If you’re looking for a cozy, comforting meal that turns your turkey leftovers into something truly special, this Creamy Cheesy Turkey Casserole Recipe is an absolute winner. I love this dish because it feels like a warm hug in every bite — all that tender turkey mingling with pasta and ooey-gooey cheese just hits the spot after a busy day. Whether you’re coming off a holiday feast or simply want an easy weeknight dinner, this recipe works perfectly to transform simple ingredients into something memorable.
What makes this Creamy Cheesy Turkey Casserole Recipe stand out is how creamy and flavorful it gets without being fussy. You won’t believe how the basics — like tomato paste, a blend of herbs, and a splash of half and half — come together in a luscious sauce that coats every piece of pasta and turkey. Trust me, once you try this, it’ll turn into your go-to casserole for leftover turkey that your whole family will rave about.
Why You’ll Love This Recipe
- Comfort Food Classic: This casserole hits all the cozy, creamy, cheesy notes that make any meal special.
- Great for Leftovers: It’s a clever and delicious way to revive turkey without it feeling like leftovers.
- Simple Ingredients: You probably already have what you need in your pantry and fridge!
- Family-Friendly: Kids and adults alike go crazy for this satisfying dish.
Ingredients You’ll Need
Combining pasta with turkey and a handful of everyday ingredients makes this casserole so easy and flavorful. I always recommend Fusilli for its twists — they hold the creamy sauce beautifully, but feel free to use your favorite pasta shape.
- Dry pasta: I prefer Fusilli for trapping all that cheesy sauce, but penne or rotini work great too.
- Extra virgin olive oil: Just a bit for sautéing the veggies and building flavor.
- Carrots: Peeled and diced, they add a subtle sweetness and texture.
- Onion: Adds a mild pungency and depth when cooked down.
- Garlic cloves: Minced for that comforting aromatic punch.
- Dried oregano, thyme, parsley: These Italian herbs create a warm, familiar flavor that complements turkey perfectly.
- Tomato paste: It boosts umami and gives the sauce a lovely richness.
- Half and half: The secret to making your casserole extra creamy without it being too heavy.
- Turkey leftovers or shredded turkey: The star ingredient – lean and tender.
- Sea salt and black pepper: To season and bring everything to life.
- Mozzarella cheese: Melts into gooey deliciousness that everyone loves.
Variations
I love how adaptable this Creamy Cheesy Turkey Casserole Recipe is — I often tweak it depending on the veggies I have on hand or how rich I want it. Feel free to make it your own and experiment with different cheeses or herbs, you’ll be surprised how many ways you can enjoy it!
- Swap the turkey: I’ve tried chicken breast leftovers instead, and it’s just as delicious – so go ahead and use whatever cooked poultry you have.
- Add veggies: Sometimes I toss in frozen peas or fresh spinach for an extra splash of color and nutrition.
- Use different cheese: Mixing mozzarella with cheddar or gouda creates a deeper flavor profile.
- Make it gluten-free: Use gluten-free pasta and adjust seasonings to keep the same great texture and flavor.
How to Make Creamy Cheesy Turkey Casserole Recipe
Step 1: Prep and Cook Your Pasta Al Dente
Start by bringing a large pot of salted water to a boil — this is key to flavorful pasta. Cook your pasta until al dente, meaning it still has a slight bite but isn’t mushy. When done, reserve 2 tablespoons of the pasta water before draining to use in the sauce later. Running the pasta under cold water stalls the cooking process and prevents clumping, which really helps if you’re not ready to assemble the casserole immediately.
Step 2: Sauté Your Veggies and Build Flavor
Heat the olive oil in a large non-stick skillet over medium heat. Toss in the diced carrots and onion, cooking them until they’re tender and fragrant. Then add the minced garlic and your blend of dried herbs (oregano, thyme, parsley). This layer of aromatics is where the dish really gets its backbone. Stir in the tomato paste and combine thoroughly — that little step adds a lovely depth and brightens up the dish.
Step 3: Make the Creamy Sauce and Combine
Slowly pour in the half and half along with the reserved pasta water and bring it to a gentle simmer. Lower the heat and add the cooked pasta and shredded turkey to the skillet. Stir gently to coat everything evenly with the sauce. Season with salt and pepper to taste, and make sure all the pasta and turkey are swimming in that rich, creamy goodness. This step can make or break the casserole, so take your time to get it just right.
Step 4: Assemble and Bake to Perfection
Grease a 9×13 inch baking dish and spoon half of the turkey pasta mixture in, spreading it out evenly. Sprinkle 1 cup of mozzarella cheese over this layer, then add the rest of the pasta mixture on top. Finally, cover everything with the remaining cheese for that perfect golden crust. Pop the casserole in the oven preheated to 395°F (200°C), and bake for about 25 minutes, until the cheese is melted and lightly browned. Let it rest for 5 minutes before serving so it sets nicely.
Pro Tips for Making Creamy Cheesy Turkey Casserole Recipe
- Reserve Pasta Water: Using reserved pasta water helps thin the sauce slightly while adding starch to bind everything perfectly.
- Don’t Overcook Pasta: Al dente pasta holds up better during baking and prevents a soggy casserole.
- Layer Cheese Generously: More cheese on top gives that irresistible golden bubbly finish.
- Let it Rest: Giving the casserole 5 minutes out of the oven makes it easier to cut and serve without falling apart.
How to Serve Creamy Cheesy Turkey Casserole Recipe
Garnishes
I like to sprinkle a little fresh chopped parsley or basil on top just before serving — it adds a fresh pop of color and brightness that cuts through all that cheesy richness. A pinch of crushed red pepper flakes can also add a pleasant kick if you’re feeling adventurous.
