Leftover turkey casserole is my favorite way to use up the Thanksgiving bird once the big meal is behind us. Shredded turkey, pasta, frozen mixed veggies, and cheddar get tossed with chicken broth and a splash of lemon juice, then baked in a 9×13 baking dish under a buttery breadcrumb and Parmesan topping until it’s golden and crisp. There’s no canned soup in this one, just simple ingredients you probably already have after the holiday. It’s an easy casserole using leftover turkey that feeds 8 and can be put together the night before.
A few days after Thanksgiving, we always set up our Christmas tree, and that’s exactly the kind of day this casserole was made for. I stir it all together in the morning while the kitchen is still quiet, slide the dish into the fridge, and then get on with the tree and everything that comes with it. By the time evening rolls around, and everybody’s worn out and hungry, all I have to do is sprinkle on the topping and bake it, and supper is taken care of.
Main Ingredients Needed For Leftover Turkey Casserole
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card.
- Turkey: This is the whole reason we’re here, so use what’s left from your holiday bird. I like a mix of dark and white meat because you get a little more texture and flavor in every bite. Freshly cooked turkey works just as well if you’re making this some other time of year. And if you still have turkey to use up after this, my turkey rice casserole and turkey and rice soup take care of the rest.
- Pasta: Short, sturdy shapes are what you want, since they hold onto the cheese and broth instead of turning mushy. Spiral pasta and egg noodles are my family’s favorites, but penne works well too, and honestly, I just grab whatever I have on hand. Gluten-free pasta works great if you need it.
- Frozen Mixed Vegetables: A bag of the classic carrots, peas, and corn mix is all you need here. Firm vegetables like these hold their shape through baking, so you still get pops of color and sweetness in every scoop.
- Cheddar Cheese: Mild or medium cheddar gives you that melty, cheesy flavor without taking over the turkey. If you’d rather, Monterey Jack is a good swap and melts just as nicely.
- Parmesan Cheese: This goes into the topping and adds a salty, nutty finish. Grating it yourself from a block gives you the most flavor.
- Chicken Broth: The broth keeps everything moist while it bakes. Turkey or vegetable broth works too, and I reach for low-sodium so I can control the salt myself.
- Lemon Juice: Just a splash brightens up all that turkey and cheese. Fresh-squeezed is best, and one medium lemon usually gives you enough.
- Breadcrumbs: These make that crunchy top everybody fights over. Panko gives you the crispiest topping.
- Butter: Melted butter gets stirred into the breadcrumbs and Parmesan so the topping bakes up golden instead of dry and dusty.
How To Make Leftover Turkey Casserole
Before you start, preheat the oven to 350°F and cook your pasta until it’s al dente, then drain it.
Tip: Cook the pasta al dente, or just slightly firm. It keeps cooking in the oven, and this keeps it from turning mushy.
Tip: Shred the turkey into small pieces so it spreads evenly through the casserole. If your broth is on the salty side, go easy on the salt, and if your leftover turkey tastes a little plain, sprinkle on some herbs and spices before you mix it in.
Easy Ways To Change Up This Turkey Pasta Casserole
This turkey pasta casserole is easy to make your own with whatever you have in the kitchen.
- Use leftover turkey or freshly cooked turkey. Both work just fine.
- Swap in any short pasta you have on hand. Spiral pasta and egg noodles are our favorites, and penne is great too.
- Use gluten-free pasta.
- Add sautéed onions, peppers, or mushrooms.
Make-Ahead Tips for This Leftover Turkey Pasta Bake
This leftover turkey pasta bake is one of my favorite make-ahead suppers, and it’s the reason it shows up on our Christmas tree day every year. You can put it together the night before, or in the morning as I do, and bake it that evening. Assemble everything right in the baking dish, cover it, and tuck it in the fridge. Wait on the topping, though. Stir the buttered panko and Parmesan together and sprinkle it on right before it goes in the oven, so it stays crisp instead of soggy. If you’re baking it straight from the fridge, plan on adding about 10 extra minutes to the bake time. One thing I don’t recommend is freezing it, since the pasta and turkey tend to dry out.
Leftover Turkey Casserole
Ingredients
- 3 cups roasted turkey, shredded
- 1 pound dry pasta
- 1 cup frozen mixed vegetables, carrots, peas, corn
- 1 cup cheddar cheese, grated
- 1 cup chicken broth
- 2 tablespoons lemon juice
- Salt and pepper, to taste
- 1/3 cup breadcrumbs
- 1/3 cup Parmesan cheese, grated
- 4 tablespoons butter, melted
- Fresh parsley or basil, for garnish (optional)
Instructions
Get Everything Ready
- Preheat the oven to 350 degrees Fahrenheit.
- Cook the pasta until al dente, then drain.1 pound dry pasta
Mix the Casserole
- In a large bowl, combine the shredded turkey, cooked pasta, frozen vegetables, cheddar, broth, and lemon juice.3 cups roasted turkey, 1 cup frozen mixed vegetables, 1 cup cheddar cheese, 1 cup chicken broth, 2 tablespoons lemon juice
- Season with salt and pepper, then stir until the pasta is evenly coated.Salt and pepper
Get Ready to Bake
- Transfer the mixture to a 9×13-inch baking dish.
- Spread it out evenly.
Add the Topping
- In a small bowl, stir together the melted butter, breadcrumbs, and Parmesan.1/3 cup breadcrumbs, 4 tablespoons butter, 1/3 cup Parmesan cheese
- Sprinkle the buttery crumb mixture evenly over the casserole.
Bake the Casserole
- Bake for 15 to 20 minutes, until the topping is golden and the cheese is melted.
- Garnish with fresh parsley or basil if you like, and serve hot.Fresh parsley or basil
Gina’s Notes and Tips
- Assemble the casserole in the baking dish, cover, and refrigerate the night before or the morning you plan to serve it. Stir together the melted butter, breadcrumbs, and Parmesan, and sprinkle it on right before baking. If it goes straight from the fridge into the oven, add about 10 extra minutes to the bake time.
- Refrigerate leftovers in an airtight container for 3 to 4 days.
- Use turkey that’s within 3 to 4 days of when it was first cooked.
- Not recommended. The pasta and turkey tend to dry out once frozen.
- Chicken, turkey, or vegetable broth all work. Add a splash more if the pasta looks dry before baking.
- Monterey Jack works in place of the cheddar.
- Panko gives you a crispier topping.
Tried this recipe?
Please consider Leaving a Review!Showing Hospitality With Thanksgiving Leftovers
A Holiday Family Game Night is one of the best ways to enjoy everybody who has come in from out of town, and this leftover turkey casserole takes care of supper so you can spend the evening at the table with your people instead of in the kitchen. Put it together earlier in the day, slide it into the oven about half an hour before the games start, and set it out buffet style with a stack of plates so folks can fill up and get right back to playing. Clear off the dining table, pull in a card table if you need more room, and choose a mix of games so the littlest cousins and the grandparents can both join in, like a quick card game, charades, or my Follow the Star Christmas game, alongside a board game for the older crowd. Mix the teams across generations so nobody ends up watching from the couch, and keep a pot of coffee going for the late rounds. Peter tells us to keep loving one another earnestly and to show hospitality to one another without grumbling, and a house full of visiting relatives is right where that gets tested, but it is also where our families get to see the love of Christ lived out in the laughing and the losing and the rematches. So clear the table, deal the cards, and let the leftovers do the work.