Aunt Bee's Leftover Turkey Casserole
Aunt Bee's easy Leftover Turkey Casserole with pasta and cream of mushroom soup is a quick, comforting meal that takes advantage of the extra meat from your holiday feast!
Servings 6 people
- 1 ½ cups (4 ounces) uncooked rotini pasta
- 1 ½ cups cooked, diced turkey
- 10 ounces (2 cups) frozen peas, not thawed (or sub with other vegetables liked parboiled or steamed broccoli)
- 1 (10.5 ounce) can condensed cream of mushroom soup 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, or more as needed
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°F. Grease a 2-quart (about 8-inch square) dish; set aside.
Cook pasta in a large pot of salted boiling water until just al dente (about 9 minutes). Drain.
Combine cooked pasta with turkey, peas, condensed soups and milk. Add a little bit of extra milk, if necessary, to thin the sauce to the desired consistency. This is also a good time to taste the mixture and add any extra seasonings that you might like (salt and pepper, rosemary, thyme, parsley, chives, garlic powder, etc.).
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.
- Add herbs and other seasoning! Aunt Bee's original recipe is very simple (and easy!), so I often jazz it up with some extra flavor. Try rosemary, sage, parsley, chives or thyme. Garlic would also be a great addition!
- Cook the pasta just until al dente (with a firm bite). It will continue cooking in the oven, so you don't want to end up with mushy pasta.
- Add extra milk, as necessary, to thin the sauce until it reaches the desired consistency.
- Bake the casserole just until it's heated through. All of the ingredients are already cooked, so you just want to warm it in the oven until bubbly. Don't bake it for too long or it may dry out or get burned on top.
- Use any combination of flavors of condensed soup that you prefer: cream of chicken, cream of celery, and cream of mushroom are all tasty in this dish.
- For a lighter option with less sodium, feel free to substitute with the Healthy Request line of condensed soups.
- Swap out the turkey and use leftover chicken or store-bought rotisserie chicken.
- Use any short pasta shape. I typically use rotini, but elbows, penne, rotelle, or medium shells will all work well.
- Try different vegetables. I know that a lot of folks don't love peas (my husband included!), so it's fine to swap out the peas for other vegetables like cut green beans or broccoli. Just steam, roast, or par-boil the vegetables before adding them to the casserole so that they're tender by the end of the cooking time. For quick-prep, you can add small broccoli florets to the boiling pasta water during the final 3 minutes.
- Don't have panko breadcrumbs or Parmesan cheese? Substitute with crushed Ritz crackers, potato chips, crushed Corn Flakes cereal mixed with melted butter, or other buttery crackers (like Keebler Club crackers).
- Cooking just for 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).
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