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Turkey Casserole Recipe

Turkey Casserole recipe


This is a warm, comforting dish made with leftover turkey and pasta. It's baked with mushrooms, onions, and cheese until it's golden and bubbly. It's perfect for after Thanksgiving!


2 Tbsp. olive oil
1 Tbsp. unsalted butter
1 large onion, diced
1 lb. mixed mushrooms, sliced
1/2 tsp. freshly ground black pepper
1 tsp. kosher salt
1 tsp. dried thyme
1/2 cup chicken broth
1 1/2 cups whole milk
3 cups shredded cooked turkey
12 oz. penne pasta
1 cup frozen peas
1 cup grated cheddar cheese
1/2 cup breadcrumbs


Preheat oven to 375°F (190°C).
In a large skillet, heat olive oil and butter over medium heat. Add onions and mushrooms, season with salt and pepper, and cook until softened, about 8 minutes.
Stir in dried thyme and cook for 1 minute. Add chicken broth and bring to a simmer. Cook until slightly reduced, about 3 minutes.
Stir in milk and bring to a simmer again. Add shredded turkey and cook for 2 minutes. Remove from heat.
Cook penne pasta in boiling salted water until al dente, about 11 minutes. Drain and set aside.
In a large bowl, mix the cooked pasta, turkey mixture, and frozen peas. Transfer to a greased 9x13 inch baking dish.
Sprinkle grated cheddar cheese evenly over the top, followed by breadcrumbs.
Bake in the preheated oven until the top is golden brown and the casserole is bubbling, about 30 minutes.
Let it cool for 5 minutes before serving.

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