turkey casserole recipes
This comforting turkey casserole is a perfect dish for using leftover turkey. It's a hearty meal packed with vegetables, creamy sauce, and a crunchy topping. Perfect for family dinners or meal prep for the week.
Equipment
- 1 large mixing bowl
- 1 9x13 inch casserole dish
- 1 skillet
- 1 whisk
- 1 baking spoon
- 1 oven
Ingredients
- 3 cups cooked turkey, shredded Use leftover turkey.
- 1 can cream of mushroom soup 10.5 oz can.
- 1 cup milk
- 2 cups mixed vegetables Frozen or fresh, such as peas, carrots, and corn.
- 1 cup shredded cheddar cheese
- 1 cup bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- to taste fresh parsley For garnish (optional).
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the mixed vegetables and sauté for 5 minutes until tender.
- In a large mixing bowl, combine the shredded turkey, cream of mushroom soup, milk, sautéed vegetables, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are combined.
- Pour the turkey mixture into a greased 9x13 inch casserole dish.
- Sprinkle the shredded cheddar cheese evenly over the top of the turkey mixture.
- Add the bread crumbs as the final layer on top of the cheese.
- Bake in the preheated oven for 30 minutes until the casserole is bubbling and the breadcrumbs are golden brown.
- Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired.
Notes
You can substitute the cream of mushroom soup with cream of chicken or a homemade white sauce.
Feel free to add additional seasonings to taste or substitute vegetables based on what you have on hand.
This casserole can be made ahead of time and stored in the fridge. Just reheat it in the oven before serving.