Easy Leftover Turkey Casserole Recipe
This Easy Leftover Turkey Casserole is perfect for giving new life to your Thanksgiving leftovers. With a creamy sauce and a crunchy topping, it's a family favorite!
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Calories: 120kcal
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
Leftover rotisserie chicken can be used in place of turkey. For a healthier version, substitute Greek yogurt for sour cream.
Nutrition
Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg