turkey casserole

This turkey casserole is an easy, comforting, and delicious blend of turkey, wild rice, mushroom, peas and a sprinkle of cheese!

Lighter Turkey Casserole

wild rice blend

turkey (cubed

onion

baby bella or cremini mushrooms (diced)

olive oil

garlic (minced)

thyme

salt and pepper (to taste)

broth

arrowroot powder (mixed with 1 tablespoon water)

peas

sharp cheddar (optional) (or asiago, gouda,

Cook

Cook the wild rice blend as per package instructions.

Saute

Preheat oven to 350F/175C. Heat the oil in a large saute pan over medium-high heat. Add the onions and mushrooms and saute for 4-5 minutes, or until the onions are translucent.

Add the minced garlic, thyme, salt, and pepper, and stir for another minute.

Thicken

Pour in the chicken broth and give it all a stir. Then, make a slurry in a separate small bowl with the arrowroot powder and an equal amount of water. Add the slurry to the pan and stir for a minute or two until it&#039;s thickened.

In a 9x13-inch casserole dish, add the cooked wild rice, cooked turkey, frozen peas, cheese, and onion mushroom sauce.

Bake

Stir all of the ingredients together, then transfer to the oven and cook covered for 15 minutes, or until it&#039;s warmed through. If you&#039;d like to top it with extra cheese, you can do so in the last 5 minutes, then serve.

Use your leftover turkey or chicken to make a creamy casserole filled with delicious vegetables!

Low Carb Keto Leftover Turkey Casserole Recipe

turkey breast (about 4 cups (or chicken breast))

brown mushrooms

g green beans (about 1.5 cups)

carrot

garlic

broccoli (about 1 cup)

tbsp butter

g cheddar (about 1 cup (or any other type of cheese))

parsley

tbsp crushed pork rinds

g cream cheese (1 philly block)

heavy cream

45 g parmesan cheese (about 1/2 cup)

salt

tsp black pepper

tsp nutmeg

Dice the carrot. Slice the onion, green beans, mushrooms and broccoli.&nbsp; Mince the garlic.&nbsp; Shred the turkey breasts.&nbsp;

Grate the cheddar and parmesan.

In a large pot, melt the 4 tbsp of butter.&nbsp; Add the onion, garlic and carrots.&nbsp; Cook 2-3 minutes and cover with a lid.&nbsp; Let steam for 2 minutes.&nbsp; Take the cover off and add the mushrooms and broccoli.&nbsp; Cook for another minute, cover and let steam for another 2 minutes.

Add the shredded turkey breasts and mix everything together.&nbsp; Turn off the heat and set aside.

Preheat the oven to 180C/350F.

In a small pot, melt the 2 tbsp of butter on medium heat.&nbsp; Add the cream cheese in.&nbsp; It's easier to melt if you separate the cream cheese into small cubes before putting it in the pot.

Once the cream cheese starts to melt, start mixing it with a whisk.&nbsp; You'll notice that the butter and cream cheese do not mix together and are separated. That's okay.

Add the heavy cream to the pot and continue mixing with your whisk.&nbsp; The oil and milk will now mix together without any problems.Add the salt, pepper and nutmeg, and mix together.&nbsp; Add the parmesan&nbsp;AND Heat the white sauce until it starts to bubble, for about 2-3 minutes.

Turn off the heat and pour the white sauce all over the meat and vegetable mixture in the other pot that we set aside.

Transfer the casserole ingredients into a casserole dish.

Sprinkle the grated cheddar, chopped parsley and crushed pork rinds over everything.

Bake for 15 minutes or until the cheese starts to become golden brown.Take out of the oven and serve!

https://embed.mediavine.com/videos/gvsd333ijujdpegewaz8

A delicious cheesy casserole made with leftover turkey or chicken.

Low Carb Keto Turkey Casserole Recipe

This Turkey &amp; Stuffing Casserole is the best way to use up those Thanksgiving leftovers!

Creamy Turkey & Stuffing Casserole

all-purpose flour

butter

milk

chicken broth

black pepper

sour cream

turkey

vegetables

minced parsley

Grease a 13x9-inch rectangular baking dish with nonstick cooking spray and set aside. Preheat oven to 375 degrees F.

