Leftover Turkey Casserole
This leftover turkey casserole tosses shredded turkey, pasta, veggies, and cheddar with broth and a squeeze of lemon, then bakes under a golden breadcrumb and Parmesan topping. It's an easy casserole using leftover turkey that you can put together the night before.
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 9x13-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
Notes
Make Ahead
- 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.
Nutrition
Serving: 1serving | Calories: 383kcal | Carbohydrates: 50g | Protein: 26g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 54mg | Sodium: 385mg | Potassium: 341mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1358IU | Vitamin C: 4mg | Calcium: 191mg | Iron: 2mg
