Creamy Turkey Casserole is a comforting, hearty dish that brings together tender pieces of turkey, soft pasta, and a rich, creamy sauce that wraps everything in warmth. It’s the kind of meal where every spoonful feels like a cozy hug, perfect for chilly evenings or when you need a little extra comfort on your plate.
I love how this casserole is so easy to customize—sometimes I add some peas or mushrooms for a little veggie boost, and other times I sprinkle a handful of cheese on top for that golden, bubbly finish. It’s a great way to use up leftover turkey, and the creamy sauce keeps everything moist and flavorful without being heavy.
My favorite way to enjoy this casserole is straight from the oven with a simple green salad on the side. It’s the kind of meal that’s great for family dinners or to bring to a potluck because it’s so satisfying and everyone always asks for seconds. I’ve found that letting it rest for a few minutes after baking makes it easier to serve and just tastes a little better too.
Key Ingredients & Substitutions
Turkey: Using cooked turkey is perfect here, especially leftovers. If you don’t have turkey, cooked chicken works well too. Just make sure it’s shredded or chopped.
Pasta: Egg noodles are classic, but you can use other small pasta shapes like penne or rotini. Just cook them al dente to avoid mushy casserole.
Creamy base: The combo of milk, sour cream, or cream cheese gives richness. If you want it lighter, swap sour cream for plain Greek yogurt or use a low-fat milk.
Cheese: Cheddar adds sharpness and gooey meltiness. Feel free to mix in mozzarella for a stretchier texture. Parmesan adds a nice nutty flavor on top.
Mushrooms & Herbs: Mushrooms add earthiness and thyme brings a subtle woodsy note. If you want, add peas or spinach in place of mushrooms for a different veggie touch.
How Can I Get a Creamy Sauce Without Lumps?
Making a smooth sauce is key to a great casserole. Here’s how you can do it:
- Start by melting butter, then cook onion and garlic gently. This adds flavor without burning.
- Sprinkle the flour evenly over the veggies and stir well. Cooking the flour for 1-2 minutes helps get rid of raw taste.
- Slowly whisk in milk and broth little by little, stirring constantly to prevent lumps.
- Keep whisking until the sauce thickens and becomes smooth—about 5 minutes on medium heat.
- Add sour cream or cream cheese last and stir until fully melted and creamy.
Taking your time and stirring consistently will make a silky sauce that coats your turkey and pasta perfectly.
Equipment You’ll Need
- Large skillet – I like this because it easily cooks the vegetables and thickens the sauce all in one pan.
- Cooking pot – for boiling the pasta until al dente, so it stays firm inside the casserole.
- Measuring cups and spoons – keep everything precise for the sauce and topping.
- Mixing spoon or spatula – for stirring the sauce and combining ingredients smoothly.
- Casserole dish – an 8×11 or similar size to hold everything and bake it evenly.
- Small bowl – to mix breadcrumbs and oil or butter for the topping.
Flavor Variations & Add-Ins
- Cheese options: Use mozzarella or pepper jack for different melts and flavors, or add a little blue cheese for tang.
- Veggie mix-ins: Stir in peas, spinach, or cooked carrots for more nutrition and color.
- Protein swaps: Replace turkey with cooked ham, bacon crumbles, or even cooked shrimp for variety.
- Spice it up: Add a pinch of paprika, cayenne, or red pepper flakes for some heat.
Creamy Turkey Casserole
Ingredients You’ll Need:
- 3 cups cooked turkey, shredded or chopped
- 8 oz egg noodles or similar pasta
- 8 oz mushrooms, sliced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup chicken broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- ½ cup sour cream or cream cheese
- 1 cup shredded cheese (cheddar or blend), divided
- ½ cup grated Parmesan cheese
- 1 tsp dried thyme or 2 tsp fresh thyme leaves
- Salt and pepper, to taste
- 1 cup breadcrumbs (preferably panko)
- 2 tbsp olive oil or melted butter (for breadcrumbs)
- Fresh parsley or thyme for garnish
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare, 30 minutes to bake, plus a quick 5 minutes to rest before serving. Overall, you’ll spend around 50 minutes from start to serving – perfect for a tasty and filling meal!
Step-by-Step Instructions:
1. Prepare the Pasta and Oven:
Preheat your oven to 350°F (175°C). Lightly grease a casserole dish with butter or cooking spray. Cook the egg noodles according to package instructions until just tender (al dente). Drain them well and set aside.
2. Cook the Vegetables and Start the Sauce:
In a large skillet over medium heat, melt the butter. Add the chopped onion and sauté for about 3 to 4 minutes until soft and translucent. Add the minced garlic and sliced mushrooms, cooking until mushrooms are tender and have released their liquid, about 5 to 7 minutes.
3. Make the Creamy Sauce:
Sprinkle the flour over the vegetables in the skillet and stir to coat evenly. Cook for 1 to 2 minutes to remove the raw flour taste. Slowly whisk in the milk and chicken broth, stirring constantly until the sauce thickens, about 5 minutes. Stir in the sour cream or cream cheese until smooth and creamy.
4. Combine Turkey & Cheese:
Add the shredded turkey, half of the shredded cheese, thyme, salt, and pepper to the sauce. Mix everything together well. Then, toss the cooked noodles into the creamy turkey sauce until all the pasta is coated.
5. Assemble and Bake:
Transfer the noodle and sauce mixture into your prepared casserole dish. Sprinkle the remaining shredded cheese evenly on top. In a small bowl, mix the breadcrumbs with olive oil or melted butter and sprinkle this over the cheese layer.
6. Bake and Serve:
Bake the casserole for about 25 to 30 minutes, or until it’s bubbly and the breadcrumb topping turns golden brown. Remove from the oven and allow it to rest for 5 minutes. Garnish with fresh parsley or thyme before serving.
This creamy turkey casserole is a wonderful comforting meal served alongside a crisp green salad or steamed vegetables. Enjoy every creamy, tasty bite!
Can I Use Frozen Turkey for This Casserole?
Yes, you can! 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 excess moisture in the casserole.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to step 5, then cover it tightly and refrigerate for up to 24 hours. When ready to serve, bake it straight from the fridge, adding a few extra minutes to the baking time.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave until heated through, stirring occasionally for even warming.
What Can I Substitute for Mushrooms?
If you don’t like mushrooms, try adding peas, spinach, or diced bell peppers for a different flavor and texture. Just sauté them lightly before adding to the sauce.