In a large saucepan, melt butter over medium-low heat. Add onion and cook for 2-3 minutes or until softened. Stir in garlic for 30 seconds then whisk in flour, salt and pepper and cook, stirring frequently until golden; about 2-3 minutes. Pour in milk and broth and bring to a simmer, stirring frequently, until thickened. Remove from heat and set aside. Taste and adjust seasonings, as desired.

Stir in sour cream, diced turkey and vegetables.

Pour mixture into the prepared baking dish and top evenly with small spoonfuls of leftover stuffing, breaking it up with your fingers if necessary.

Bake at 375 degrees for 30-35 minutes or until bubbly and golden. Allow several minutes to cool and set. 

Garnish with fresh minced parsley and serve immediately.

Turkey Tetrazzini is a classic spaghetti casserole that's perfect for your turkey leftovers from Delish.com.

Turkey Tetrazzini

Cooking spray

spaghetti

garlic,

lb. sliced baby bella mushrooms

c. white wine

c. all-purpose flour

c. low-sodium chicken broth

Kosher salt

lb. leftover roast turkey, chopped (about 5 cups)

c. shredded white cheddar

c. frozen peas

oregano

c. panko bread crumbs

c. Parmesan

cut the recipe in half, but did it just like the directions said.  Everyone loved it!  And I’m generally not a very good cook!  My family were very pleasantly surprised!  We will definitely make again!

This recipe does it's best to disguise turkey (especially leftover, frozen turkey) as a 'not-dry' meat.  But alas, there is not much you can do to make turkey taste moist and flavorful..  However, the recipe makes a real effort, is good and sort of easy.  Would recommend making the sauce in a VERY large pan because when all is added together, a 'large' skillet is no where near large enough.

This recipe was good, but dry...I would use half the amount of noodles or double the veloute.  Also you need to remove the mushrooms once they are sauteed.

Wow, just wow. 

I did super-dice up the mushrooms so they would blend in with the turkey (with a pampered chef food chopper). Great way to hide them from myself and my kids, who don’t totally love mushrooms. I did not have white wine so I used chicken broth there. The rest I followed. Kids liked it, husband and I loved it. For sure my top recipe for this dish now.

This was fantastic. I didn't have left over turkey so I baked turkey cutlets for 20 minutes and shredded them then followed and doubled the recipe. It was so good and turkey was moist and tender. My daughter said it's the best thing she ever ate and my husband (pickiest eater in the house) had two servings. Thank you!

So I used beef instead of turkey, no pasta or cheese....It was OK at best.  I"m curious to know who actually followed the recipe?  I stunned at the comments of people who butchered/alternated  the recipe and have the nerve to give it less than 5 stars???  NO ONE CARES.....FOLLOW THE RECIPE.

Very nice.  Balanced recipe.  I used egg noodles and probably would add a bit of onion another time, but this is better crafted than the simplicity suggests.

My husband and I really enjoyed this recipe.  I used dry sherry for the white wine and about 1-1/2 cups of white cheddar (50% more because I had it on hand), and the mushrooms and sauce were delicious.  I substituted Mrs. Miller's medium egg noodles for the spaghetti, but should  have reduced the amount used to 12 oz. instead or 16.  If I were making this for 8 servings, I would increase sauce ingredients by to 25% to 50%.  This recipe requires a bit of prep work, but it makes a lot and is a keeper.

Jaybee42

Just leave it alone, it's gr8 as is. If you do feel that you must alter it, show the respect to the author to Not down-rate it. This is a delightful recipe. My appreciation to the author for the courage putting yourself out there amongst the critics.

Delicious. I used fresh linguine, turkey stock and Swiss cheese. I was surprised it didn't include onions, so added minced dry ones. I added more wine, cream and broth to make sure it wouldn't be dry.

Tried this because I was tired of my old turkey tetrazzini recipe and I had the ingredients for this on hand. I used more garlic and added some green seasoning because I'm from the Caribbean and the ancestors expect.  Mixing it in the pan made it easy to get the sauce soaked in to the turkey and noodles which was a problem with my old recipe. I only baked it for 15 minutes because I worried about it drying out. It was delicious and we all enjoyed it. It is quite a big recipe so you might want to half it if your family doesn't like leftovers.

That was great! I had too much pasta as well and just left out like half.

Loved this recipe! ! Came out so good. I had a little left over ricotta and added it, too.

Excellent recipe for this classic dish which i used to prepare with the 1970’s typical Campbell’s Cream of Mushroom. I need to adapt for my daughter’s celiac condition and this is very easy to make gluten free without changing the flavor using good GF pasta, GF flour and GF panko. Thanks!

