Leftover Turkey Casserole

5 from 9 votes

Tired of the same old leftovers? This Leftover Turkey Casserole is creamy and delicious. It's a great way to use up leftover meat and vegetables and is sure to be a crowd-pleaser. Even your picky eaters will enjoy this dish!

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: American

Servings: servings

Calories: 468kcal

Author: Jennifer Fishkind

Ingredients

2 cups cavatappi pasta uncooked
2 cups leftover turkey chopped or shredded
21 ounce (2 10.5-ounce) cans condensed cream of chicken soup
12 ounce bag frozen peas
¾ cup half and half
¾ cup mozzarella & provolone cheese shredded
½ tsp garlic powder
½ tsp onion powder
¼ tsp black pepper
¾ cup Italian style panko breadcrumbs
3 tbsp salted butter melted

Instructions

Preheat the oven to 375 degrees Fahrenheit.
Cook pasta al dente and drain according to instructions.
Combine the cooked pasta, turkey, condensed cream of chicken soup, frozen peas, half and half, mozzarella & provolone cheese, garlic powder, onion powder, and black pepper together in a large bowl and gently stir together.
Transfer to a 9x13 casserole dish.
To prepare the topping, combine the Italian style Panko breadcrumbs with the melted salted butter. Mix together and then sprinkle on top of the casserole.
Bake in the oven for 25-30 minutes or until the casserole bubbles and is browned on top.
Plate and serve warm.

Notes

Storage :

To Store: Place leftovers in the refrigerator in a covered container. They will be good for about 3 days depending on how old the turkey already was. Cooked turkey in general is only good for about 3-4 days afterwards, so keep that in mind when using leftover turkey.
To Freeze: You can freeze your leftover casserole for 2-3 months. However, I would recommend freezing the turkey solo and then thawing the leftover turkey to make the casserole on a later day.
To Reheat: Reheat in the microwave. I like to add a tablespoon of water or half & half to keep the noodles from drying out.

Nutrition