Creamy Turkey Casserole is one of those comforting, cozy dishes that feel like a warm hug on a plate. It’s packed with tender turkey, soft pasta, and a rich, creamy sauce that brings everything together in the best way. The texture is smooth and satisfying, with just enough cheesy goodness to keep everyone smiling.
I love making this casserole when I have leftover turkey because it transforms simple ingredients into something special and easy to share with friends or family. One of my favorite touches is adding a crunchy topping, like breadcrumbs or crushed crackers, to give it a little extra texture that makes every bite interesting. It’s like a little surprise in each forkful!
Serving it straight from the oven while it’s warm and bubbling is the best way to enjoy this dish. I usually pair it with a fresh green salad or some roasted veggies for a balanced meal. This casserole is a great go-to for busy nights or whenever you want something soothing without a lot of fuss. I’m pretty sure it’ll become one of your favorite comfort foods too!
Key Ingredients & Substitutions
Turkey: Leftover cooked turkey works great here, saving you time and adding flavor. If you don’t have turkey, cooked chicken is a perfect swap.
Pasta: Elbow macaroni is classic and holds sauce well. Feel free to use penne, rotini, or shells – any small pasta will do.
Mushrooms: They add earthiness and depth. If you don’t like mushrooms, try peas or chopped spinach for a green veggie boost.
Cheese: Cheddar and Parmesan blend nicely for creaminess and flavor. Mozzarella is a mild alternative if you prefer less sharpness.
Sour Cream or Cream Cheese: Both add richness. I prefer sour cream for a slight tang, but cream cheese makes it super smooth.
Panko Breadcrumbs: They create a crunchy topping. If you don’t have panko, crushed crackers or regular breadcrumbs work well too.
How Do You Make the Creamy Sauce Thick and Smooth?
The sauce is the heart of this casserole, and getting it smooth and thick is easier than you might think. Here’s how:
- Start by cooking butter and mushrooms until soft—this adds flavor and moisture.
- Sprinkle in the flour and cook it for 1-2 minutes to remove any raw taste; this forms a roux that thickens the sauce.
- Slowly whisk in milk and broth to avoid lumps, stirring constantly until thickened – patience here pays off!
- Add cheeses and sour cream off the heat to keep the sauce creamy and avoid curdling.
Taking these steps ensures your sauce coats the pasta and turkey perfectly without getting grainy or runny.
Equipment You’ll Need
- 9×13 inch casserole dish – I recommend it because it’s the perfect size to hold everything evenly and bake without spills.
- Large pot – for boiling your pasta so it’s cooked just right.
- Skillet or large pan – to cook the mushrooms and make the sauce; I like a non-stick for easy cleanup.
- Whisk – helps to blend the sauce smoothly without lumps.
- Measuring cups and spoons – to keep your ingredients just right.
- Small bowl – for mixing breadcrumbs with a little oil or butter to get that crispy topping.
Flavor Variations & Add-Ins
- Swap turkey for cooked chicken or ham to change the protein.
- Add cooked bacon or pancetta for extra smoky flavor.
- Sprinkle in cooked peas, spinach, or kale for a touch of green and extra nutrients.
- Use a mix of cheeses—like mozzarella or pepper Jack—for different tastes and melty textures.
How to Make Creamy Turkey Casserole?
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked turkey, cubed
- 8 oz elbow macaroni or small pasta
- 8 oz mushrooms, sliced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup chicken or turkey broth
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ½ cup sour cream or cream cheese
- 1 tsp garlic powder
- ½ tsp dried thyme (or 1 tsp fresh thyme)
- Salt and pepper to taste
- ½ cup panko breadcrumbs
- 2 tbsp fresh parsley, chopped (for garnish)
- Olive oil or cooking spray (for greasing)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, including cooking pasta and making the creamy sauce. Baking time is around 25 to 30 minutes until the top is golden and bubbly. Overall, you should plan for about 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pasta:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch casserole dish with olive oil or cooking spray. Cook the macaroni according to the package’s directions until al dente. Drain the pasta and set it aside.
2. Cook the Mushrooms and Make the Sauce:
In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until they soften and release their moisture. Sprinkle the flour over the mushrooms and stir well to form a roux, cooking for 1-2 minutes.
3. Add Liquids and Cheese:
Slowly whisk in the milk and broth, stirring constantly to prevent lumps. Continue stirring until the sauce thickens, about 4-5 minutes. Next, add the cheddar cheese, Parmesan cheese, sour cream, garlic powder, thyme, salt, and pepper. Stir well until the cheeses melt and the sauce is smooth.
4. Combine Turkey, Pasta, and Sauce:
Remove the sauce from the heat. Gently fold in the cooked turkey and cooked pasta until everything is evenly coated with the creamy sauce. Pour this mixture into the prepared casserole dish.
5. Add the Topping and Bake:
In a small bowl, mix the panko breadcrumbs with a little olive oil or melted butter until they’re evenly coated. Sprinkle the breadcrumbs over the casserole to create a crispy topping. Bake uncovered for 25-30 minutes, until the top is golden brown and the casserole is bubbling.
6. Serve:
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley, then serve warm. This creamy turkey casserole is delicious with a simple green salad or steamed vegetables.
Can I Use Frozen Turkey for This Casserole?
Yes! Just make sure to thaw the turkey completely before using it. Thaw it overnight in the fridge or use the defrost setting on your microwave. Pat the turkey dry to avoid extra moisture.
Can I Substitute the Mushrooms?
Absolutely! If you’re not a fan of mushrooms, try using cooked peas, spinach, or even diced bell peppers for added flavor and texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Is It Possible to Make This Casserole Ahead of Time?
Definitely! Prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake it straight from the fridge, adding a few extra minutes to the baking time.