We loved this!  Used sherry, bow tie noodles and added our leftover dressing.  We will make this again.

Used 3-4 cups broth per other suggestions, sour cream instead of heavy &, from Joy of Cooking, sliced almonds instead of Panko.  Came out great.  Oh, and also 2 9oz packages fresh linguine instead of dried spaghetti.  Made a lot more than just one pan, basically ~1-1/2 pans.
I forgot to add the peas but was worried they would way over cook anyway

This recipe is delicious! I modified it to our taste though and it tasted amazing! I will make this  dish each year! It’s a keeper.....

Spent a lot of time & money on something that tastes much better in the boxed frozen aisle. 
Flavor was ok however; It came out Dry & we were Totally disappointed

So good! We used egg noodles because we had them on hand. Everyone loved it. Juicy and delicious. Definitely a keeper!

Made just an hour ago!  Absolutely delist!  Added a bit more broth due to comments and more peas....but so so good!

https://streaming.hearstdigitalstudios.com/36573281-2ccc-48ba-ae86-3f667f50ce13/video_rover_16x9_1080p_hd_1541527053_84294.mp4

Win Thanksgiving This Year With The Perfect Roast Turkey

This Is The Only Roast Turkey You Need

Aunt Bee&#39;s easy Leftover Turkey Casserole with pasta and cream of mushroom soup is a quick, comforting meal that takes advantage of the extra meat from your holiday feast!

Aunt Bee's Leftover Turkey Casserole

½ cups (4 ounces) uncooked rotini pasta

½ cups cooked, diced turkey

(2 cups) frozen peas, not

(10.5 ounce) can condensed cream of mushroom soup

(10.5

½ cup milk, or more as needed

Panko breadcrumbs ((or sub with regular breadcrumbs))

Parmesan cheese

Preheat oven to 350°F. Grease a 2-quart (about 8-inch square) dish; set aside.

Cook pasta in a large pot of salted boiling water until just al dente (about 9 minutes). Drain.

Combine cooked pasta with turkey, peas, condensed soups and milk. Add a little bit of extra milk, if necessary, to thin the sauce to the desired consistency. This is also a good time to taste the mixture and add any extra seasonings that you might like (salt and pepper, rosemary, thyme, parsley, chives, garlic powder, etc.).

Transfer pasta mixture to prepared dish.

In a small bowl, combine breadcrumbs, Parmesan and melted butter. Sprinkle over top of casserole.

Bake, uncovered, for 25-30 minutes, or until heated through and golden brown on top.

For the Topping:

https://www.youtube.com/watch?v=4pHldTCcO10

Aunt Bee's easy Leftover Turkey Casserole with pasta and cream of mushroom soup is a quick, comforting meal that takes advantage of the extra meat from your holiday feast. With just 15 minutes of prep, you can stir together a creamy turkey noodle casserole that goes well with cranberry sauce, a simple green salad, biscuits, pumpkin muffins, or a crusty loaf of bread.

Get the recipe: https://www.theseasonedmom.com/aunt-bees-leftover-turkey-casserole/

Leftover Turkey Casserole

Turkey Casserole is creamy, comforting, and quick to make!

Creamy Turkey Casserole

penne (or medium pasta)

mushrooms (sliced)

condensed cream of chicken soup

basil

havarti cheese (or swiss cheese, shredded)

bread crumbs

butter (melted)

Heat oven to 375°F. Combine topping ingredients and set aside.

Cook pasta al dente according to package directions.

Cook onion, mushrooms, and garlic in butter until tender, about 5 minutes.

In a large bowl combine soup, mushroom mixture, milk, seasonings, and ½ of the cheese.  Fold in turkey and pasta.

Spread into a 9x13 casserole dish, top with remaining cheese, and sprinkle with topping.

Bake 30-35 minutes or until hot and bubbly.

Leftover Thanksgiving turkey turns into this delicious Turkey Casserole paired with veggies, rice, cheese, and a yummy sauce.

Turkey Casserole

precooked turkey (cubed (about 1 large breast, skin removed))

broccoli florets (steamed)

long grain white rice (uncooked)

water

salt & pepper (to taste)

cheddar cheese (divided)

french fried onions

Cook 2 cups rice according to packaged directions. Steam broccoli by arranging florets on a microwave-safe plate, pouring 1/4 cup of water over the top of the broccoli, covering with plastic wrap, cutting a small hole in the top to vent and microwaving until tender, about 4 minutes. Drain if necessary.

