen peas: 140 g (1 cup)

Instructions

Step 1: Heat your oven to 400F (200C) and set a large ovenproof skillet over medium heat with 60 g (4 tbsp) of the butter. When the butter melts, tip in the onion and carrots. You want to stir often, and after about 7 minutes the carrots should go soft at the edges.

Step 2: Sprinkle 40 g (1/3 cup) of the flour over the vegetables and stir for 1 minute, until the flour turns golden. Pour in the 540 ml (2 1/4 cups) stock and 240 ml (1 cup) of the milk, then bring to a simmer. You will feel the sauce tighten as it coats the back of your spoon, 4 to 5 minutes. Off the heat, fold in the turkey and peas.

Step 3: In a mixing bowl, whisk together the remaining flour, baking powder, salt, and pepper. Cut the remaining 30 g (2 tbsp) butter into the dry ingredients until you have crumbs the size of peas. Pour in the remaining 120 ml (1/2 cup) milk and stir just until you have a shaggy dough.

Step 4: Drop the biscuit dough in 8 rough mounds over the filling, leaving small gaps for steam. Transfer the skillet to your hot oven and bake until the biscuits are golden and the filling bubbles at the edges, 22 to 25 minutes. You can test a biscuit with a knife tip if you are unsure.

Step 5: Spoon from the skillet so you can give every plate a biscuit and plenty of the saucy turkey filling, and serve hot.

Creamy Turkey Tetrazzini

Tetrazzini is the richest route for leftover turkey, all silky pasta and browned mushrooms. I keep the sauce a little loose because the spaghetti drinks up more liquid as the casserole bakes.

Ingredients (makes 4 servings)

• Cooked turkey, shredded: 450 g (3 cups)
• Spaghetti: 340 g (12 oz)
• Unsalted butter: 45 g (3 tbsp)
• Cremini mushrooms, sliced: 225 g (8 oz)
• All-purpose flour: 30 g (1/4 cup)
• Chicken stock: 480 ml (2 cups)
• Whole milk: 240 ml (1 cup)
• Parmesan, shredded: 90 g (1 cup)
• Panko breadcrumbs: 50 g (1/2 cup)
• Olive oil: 1 tbsp

Instructions

Step 1: Heat your oven to 375F (190C) and cook the 340 g (12 oz) spaghetti in salted water for 2 minutes less than the package says. You want the noodles slightly too firm at the center, because they finish in the sauce. Scoop out 120 ml (1/2 cup) pasta water, drain the rest, and set the pasta aside.

Step 2: Melt the 45 g (3 tbsp) butter in a deep skillet over medium-high heat. Add the mushrooms and cook, tossing once or twice, until they release their liquid and go deep brown, 7 to 8 minutes. You will hear the sizzle slow down first.

Step 3: Sprinkle the 30 g (1/4 cup) flour over the mushrooms and stir 1 minute. Pour in the stock, milk, and the reserved pasta water, then whisk until the sauce is thick enough to trail off the whisk, about 5 minutes. You will feel it tighten as it simmers. Take the pan off the heat and fold in the turkey and 60 g (2/3 cup) of the Parmesan.

Step 4: Add the spaghetti to the skillet and toss with tongs until every strand is coated. Scrape everything into a 23×33 cm (9×13 in) baking dish. You will have a skilletful of creamy pasta and turkey. Scatter the panko and remaining Parmesan over the top, then drizzle with the olive oil.

Step 5: Bake, and start checking at 15 minutes. The top should be golden and the edges bubbling by 18. Let it sit 5 minutes before you plate it, twisting each serving into a low mound.

Green Chile Turkey Enchilada Casserole

This one is for the night you want leftover turkey to disappear into something bright, tangy, and a little smoky. Layering the tortillas in halves makes the casserole neat to serve and keeps every bite sauced.

