Turkey Casserole

5 from 1 vote

A creamy and cheesy, homemade recipe for turkey casserole. This leftover turkey casserole doesn’t need any canned soup, and it’s a huge crowd pleaser.

Course Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings servings

Calories 425kcal

Author Diana

Equipment

3 ½ quart casserole dish

Ingredients

2 cups pasta or noodles uncooked
1 cup crushed Ritz crackers
4 tablespoons butter divided, plus more for pan
½ cup freshly grated Parmesan divided
1 small yellow onion diced
1 cup cremini mushrooms sliced
2 tablespoons all-purpose flour
2 cups turkey stock or chicken stock
1 cup shredded cheddar
3 cups cooked turkey cubed or shredded
1 cup frozen peas
1 tablespoon lemon juice
Salt
Freshly ground black pepper

Instructions

Preheat oven to 400°F/200°C.
Cook noodles according to package instructions, rinse with cold water and set aside.
In a small bowl, combine the crushed crackers with ¼ cup parmesan cheese, and 2 tablespoons melted butter. Mix and set aside. That’s the buttered crumbs topping.
In a skillet, melt 2 tablespoons of butter, sauté onion until soft and translucent. Add mushrooms, season with salt and pepper and cook for 4-5 minutes or until softened.
Add flour, and cook for 1 minute. Pour stock over the flour, whisk and bring to a boil.
Reduce to a simmer, cook for a few minutes to thicken then stir in the cheddar cheese and ¼ cup of parmesan. Add the turkey, and peas. Stir in the lemon juice and season with salt and pepper. Stir so that everything is well combined (if using a different dish to bake in, transfer to the baking dish). I used a Le Creuset 11 inch shallow casserole dish, it’s 3 ½ qt. 9x13 dish can also be used.
Top with the buttered crumbs, and bake for 20 minutes.

Notes

Pasta. Al dente pasta (with some bite to it) is best for casseroles, since the noodles will cook more during baking. Be sure to rinse them after cooking so that they don’t continue to cook while waiting to be added to the sauce.
Storing. Store leftover turkey casserole in the fridge, covered, for up to 4 days. Reheat in the microwave.

Nutrition