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Leftover Turkey Casserole

This creamy Leftover Turkey Casserole is an easy and comforting way to transform cooked turkey into a delicious family dinner. Tender egg noodles, turkey, peas, cheddar cheese, and a creamy sauce are topped with buttery Parmesan panko breadcrumbs and baked until golden and bubbly.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Buttered Parmesan Breadcrumb Topping
  • 1/4 cup unsalted butter melted, from the 1/2 cup total
  • 1 cup panko breadcrumbs
  • 3/8 cup Parmesan cheese half of the 3/4 cup total
  • 1 teaspoon dried oregano
Turkey Casserole
  • 1/4 cup unsalted butter remaining butter
  • 1/2 medium onion diced small
  • 2 stalks celery diced small
  • 2 cloves garlic minced
  • 1 can cream of chicken soup
  • 1/2 cup sour cream
  • 2 cups cheddar cheese shredded
  • 3/8 cup Parmesan cheese remaining Parmesan
  • 3-4 cups leftover turkey cubed or shredded
  • 8 ounces egg noodles cooked
  • 1 cup frozen peas
  • 1 1/2 teaspoons lemon zest
  • 3 tablespoons fresh parsley chopped
  • kosher salt to taste
  • black pepper to taste

Equipment

  • 9×13-inch baking dish
  • Dutch oven
  • Small mixing bowl
  • Wooden spoon or spatula

Method
 

Prepare the Casserole
  1. Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish.
  2. Melt half of the butter in a small microwave-safe bowl and set aside.
  3. In a small mixing bowl, combine the panko breadcrumbs, half of the Parmesan cheese, and the melted butter. Stir until the breadcrumbs are evenly coated and set aside.
Make the Creamy Turkey Filling
  1. Place a Dutch oven over medium heat. Add the remaining butter and heat until melted.
  2. Add the diced onion and celery and cook for about 4 minutes, or until they begin to soften.
  3. Add the minced garlic and cook for another minute, stirring frequently.
  4. Add the cream of chicken soup and sour cream. Stir until thoroughly combined and bring the mixture to a gentle simmer.
  5. Add the shredded cheddar cheese and the remaining Parmesan cheese. Stir until the cheese is melted and incorporated into the sauce.
  6. Add the leftover turkey, cooked egg noodles, frozen peas, lemon zest, and chopped parsley. Stir gently until everything is evenly coated in the creamy sauce. Season with kosher salt and black pepper to taste.
Assemble and Bake
  1. Transfer the turkey and noodle mixture to the prepared 9x13-inch baking dish and spread it into an even layer.
  2. Sprinkle the buttered Parmesan panko mixture evenly over the top of the casserole.
  3. Bake for about 25 minutes, or until the casserole is hot throughout and the breadcrumb topping is crisp and golden brown.
  4. Remove from the oven and let the casserole rest for 10 minutes before serving.

Notes

Turkey: Use 3 to 4 cups of cooked leftover turkey, either cubed or shredded.
Noodles: Cook the egg noodles before adding them to the casserole.
Parmesan: Half of the Parmesan is used in the breadcrumb topping and the remaining half is stirred into the creamy filling.
Resting: Allow the casserole to rest for about 10 minutes after baking before serving.