Ingredients (makes 8 servings)

• Cooked turkey, shredded: 450 g (3 cups)
• Corn tortillas: 12 small
• Green enchilada sauce: 480 ml (2 cups)
• Shredded Monterey Jack: 340 g (3 cups)
• Canned diced green chiles: 2 cans (225 g total)
• Sour cream: 180 ml (3/4 cup)
• Yellow onion, finely diced: 1 large
• Ground cumin: 1 tsp
• Fresh cilantro, chopped: 1/2 cup
• Kosher salt: 1/2 tsp

Instructions

Step 1: Heat your oven to 375F (190C) and get out a bowl large enough for the sauce. In that bowl, you stir together the enchilada sauce, sour cream, cumin, and salt until smooth, then mix in the diced green chiles and half the cilantro.

Step 2: Warm the corn tortillas in a dry skillet over medium heat for 20 seconds per side, just until they bend without cracking. You can also microwave them under a damp towel for 30 seconds if that is faster.

Step 3: Spread 120 ml (1/2 cup) of the sauce over the bottom of a 23×33 cm (9×13 in) dish. Arrange 6 tortillas in an even layer, tearing a couple to fill the gaps. Top with half the turkey, half the onion, and a third of the cheese. You will see the layers start to build.

Step 4: Layer the rest of the tortillas, turkey, onion, and another third of the cheese. Finish with the remaining sauce and cheese, making sure you cover every tortilla edge so nothing dries out.

Step 5: Bake uncovered, and start checking at 25 minutes. The sauce should bubble at the corners and the cheese go patchy brown by 30. Let it sit for 10 minutes, then you can cut into squares and shower with the remaining cilantro.

Turkey Taco Casserole

This recipe takes leftover turkey straight into taco night territory with crushed tortilla chips, salsa, and plenty of melted cheddar. I keep the top layer of chips separate so part of it stays crunchy while the bottom softens.

Ingredients (makes 5 servings)

• Cooked turkey, shredded: 450 g (3 cups)
• Canola oil: 1 tbsp
• Yellow onion and garlic, diced and minced: 1 large, 3 cloves
• Chili powder: 1 tbsp
• Ground cumin: 1 tsp
• Salsa: 480 ml (2 cups)
• Black beans, rinsed: 425 g (1 can)
• Frozen corn: 150 g (1 cup)
• Corn tortilla chips: 170 g (6 cups)
• Sharp cheddar, shredded: 225 g (2 cups)

Instructions

Step 1: Heat your oven to 400F (200C) and film a large skillet with the canola oil over medium heat. Add the onion and garlic and cook for 6 minutes, until the onion is soft and sweet. You will smell the garlic before it colors.

Step 2: Stir the chili powder and cumin into the skillet for 30 seconds. Pour in the salsa, black beans, corn, and turkey, then bring to a gentle simmer. You want to cook everything for 5 minutes so the turkey drinks in the sauce.

Step 3: You can crush half the tortilla chips with your hands into the bottom of a 23×33 cm (9×13 in) baking dish. Spoon the turkey mixture over the chips, then sprinkle with half the cheddar.

Step 4: Top with the remaining whole chips and the rest of the cheddar. Bake, and around 15 minutes in the cheese should melt and the bottom chips soften. You will see the edges darken first.

Step 5: Scoop generous portions onto plates and let the layers fall where they want. Serve with extra salsa if you have some on hand.

Turkey Broccoli Alfredo Casserole

This is the one for anyone who thinks leftover turkey tastes best under a blanket of cream and garlic. Broccoli stays a little firm here, so it cuts through the rich Alfredo sauce instead of disappearing into it.

Ingredients (makes 6 servings)

• Cooked turkey, shredded: 450 g (3 cups)
• Broccoli florets, cut small: 300 g (4 cups)
• Short pasta (penne or ziti): 340 g (12 oz)
• Unsalted butter: 60 g (4 tbsp)
• Garlic cloves, minced: 3
• Heavy cream: 360 ml (1 1/2 cups)
• Parmesan, shredded: 90 g (1 cup)
• Mozzarella, shredded: 170 g (1 1/2 cups)
• Panko breadcrumbs, tossed with olive oil: 40 g (1/3 cup) + 1 tbsp
• Kosher salt and black pepper: to taste

Instructions

Step 1: Heat your oven to 375F (190C) and bring a large pot of salted water to a boil. Cook the 340 g (12 oz) pasta for 2 minutes less than the package time. During the last 2 minutes, add the broccoli to the pot so it turns bright green. Drain and set aside.

