Aunt Bee's Leftover Turkey Casserole with pasta and Cream of Mushroom soup is an easy and comforting dish that takes advantage of the extra meat from your holiday feast -- with just 15 minutes of prep!
Preheat oven to 350 degrees F. Spray a 2-quart (about 8-inch square) dish with cooking spray and set aside.
Cook pasta in boiling water until just al dente (about 9 minutes). Drain. Stir in turkey, peas, condensed soups and milk. Transfer pasta mixture to prepared dish.
In a small bowl, combine breadcrumbs, Parmesan and melted butter. Sprinkle over top of casserole.
Bake, uncovered, for 25-30 minutes, or until heated through and golden brown on top.
COOK'S TIPS AND RECIPE VARIATIONS:
Can you freeze turkey casserole?
Yes! This is a great make ahead dinner! You can assemble the turkey casserole in advance, cover it tightly with plastic wrap and foil before baking, and keep in the refrigerator for up to 1 day, or in the freezer for up to 2 months.
Can you reheat turkey casserole?
Absolutely! To bake the assembled casserole, simply thaw in the refrigerator overnight and bake as instructed.
To bake a frozen casserole directly from the freezer (without thawing): cover with foil and bake at 350 degrees F for about 1 hour (or until heated through). Remove the foil during the final 15 minutes to allow the top to brown.
To reheat a turkey casserole that has already been baked: cover with foil and warm the casserole in a 350-degree F oven for about 20 minutes.