Introduction

This creamy turkey casserole with cheese and pasta is a comforting, crowd-pleasing dish perfect for using leftover turkey. It combines tender pasta, savory turkey, and a rich cheese sauce baked to bubbly perfection.

A white round baking dish filled with baked pasta layers, showing short tubular pasta covered with a thick, creamy layer of melted golden-brown cheese that has bubbly, toasted spots all over the top. The top layer also has small bits of green herbs scattered evenly, adding a fresh touch to the rich, cheesy surface. The pasta underneath is a pale yellow, slightly peeking through the cheese layer with a soft texture. The dish sits on a white marbled surface, with a dark cloth partly visible in the corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups Cooked Turkey Breast (Shredded or diced)
3 cups Cooked Pasta (e.g., elbow macaroni, penne, or rotini)
8 ounces Shredded Sharp Cheddar Cheese (Gouda or mozzarella can be alternatives)
8 ounces Cream Cheese (Greek yogurt is a healthier swap)
2 cups Whole Milk (Half-and-half can also be used)
1 medium Onion (Finely chopped)
2 cloves Garlic (Minced)
1 cup Frozen Peas (Optional; can swap with other veggies)
1 cup Grated Parmesan Cheese
2 tablespoons Butter
2 tablespoons All-Purpose Flour (Gluten-free flour is an option)
1 teaspoon Dried Thyme (Or Italian seasoning)
Salt to taste
Freshly Ground Black Pepper to taste
Fresh Parsley for garnish

Instructions

Step 1: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta until al dente, about 7-9 minutes. Drain and set aside.
Step 2: In a skillet, melt the butter over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute.
Step 3: Sprinkle the flour over the onion mixture and whisk continuously for 1-2 minutes to form a roux. Slowly add the milk in small batches while whisking until smooth. Continue cooking and stirring for about 5 minutes until the sauce thickens.
Step 4: Lower the heat and add the cream cheese and shredded cheddar cheese. Stir until all the cheese has melted and the sauce is creamy. Season with salt, pepper, and dried thyme or Italian seasoning.
Step 5: In a large bowl, combine the cooked pasta, shredded turkey, and frozen peas (if using). Pour the cheese sauce over the mixture and gently fold everything together until well coated.
Step 6: Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the grated Parmesan cheese evenly on top.
Step 7: Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Step 8: Remove from the oven and let the casserole rest for 5 minutes. Garnish with fresh parsley before serving.

Tips & Variations

Use leftover roasted turkey or rotisserie chicken as a convenient shortcut to make this casserole faster.
For a lighter option, substitute the cream cheese with Greek yogurt and use half-and-half instead of whole milk.
Feel free to swap peas with other vegetables like broccoli, mushrooms, or bell peppers for different flavors and textures.
Gluten-free flour can be used to make the sauce suitable for gluten-sensitive diets.
Top the casserole with panko breadcrumbs mixed with a little melted butter for an extra crunchy crust.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. You can also microwave individual portions until hot, stirring halfway through for even warming.

How to Serve

A white oval baking dish filled with a creamy baked pasta dish showing three visible layers: the bottom layer is golden tubular pasta partially visible beneath, the middle layer contains small pieces of cooked chicken in a light sauce, and the top layer consists of melted, bubbly cheese browned in spots with fresh green chopped herbs sprinkled evenly across. The cheese looks stretchy and rich, with golden crusty bubbles giving texture against the soft pasta and chicken underneath. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day ahead and keep it covered in the refrigerator. Bake it fresh just before serving to ensure the best flavor and texture.

What can I use instead of cream cheese?

Greek yogurt is a healthier alternative that adds creaminess. You can also try ricotta cheese for a milder taste or replace it with more shredded cheese if desired.