Easy Leftover Turkey Casserole (Creamy, Cheesy Thanksgiving Leftovers)
Every year after Thanksgiving, I open the fridge and find a big container of turkey looking back at me. Sandwiches are great for a day or two, but by the weekend I want a real, cozy dinner. That’s when I make this leftover turkey casserole.
Tender egg noodles, chunks of turkey and sweet peas get folded into a creamy, cheesy sauce. Then I cover it all with a buttery panko and parmesan topping that bakes up golden and crunchy. It tastes like a hug in a baking dish.
It’s made with simple pantry ingredients, it comes together in under an hour, and it feeds a crowd. If you have leftover chicken any other time of year, it works just as well.
Why You’ll Love This Leftover Turkey Casserole
- Uses up leftovers. Three cups of turkey disappear into one hearty dinner.
- No canned soup. The creamy sauce is made from scratch in one skillet.
- Crunchy topping. Buttery panko and parmesan make every bite better.
- Family friendly. Noodles, cheese and turkey are a combo kids love.
- Make-ahead friendly. Assemble it the day before and bake when you’re ready.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post. Here’s a quick guide.
- Cooked turkey: White meat, dark meat or a mix. Chop or shred it into bite-size pieces.
- Egg noodles: Wide egg noodles hold the sauce well. Penne, rotini or cooked rice also work.
- Onion, celery and mushrooms: They build flavor. Skip the mushrooms if your family doesn’t like them.
- Broth, milk and sour cream: These make the creamy sauce. Turkey broth from the carcass is a bonus.
- Cheddar and parmesan: Sharp cheddar for the sauce and parmesan for the crunchy top. Swiss or Gruyère are nice swaps.
How to Make Leftover Turkey Casserole
- Boil the noodles. Cook them 2 minutes less than the package says so they don’t get mushy in the oven.
- Cook the vegetables. Soften the onion, celery and mushrooms in butter, then add garlic.
- Make the sauce. Stir in flour, then whisk in broth and milk and simmer until thick.
- Mix it all. Fold in sour cream, turkey, peas, noodles and cheddar, and spread in a 9×13 dish.
- Top and bake. Add the panko topping and bake at 375°F (190°C) for 25 to 30 minutes until bubbly and golden.
My Tips for the Best Turkey Casserole
- Undercook the noodles a little. They finish cooking in the sauce.
- Add the broth slowly while whisking. This keeps the sauce smooth with no lumps.
- Taste the sauce before baking. Leftover turkey can be salty or plain, so adjust the salt.
- Make sure the center is hot. It should reach 165°F (74°C) on an instant-read thermometer.
- Let it rest 5 minutes after baking so the sauce sets and it scoops neatly.
Variations to Try
- Turkey and rice: Use 3 cups cooked rice instead of noodles.
- Broccoli cheddar: Swap the peas for small steamed broccoli florets.
- Stuffing topping: Crumble leftover stuffing over the top instead of panko.
- Chicken version: Use rotisserie chicken any time of year.
Make-Ahead, Storage and Reheating
- Make ahead: Assemble without the topping, cover and refrigerate up to 1 day. Add the topping and bake 35 to 40 minutes.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze: Freeze the baked casserole, well wrapped, for up to 2 months. Thaw overnight in the fridge.
- Reheat: Cover with foil and warm at 350°F (175°C) for 15 to 20 minutes, until hot all the way through.
What to Serve With It
I like a simple green salad or roasted green beans next to this casserole, plus a spoonful of leftover cranberry sauce for a little tang. If you still have mashed potatoes in the fridge, turn them into a batch of Crispy Leftover Mashed Potato Cakes for the perfect side.
Frequently Asked Questions
How long is leftover turkey good for? Cooked turkey keeps 3 to 4 days in the fridge if it was refrigerated within 2 hours of cooking. Make the casserole within that window.
Can I use cream of chicken soup instead? Yes. Replace the homemade sauce with 2 cans of soup mixed with 1 cup of milk.
Can I make it gluten-free? Use gluten-free pasta, a gluten-free flour blend for the sauce and gluten-free breadcrumbs.
Can I use leftover ham instead? Yes. Ham and peas are a great pair. Just go easy on the added salt.
One Last Thing
This leftover turkey casserole is my favorite way to stretch the holiday into one more cozy dinner. If you make it, please leave a comment and a star rating below. I’d love to hear how your family liked it. And save it to your Thanksgiving leftovers board on Pinterest so it’s ready next year!
Leftover Turkey Casserole
Ingredients
Casserole:
- 8 oz wide egg noodles
- 4 tbsp unsalted butter
- 1 medium yellow onion diced
- 2 celery ribs diced
- 8 oz mushrooms sliced, optional
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup whole milk
- 1/2 cup sour cream
- 1/2 tsp dried thyme
- 3 cups cooked turkey chopped or shredded
- 1 cup frozen peas
- 1 1/2 cups shredded cheddar cheese divided
- salt and black pepper to taste
Topping:
- 3/4 cup panko breadcrumbs
- 1/4 cup grated parmesan
- 2 tbsp butter melted
- 1 tbsp fresh parsley chopped, for serving
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish. Cook the egg noodles in salted water 2 minutes less than the package says. Drain.
- Melt the butter in a large skillet over medium heat. Add the onion, celery and mushrooms and cook for 6 to 8 minutes until soft. Add the garlic and cook 30 seconds.
- Sprinkle in the flour and stir for 1 minute. Slowly whisk in the broth and milk. Simmer for 3 to 4 minutes, stirring, until thick and smooth.
- Take the pan off the heat. Stir in the sour cream, thyme, turkey, peas, noodles and 1 cup of the cheddar. Season with salt and pepper. Spread in the baking dish.
- Top with the remaining 1/2 cup cheddar. Mix the panko, parmesan and melted butter and sprinkle over the top.
- Bake for 25 to 30 minutes, until bubbly and golden and the center reaches 165°F (74°C). Rest 5 minutes, sprinkle with parsley and serve.
Notes
Storage: Refrigerate leftovers up to 3 days. Use turkey within 3 to 4 days of Thanksgiving.
Reheat: Cover with foil and warm at 350°F (175°C) for 15 to 20 minutes until hot to 165°F (74°C).
Variations: Use rice or pasta instead of noodles, swap peas for broccoli, or use leftover chicken.
