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4.72 from 7 votes

Aunt Bee's Leftover Turkey Casserole

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!
Course Dinner
Cuisine American
Keyword leftover turkey casserole recipe with noodles, leftover turkey casserole with cream of mushroom soup, Turkey Casserole
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
Calories 234kcal
Author Blair


  • 1 ½ cups (4 ounces) uncooked rotini pasta
  • 1 ½ cups cooked diced turkey
  • 10 ounces (2 cups) frozen peas NOT thawed
  • 1 (10.5 ounce) can condensed cream of mushroom or cream of celery soup NOT diluted (I used Campbell's Healthy Request)
  • 1 (10.5 ounce) can condensed cream of chicken soup NOT diluted (I used Campbell's Healthy Request)
  • ½ cup milk

For the Topping:

  • ½ cup Panko breadcrumbs or sub with regular breadcrumbs
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon melted butter


  • 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.

For the Topping:

  •  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.


  • Substitute cooked, diced chicken for the turkey
  • Use cream of celery soup, cream of chicken soup, or cream of mushroom soup -- any combination will work!
  • Pick your favorite vegetables! Just make sure that you go with something small so that it cooks in the given time. A bag of frozen mixed vegetables (including corn, peas, carrots, and green beans) would be a nice option.
  • Serving only Two? Use a 1-quart casserole dish and cut the ingredients in half. You may need to decrease the baking time to 15-20 minutes (or until heated through).
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.


Serving: 1/6 of the casserole | Calories: 234kcal | Carbohydrates: 30g | Protein: 15g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 511mg | Potassium: 814mg | Fiber: 3g | Sugar: 5g | Vitamin A: 620IU | Vitamin C: 18.9mg | Calcium: 104mg | Iron: 1.3mg