Easy Leftover Turkey Casserole Recipe
Not just any casserole, but the Easy Leftover Turkey Casserole Recipe that will save you from another sad turkey sandwich. This isn’t your grandma’s dry-as-the-desert Thanksgiving leftover situation. This is a creamy, dreamy, cheesy, carby hug in a dish, perfect for when you’re officially OVER cooking but still craving comfort food. Trust me, you WANT this in your life.
My husband, bless his heart, isn’t the biggest fan of leftovers. Like, at all. But THIS casserole? He inhales it. Last year, I made a double batch and caught him sneaking bites straight from the fridge at midnight. He swore he thought it was ice cream. Sure, Jan. The kids even fight over the crispy corners – it’s a whole thing. This casserole has become a Thanksgiving tradition, even the year we ordered Chinese food for Thanksgiving because the oven broke. It was the one thing we could still make!
Why You’ll Love This Easy Leftover Turkey Casserole Recipe
- Because turning Thanksgiving dread into a delicious dinner is basically a superpower.
- It uses up all those random fridge bits – stuffing, veggies, gravy… no food waste here! (Mom would be proud.)
- It’s so easy, you can make it while wearing pajamas and watching Netflix. Priorities, people!
- Kids actually EAT IT. Enough said.
- It’s comfort food that doesn’t require slaving away in the kitchen.
How to Make It
Alright, listen up! First, preheat your oven to 375°F (190°C). While that’s heating up (and you’re probably multitasking, right?), grab a big ol’ bowl. In it, throw in your leftover cooked turkey (chopped or shredded – whatever floats your boat), leftover stuffing, and any rogue veggies hanging out in your fridge like peas or green beans. Don’t be shy, the more the merrier!
Next, in a saucepan, melt some butter over medium heat. Whisk in flour and cook for a minute or two until it’s bubbly (this is the secret to a smooth sauce, promise!). Slowly pour in chicken broth and milk, whisking like you mean it, until the sauce thickens. Stir in your leftover gravy, salt, and pepper. If you don’t have leftover gravy, don’t panic! Just use more chicken broth and maybe a little extra butter for richness.
Pour the sauce over the turkey and stuffing mixture and stir it all together. Now, here’s where the magic happens: Transfer everything to a greased baking dish. Top it with shredded cheese (cheddar, mozzarella, Monterey Jack – whatever you have!), and bake for about 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through. Let it cool for a few minutes before serving, otherwise you will burn your tongue off!
WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!
Ingredient Notes
[This module dynamically pulls in recipe-specific ingredients. Make sure when generating the recipe, the ingredient notes follow this tone and layout:]
- Leftover Turkey: Obvi. But seriously, any cooked poultry works. Chicken, rotisserie chicken… even that weird duck your aunt brought one year.
- Leftover Stuffing: Okay, this is key. If you’re missing stuffing, you can use seasoned breadcrumbs… but it won’t be the same. Don’t skip it!
- Leftover Gravy: The glue that holds it all together! If you don’t have any, don’t sweat it. Use cream of mushroom soup thinned out with chicken broth and a little milk.
- Shredded Cheese: I’m a cheddar girl, but honestly, whatever’s in the fridge works. Once, I used provolone because that’s all I had. No regrets.
- Frozen Peas: Look, I’m lazy. If you want to use fresh, go for it, but frozen are just so easy. And they add a pop of green!
Recipe Steps:
- Preheat your oven to 375°F (190°C).
- Combine turkey, stuffing, and veggies in a large bowl.
- Melt butter in a saucepan, then whisk in flour.
- Gradually add chicken broth and milk, whisking until thickened.
- Stir in gravy, salt, and pepper.
- Pour sauce over the turkey mixture and combine.
- Transfer to a greased baking dish.
- Top with shredded cheese.
- Bake for 20-25 minutes, until golden and bubbly.
- Let cool slightly before serving.
What to Serve It With
Honestly? Nothing. This is a meal in itself! But if you must serve it with something, a simple side salad is always a good choice. Or maybe some cranberry sauce, for nostalgia’s sake.
Tips & Mistakes
- Don’t overbake! Nobody wants a dry casserole. The cheese should be melted and bubbly, but the inside should still be moist.
- Taste as you go! Adjust the seasonings to your liking. If it needs more salt, add it! If it needs more gravy, add it! It’s your casserole, make it your own.
- Don’t be afraid to experiment! Throw in some cooked bacon, some diced ham, some sautéed mushrooms… the possibilities are endless!
- Don’t use too much liquid. Soggy casserole is no bueno.
Storage Tips
If you actually have leftovers of your leftover casserole (lol), store it in an airtight container in the fridge for up to 3 days. It reheats beautifully in the microwave, but the cheese might get a little weird. If you’re feeling brave (and lazy), you can totally eat it cold straight from the fridge. No judgment here. I may or may not have had it for breakfast once…or twice…
Variations and Substitutions
- No turkey? Use chicken! Or ham! Or even chickpeas for a vegetarian version.
- Out of stuffing? Use seasoned breadcrumbs, or even crushed Ritz crackers.
- Don’t have cream of mushroom soup? Use cream of chicken! Or cream of celery! Or make your own white sauce! The point is, improvise!
- Want to make it healthier? Use Greek yogurt instead of sour cream. Or add more veggies. Or just eat a smaller portion.
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Easy Leftover Turkey Casserole Recipe
Ingredients
Main Ingredients
- 3 cups leftover turkey shredded or cubed
- 10.5 oz cream of mushroom soup one can
- 1.5 cups frozen mixed vegetables thawed
- 0.5 cup sour cream
- 1 cup cheddar cheese shredded
- 2 cups cooked pasta e.g., egg noodles or penne
- 1 cup crushed crackers for topping; e.g., Ritz or similar
- 2 tablespoons butter melted
- 1 teaspoon salt or to taste
- 0.5 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded turkey, cream of mushroom soup, thawed mixed vegetables, sour cream, and shredded cheddar cheese.
- Add the cooked pasta to the mixture and stir to combine. Season with salt and pepper to taste.
- Transfer the mixture to a greased 9x13 inch baking dish, spreading it evenly.
- In a small bowl, mix the crushed crackers with melted butter. Sprinkle over the top of the casserole.
- Bake in the preheated oven for 30 minutes, or until the top is golden brown and the casserole is heated through.
- Allow to cool slightly before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