While broccoli is steaming, whisk together cream of chicken soup with water. Add in salt and pepper to your liking.

In a large bowl, stir cooked rice, turkey, broccoli, 1 cup of cheddar cheese and cream of chicken soup mixture all together.

Mixture should be evenly mixed and coated with sauce.

Pour mixture into a greased casserole dish.

Cover the top of your rice filling with remaining cheese and french fried onions.

Bake at 350 for 20 minutes or until heated completely through. Serve warm.

Use that leftover turkey to make this easy from-scratch turkey tetrazzini casserole—a classic creamy pasta comfort food with a great parmesan topping.

Leftover Turkey Tetrazzini

turkey (about)

onion (small)

celery

mushrooms (optional)

butter (one stick)

flour

oz chicken broth

pepper

Parmesan cheese (shredded

pasta (spaghetti or linguine preferred)

Preheat oven to 350° convection or 375° conventional. Coat a 9 by 13 baking dish with PAM of butter.

Cook 1 pound of pasta to al dente per package instructions—use Linguine or spaghetti. Cube about 4 cups of leftover turkey.

Dice 1 small onion, crush four cloves garlic, dice two stalks celery.

Melt one stick butter (1/2 cup) over medium heat. Add onion, celery, and mushrooms if using. Cook about 3-4 minutes until the celery is clearing. Add the four cloves of crushed garlic, and cook one more minute. Add one teaspoon salt, 1/2 teaspoon pepper.

Add 1/2 cup flour by sprinkling over the pan. Stir until browning some about 2 minutes.

Add one 14 oz can chicken broth while continuously stirring. Bring to a boil, and when starting to thicken, add three cups of milk and one cup Parmesan cheese. Continue a light boil and stirring while thickening — about three more minutes.

Remove from heat, add four cups cubed turkey, one pound cooked pasta, one cup of frozen peas. Mix well and transfer to a 9 by 13-inch baking dish that has been coated with PAM or butter.

Mix one cup Italian Panko breadcrumbs with 1/2 cup shredded Parmesan cheese and sprinkle over the top of the casserole.

Bake for about 35 minutes until golden brown and bubbling.

Put leftover turkey to work with this easy Turkey Tetrazzini Casserole. Made with creamy sauce and pasta baked under a crunchy crumb topping, this simple casserole is ready in under an hour or can be made ahead or frozen.

sandwich bread

Salt and black pepper

spaghetti (broken in half (see note 2))

onions (finely chopped)

half and half

hot sauce (to taste, optional (see note 4))

turkey (shredded

If using bread slices, tear the slices into 2-inch pieces. In a food processor, process the pieces until finely ground.

In a small bowl, add bread crumbs and melted butter and toss until evenly coated. Set aside.

To make the topping:

Adjust an oven rack to the middle position and heat oven to 400 degrees.&nbsp;

In a large pot or Dutch oven, bring 4 quarts water and 1 tablespoon salt to boil. Add pasta and cook until al dente, about 7 to 9 minutes. Drain well and rinse with cold water to stop the cooking.

Return the same large pot to medium-high heat and melt butter until foaming. Add onions and cook until softened, about 5 minutes. Stir in garlic and thyme until fragrant, about 30 seconds. 

Stir in flour and cook until golden, stirring constantly, about 1 minute. Whisk in broth and half and half. Bring to a simmer and continue to whisk until sauce thickens, about 1 minute longer. 

Top 9 turkey casserole recipes from across the web

The most viewed turkey casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lighter Turkey Casserole

Low Carb Keto Leftover Turkey Casse...

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Turkey Tetrazzini

Aunt Bee's Leftover Turkey Casserol...

Creamy Turkey Casserole

Turkey Casserole

Leftover Turkey Tetrazzini

Turkey Tetrazzini

Top 9 turkey casserole recipes from across the web

The most viewed turkey casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lighter Turkey Casserole

Low Carb Keto Leftover Turkey Casse...

Creamy Turkey & Stuffing Casserole

Turkey Tetrazzini

Aunt Bee's Leftover Turkey Casserol...

Creamy Turkey Casserole

Turkey Casserole

Leftover Turkey Tetrazzini

Turkey Tetrazzini

The most viewed turkey casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine