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Leftover Turkey Casserole

Creamy Leftover Turkey Casserole Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 3 tbsp unsalted butter, divided
  • 1 small onion, diced
  • 8 oz cremini mushrooms, sliced
  • 2 garlic cloves, minced
  • 3 tbsp all-purpose flour
  • 1 ½ cups low-sodium chicken broth
  • 1 ½ cups whole milk
  • 2 cups shredded sharp cheddar cheese
  • 3 cups shredded or diced cooked turkey
  • 1 cup frozen peas
  • 8 oz egg noodles
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup panko breadcrumbs

Method
 

  1. Cook egg noodles in salted boiling water 1 to 2 minutes less than package directions; drain and set aside.
  2. In a large oven-safe skillet, melt 1 ½ tbsp butter over medium heat. Sauté onion and mushrooms with a pinch of salt for about 6 minutes, until softened and lightly browned.
  3. Add garlic and cook 30 seconds. Stir in flour and whisk 1 minute. Slowly pour in broth and milk, whisk until smooth. Simmer 3 to 4 minutes until thickened. Remove from heat, stir in cheddar until melted, then season with salt and pepper. Preheat oven to 375°F (190°C).
  4. Fold in noodles, turkey, and peas. Spread evenly in the skillet or transfer to a greased 9x13 dish.
  5. Mix panko with remaining 1 ½ tbsp melted butter, sprinkle on top. Bake 25 to 30 minutes until bubbly and golden. Broil 1 to 2 minutes for extra crunch if desired. Rest 5 minutes, then serve.

Notes

Let the casserole rest a full 5 minutes after baking so the sauce sets. If your turkey is dry, fold it in gently and let it rehydrate in the sauce as the casserole bakes; it will turn tender. Use a block of cheddar and grate it yourself for the smoothest sauce.