Step 2: Melt the 60 g (4 tbsp) butter in the same pot over medium heat. Stir in the garlic and cook for 30 seconds, just until you can smell it and it has no color. Pour in the heavy cream and warm it through for 3 minutes.

Step 3: Take the pot off the heat and stir in the 90 g (1 cup) Parmesan, 170 g (1 1/2 cups) mozzarella, salt, and pepper until the cheese melts. Fold in the pasta, broccoli, and turkey. You will feel the sauce pull everything together as it thickens.

Step 4: Scrape the mixture into a 23×33 cm (9×13 in) dish and smooth the top. Scatter the panko mixture over it. Bake until the top is golden and the edges bubble, 18 to 22 minutes. You can broil for 1 minute at the end if you like a deeper brown.

Step 5: Spoon the casserole into shallow bowls and serve warm, letting the sauce settle for a moment before you dig in.

Leftover Turkey Shepherd’s Pie

This version swaps the traditional lamb for the turkey you already have, and it is the smartest way to stretch a limited amount of meat under a pile of buttery potatoes. The filling is loose going into the oven, then thickens into neat squares.

Ingredients (makes 6 servings)

• Cooked turkey, shredded: 600 g (4 cups)
• Russet potatoes, peeled and cubed: 900 g (2 lb)
• Unsalted butter, divided: 60 g (4 tbsp)
• Whole milk: 120 ml (1/2 cup)
• Yellow onion, diced: 1 large
• Carrots, diced: 2 medium
• Frozen peas: 130 g (1 cup)
• All-purpose flour: 30 g (1/4 cup)
• Chicken stock: 480 ml (2 cups)
• Kosher salt and black pepper: to taste

Instructions

Step 1: Heat your oven to 400F (200C). Put the potatoes in a pot and cover them with cold water by 3 cm. Boil the potatoes, and after 15 minutes a knife should slide through easily. You will see the edges start to soften after 10 minutes. Drain the potatoes and return them to the pot.

Step 2: Melt 30 g (2 tbsp) of the butter in a wide skillet over medium heat. Add the onion and carrots and cook for 7 minutes, until the onion is sweet and the carrots have a little color. You want the vegetables soft before the flour goes in.

Step 3: Pour in the 480 ml (2 cups) stock and bring it to a simmer, then cook until the sauce coats the back of a spoon, 4 to 5 minutes. Take it off the heat and fold in the turkey and peas. You will notice the sauce darkens slightly as it cools.

Step 4: Mash the drained potatoes with the remaining 30 g (2 tbsp) butter, the milk, salt, and pepper. Spoon the turkey mixture into a 23×33 cm (9×13 in) dish and spread the potatoes over the top with the back of your spoon.

Step 5: Bake for 20 minutes, then turn on the broiler for 2 to 3 minutes until the potato peaks turn golden. Let it sit 5 minutes before you cut and serve, scooping all the way down through the filling.

Turkey Wild Rice and Mushroom Casserole

The wild rice blend gives this casserole a pleasantly chewy texture that stands up to leftover turkey far better than plain white rice. I add the pecans only at the end so they keep their snap.

Ingredients (makes 4 servings)

• Cooked turkey, shredded: 450 g (3 cups)
• Wild rice blend, uncooked: 230 g (1 1/4 cups)
• Cremini mushrooms, sliced: 300 g (10 oz)
• Unsalted butter: 45 g (3 tbsp)
• Yellow onion, finely diced: 1 medium
• Garlic cloves, minced: 2
• Dried thyme: 1 tsp
• Chicken stock: 720 ml (3 cups)
• Heavy cream: 180 ml (3/4 cup)
• Chopped pecans: 60 g (1/2 cup)

Instructions

Step 1: Heat your oven to 350F (180C). Melt the 45 g (3 tbsp) butter in a Dutch oven or deep ovenproof pot over medium heat. Add the mushrooms and onion and cook them, and after 8 minutes the mushrooms should release their liquid and start to brown. You will hear the pan go from sizzling to quiet.

Step 2: Stir in the garlic and thyme and cook for 30 seconds, just until you smell them. Pour in the 720 ml (3 cups) stock and the cream, then bring to a boil. Add the 230 g (1 1/4 cups) wild rice blend and give it a stir.

