This Leftover Turkey Casserole with noodles, veggies, gravy, turkey, and a breadcrumb topping is the best post-Thanksgiving meal. It’s easy to make by simply throwing a few leftovers together and baking it in the oven, leaving you with a creamy and comforting casserole recipe!
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Why We Love This Leftover Turkey Casserole Recipe
- Easy. This is a great way to use up your leftover Thanksgiving turkey and turkey gravy!
- Flavorful. Garlic, rosemary, thyme, and chicken broth give this casserole tons of flavor.
- Comforting. The creamy sauce and crispy breadcrumb topping will have you coming back for seconds.
Variations on Thanksgiving Leftover Casserole
This leftover turkey casserole is so versatile! You can swap out some of the sautéed veggies for more leftovers, like brown sugar glazed carrots or creamy pea salad. You could even add in other veggies, like creamed corn or sautéed green beans. Feel free to leave out the pasta and instead top the dish with leftover mashed potatoes for a take on cottage pie.
How to Store and Reheat
Store leftover turkey casserole tightly covered in the refrigerator for up to 2 days. Reheat in a 350°F oven for 20-30 minutes, or until warmed through.
How to Freeze
Freeze this Thanksgiving leftovers casserole tightly covered with 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Filled to the brim with leftovers and fresh ingredients alike, this turkey noodle casserole is a full meal all by itself. But you can serve it with a light Olive Garden salad or some dinner rolls, or any remaining Thanksgiving sides you didn’t put into the casserole.
More Leftover Turkey Recipes To Try
- Creamy Turkey Rice Casserole
- Turkey Noodle Soup
- Turkey Wild Rice Soup
- Thanksgiving Quesadilla
- More Turkey Leftovers Ideas
Leftover Turkey Casserole Recipe
Equipment
Ingredients
- 3 cups dry rotini
- 4 tablespoons unsalted butter divided (½ stick)
- ½ onion chopped
- 2 carrots chopped
- ½ teaspoon kosher salt
- 2 cloves garlic minced
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 2 tablespoons all-purpose flour
- 14.5 ounces low-sodium chicken broth (1 can)
- ¾ cup heavy cream room temperature
- ½ cup turkey gravy
- 3 cups chopped cooked turkey
- 1 cup peas fresh or frozen
- 1 cup breadcrumbs
Instructions
- Preheat oven to 375°F.
- Cook the pasta to al dente according to the package directions.3 cups dry rotini
- Heat 2 tablespoons of butter in a large skillet over medium heat.4 tablespoons unsalted butter
- Once heated, add in the onion, carrots, and salt. Sauté until softened.½ onion, 2 carrots, ½ teaspoon kosher salt
- Stir in the garlic, thyme, and rosemary, and cook for a minute.2 cloves garlic, 1 teaspoon chopped fresh thyme, 1 teaspoon chopped fresh rosemary
- Stir in the flour. Then, slowly pour in the chicken broth while whisking.2 tablespoons all-purpose flour, 14.5 ounces low-sodium chicken broth
- Bring the mixture to a boil, and reduce to a simmer. Continue whisking until the mixture is creamy and smooth.
- Pour in the heavy cream and turkey gravy and whisk to combine.¾ cup heavy cream, ½ cup turkey gravy
- Add in the turkey, peas, and pasta, and stir to combine. Season with salt to taste.3 cups chopped cooked turkey, 1 cup peas
- Transfer the mixture to a casserole dish.
- Melt the remaining 2 tablespoons of butter and combine it with the breadcrumbs in a small dish.1 cup breadcrumbs
- Sprinkle the breadcrumbs over the casserole.
- Bake for about 20-25 minutes until the breadcrumbs are golden brown and the casserole is bubbling.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Leftover Turkey Casserole Step by Step
Prep the Filling: Preheat your oven to 375°F. Cook 3 cups of dry rotini to al dente according to the directions on the package. Heat 2 tablespoons of butter in a large skillet over medium heat, then add ½ of a chopped onion, 2 chopped carrots, and ½ teaspoon of kosher salt. Sauté until softened, then stir in 2 cloves of minced garlic, 1 teaspoon of chopped fresh thyme, and 1 teaspoon of chopped fresh rosemary.
Thicken the Filling: Stir in 2 tablespoons of all-purpose flour, then slowly pour in 14.5 ounces of low-sodium chicken broth. Bring the mixture to a boil, then reduce to a simmer and whisk until the mixture is creamy and smooth. Pour in ¾ cup of heavy cream and ½ cup of turkey gravy and whisk to combine. Add 3 cups of chopped leftover turkey, 1 cup of peas, and the cooked pasta, and season with salt to taste. Transfer the mixture to a casserole dish.
Add the Topping: Melt the remaining 2 tablespoons of butter and combine it with 1 cup of breadcrumbs in a small dish. Sprinkle the breadcrumbs over the casserole.
Bake the Casserole: Bake for 20-25 minutes, or until the breadcrumbs are golden brown and the casserole is bubbling.