Step 3: Cover the pot and transfer it to your oven. Bake for 45 minutes. Take the lid off, then give it another 15 minutes; the rice should be tender and most of the liquid absorbed. You can test a grain between your fingers.

Step 4: Fold the 450 g (3 cups) turkey into the hot rice, cover the pot, and let it sit for 5 minutes so the meat warms through. You will see the mixture thicken slightly.

Step 5: You can fold half the pecans into the pot, scatter the rest over the top, and spoon the casserole into wide bowls while it is hot.

Curried Turkey Casserole with Golden Raisins

This is a gentle, warming curry rather than a fiery one, and the golden raisins give each bite a sweet little lift against the coconut milk. The rice and turkey cook together, so the grains take on the spiced sauce as they bake.

Ingredients (makes 6 servings)

• Cooked turkey, shredded: 600 g (4 cups)
• Basmati rice, uncooked: 300 g (1 1/2 cups)
• Neutral oil: 2 tbsp
• Yellow onion, diced: 1 large
• Garlic cloves, minced: 3
• Fresh ginger, grated: 1 tbsp
• Mild curry powder: 2 tbsp
• Canned coconut milk: 400 ml (1 can)
• Chicken stock: 360 ml (1 1/2 cups)
• Golden raisins: 80 g (1/2 cup)

Instructions

Step 1: Heat your oven to 375F (190C). Warm the 2 tbsp oil in a large ovenproof skillet over medium heat and add the onion. Cook, stirring now and then, and after 7 minutes the onion should go translucent and soft. You will see it pick up a glossy edge.

Step 2: Stir in the garlic, ginger, and curry powder and cook for 1 minute, until the spice smells toasted. Pour in the 400 ml coconut milk, 360 ml (1 1/2 cups) stock, and the golden raisins. You should see the sauce turn a warm golden color immediately.

Step 3: Add the 300 g (1 1/2 cups) basmati rice and stir once to settle it. Bring the mixture to a boil, then turn off the heat and fold in the 600 g (4 cups) turkey. You want the turkey spread evenly through the rice.

Step 4: Cover the skillet and transfer it to your hot oven. Bake for 20 minutes, then take off the lid and bake 5 more minutes. The rice should be tender and have absorbed most of the liquid. You can fluff the top with a fork to check.

Step 5: Let the casserole sit for 5 minutes, then spoon it into wide bowls, fluffing the rice as you serve so every bowl gets rice, turkey, and raisins.

Low Carb Turkey Cauliflower Casserole

This one keeps the creamy, cheesy spirit of a turkey casserole while cauliflower takes over for the rice or pasta. The cheddar and smoked paprika give it enough punch that you will not miss the starch.

Ingredients (makes 4 servings)

• Cooked turkey, shredded: 450 g (3 cups)
• Cauliflower florets, chopped small: 600 g (6 cups)
• Cream cheese, softened: 180 g (3/4 cup)
• Heavy cream: 120 ml (1/2 cup)
• Chicken stock: 120 ml (1/2 cup)
• Garlic cloves, minced: 2
• Dried oregano: 1 tsp
• Smoked paprika: 1/2 tsp
• Shredded cheddar: 225 g (2 cups)
• Unsalted butter, for greasing: 1 tbsp

Instructions

Step 1: Heat your oven to 400F (200C) and butter a 23×33 cm (9×13 in) baking dish. Put the 600 g (6 cups) cauliflower in a microwave-safe bowl with 2 tbsp water, cover, and steam it for 5 minutes. It should yield to a fork but keep some bite. You can also simmer it in a pot for 4 minutes.

Step 2: In a large mixing bowl, whisk together the cream cheese, heavy cream, chicken stock, garlic, oregano, and smoked paprika until smooth. You may have a few small flecks of cream cheese, and that is fine; they will melt in the oven.

Step 3: Fold the steamed cauliflower, 450 g (3 cups) turkey, and half the cheddar into the sauce. You will see the mixture turn pinkish from the paprika.

Step 4: Scrape the mixture into the buttered dish and spread it even. Top with the remaining cheddar. Bake until the cheese is bubbly and the edges are browned, 20 to 25 minutes. You will smell the smoked paprika as it heats.

Step 5: Let the casserole sit for 5 minutes before you cut into squares and serve, scooping from the bottom so each portion gets the creamy sauce.

Leftover Turkey Breakfast Bake

Breakfast casserole is the surprise move for leftover turkey, especially when you have a few people at the table. Hash browns form a crisp bottom crust, and the eggs set into a soft, savory custard around the turkey.

Ingredients (makes 8 servings)

• Cooked turkey, chopped: 300 g (2 cups)
• Frozen shredded hash browns: 500 g (4 cups)
• Eggs: 10 large
• Whole milk: 240 ml (1 cup)
• Sharp cheddar, shredded: 225 g (2 cups)
• Red bell pepper, diced: 1 large
• Yellow onion, diced: 1 medium
• Dried thyme: 1 tsp
• Kosher salt and black pepper: to taste
• Unsalted butter, for greasing: 1 tbsp

Instructions

Step 1: Heat your oven to 375F (190C) and butter a 23×33 cm (9×13 in) dish. Spread the frozen hash browns in an even layer across the bottom. You can press them in with your hands so they form a loose crust.

Step 2: You can scatter the chopped turkey, bell pepper, and onion over the hash browns, then sprinkle with half the cheddar. In a large bowl, whisk the eggs, milk, thyme, salt, and pepper until smooth and a little frothy.

Step 3: Pour the egg mixture slowly over the whole dish so it soaks through the layers. Use your fingers or a fork to nudge any dry spots where the egg pools away.

Step 4: Top with the remaining cheddar and bake. After 35 to 40 minutes, the center should barely jiggle when you shake the dish and the edges should be puffed and golden.

Step 5: Let it rest for 5 minutes before you cut into squares, then serve warm with hot sauce or a spoonful of salsa if you like a little heat.

Cranberry Turkey Stuffing Casserole

This is the one to make when the holiday leftovers are sitting in separate containers and you want them to taste like a whole new dinner. The cranberry sauce melts into the stock and makes a sweet-savory sauce around the stuffing and turkey.

Ingredients (makes 8 servings)

• Cooked turkey, shredded: 600 g (4 cups)
• Leftover stuffing, crumbled: 500 g (6 cups)
• Cranberry sauce: 240 g (1 cup)
• Chicken stock: 360 ml (1 1/2 cups)
• Unsalted butter: 45 g (3 tbsp)
• Yellow onion, diced: 1 large
• Celery ribs, diced: 2
• Dried sage: 1 tsp
• Green beans, trimmed and cut: 200 g (2 cups)
• Kosher salt and black pepper: to taste

Instructions

Step 1: Heat your oven to 375F (190C). Melt the 45 g (3 tbsp) butter in a large skillet over medium heat. Add the onion and celery and cook for 6 minutes, until they turn soft and glossy. You will see the celery brighten before it softens.

Step 2: Stir the sage into the skillet and cook for 30 seconds. Pour in the 360 ml (1 1/2 cups) stock and the 240 g (1 cup) cranberry sauce. Simmer for 3 minutes, stirring, until the cranberry sauce melts into a loose, reddish sauce. You will see it thicken slightly at the edges.

Step 3: Put the crumbled stuffing in a 23×33 cm (9×13 in) baking dish. Add the 600 g (4 cups) turkey, green beans, and the warm cranberry mixture. Fold everything together with a spatula until no dry stuffing pockets remain. You want the bread moist, not dissolved.

Step 4: Cover with foil and bake for 25 minutes. Remove the foil and bake another 10 minutes. The top should be crisp in spots and the edges should pull away from the dish. You can press the top with a fork to check for steam.

Step 5: Let it sit 5 minutes before you spoon the casserole onto plates, making sure each serving gets some crisp top and some saucy center.

The thing that decides a good turkey casserole is the liquid. Leftover turkey drinks up sauce as it heats, so keep the mixture a little looser than you think it should be before the pan goes in.

Let the casserole tighten in the oven, not on the stove. Pick the one that sounds best right now, pull out that container of turkey, and let the oven do the rest.