Side Dishes
This turkey casserole pairs wonderfully with a crisp green salad dressed with lemon vinaigrette or some roasted Brussels sprouts for a bit of texture contrast. If you’re aiming for extra comfort, garlic bread or warm dinner rolls are perfect companions.
Creative Ways to Present
For holiday dinners or potlucks, I love serving this casserole in a pretty ceramic dish or individual ramekins topped with a sprinkle of Parmesan for a fancy touch. You could even layer it with colorful veggies for a festive look. It’s one of those recipes that looks impressive but is super simple to make.
Make Ahead and Storage
Storing Leftovers
I store any leftover casserole in an airtight container in the fridge, where it keeps beautifully for 3 to 4 days. When ready to eat, I find that reheating it gently on the stove or in the oven helps maintain that creamy texture better than the microwave.
Freezing
This recipe freezes wonderfully! I usually assemble the casserole up to the baking step, then cover it tightly and freeze for up to 2 months. When I’m ready to cook it, I thaw it overnight in the fridge before baking as usual.
Reheating
To reheat, I cover the casserole with foil and bake at 350°F (175°C) for about 20 minutes until warmed through, removing the foil the last 5 minutes to refresh the cheese topping. This method keeps the casserole creamy and prevents it from drying out.
FAQs
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Can I use fresh turkey instead of leftovers for this casserole?
Absolutely! If you don’t have leftovers, cooked turkey breast works just as well. Just shred or cube it and add it to the sauce. You might want to slightly increase the seasoning to boost flavor since fresh turkey can be a bit bland compared to seasoned leftovers.
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What can I substitute for half and half if I don’t have any?
You can mix equal parts whole milk and heavy cream as a substitute, or simply use whole milk for a lighter version, though it won’t be quite as rich and creamy. Another option is to use evaporated milk for similar creaminess without extra fat.
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Can I make this casserole ahead of time?
Yes! This recipe is great for making ahead—assemble it up to the baking step, then cover and refrigerate for a few hours or overnight. When you’re ready, just pop it in the oven and bake as directed. This makes it a fantastic recipe for busy weeknights or entertaining.
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How do I prevent the casserole from getting soggy?
Make sure you don’t overcook the pasta initially — al dente is key. Also, reserve a bit of pasta water instead of adding too much liquid to your sauce. Letting the casserole rest for 5 minutes after baking allows excess steam to escape, preventing sogginess.
Final Thoughts
This Creamy Cheesy Turkey Casserole Recipe holds a very special place in my kitchen rotation — it’s one of those dishes that’s so simple yet feels indulgent and satisfying. I’ve found it’s the perfect way to take leftover turkey from forgotten to fabulous, and my family always looks forward to it. If you’re craving a fuss-free, crowd-pleasing meal that tastes like love on a plate, I can’t recommend making this casserole enough. Give it a try, and I bet it’ll become one of your favorites too!
Print
Creamy Cheesy Turkey Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Dish, Casserole
- Method: Baking
- Cuisine: American
Description
This creamy and cheesy Turkey Casserole is a comforting dish made with tender turkey leftovers, fusilli pasta, and a flavorful herb-infused tomato cream sauce, all baked to golden perfection in the oven. Perfect for using up turkey leftovers and creating a hearty family meal.
Ingredients
Pasta and Cheese
- 3 cups | 9 oz | 280 g dry fusilli pasta
- 2 cups | 8 oz | 225 g mozzarella cheese, shredded
Vegetables and Aromatics
- 1 cup | 2 small carrots, peeled and diced
- 1 small onion, peeled and diced
- 2 garlic cloves, peeled and minced
Herbs and Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Sea salt, to taste
- Black pepper, to taste
Liquids and Fats
- 1 teaspoon extra virgin olive oil
- 3 tablespoons tomato paste
- 1 cup | 8.45 fl oz | 250 ml Half and Half
Protein
- 2 ¼ cups | 14 oz | 400 g cooked turkey leftovers or shredded turkey
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 395°F (200°C) and grease a 9×13 inch baking dish to prevent sticking.
- Cook Pasta Al Dente: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook until al dente according to package instructions. Reserve 2 tablespoons of pasta water, drain the pasta, then rinse with cold water and allow to drain completely.
- Sauté Vegetables and Herbs: Heat 1 teaspoon of extra virgin olive oil in a large non-stick skillet over medium heat. Add diced carrots and onion and cook until they become tender. Add minced garlic and dried oregano, thyme, and parsley; stir for a moment until fragrant. Then incorporate the tomato paste and stir well to combine the flavors.
- Create Sauce and Combine Ingredients: Pour the half and half and reserved pasta water into the skillet. Stir and bring the mixture to a gentle simmer, then reduce heat to low. Add the cooked pasta and shredded turkey to the skillet. Stir thoroughly to ensure all the pasta and turkey are coated with the sauce. Season to taste with sea salt and black pepper.
- Assemble Casserole: Transfer half of the pasta mixture into the prepared baking dish. Sprinkle 1 cup of shredded mozzarella cheese evenly over the layer. Add the remaining pasta mixture on top, then cover it with the remaining 1 cup of mozzarella cheese.
- Bake: Place the baking dish in the center of the preheated oven. Bake for approximately 25 minutes, or until the cheese has melted and developed a golden brown crust.
- Rest and Serve: Remove the casserole from the oven and let it rest for about 5 minutes before serving to allow the flavors to meld and make serving easier.
Notes
- This casserole is a fantastic way to use up leftover turkey and can be made with any pasta shape you prefer.
- Adjust herbs and seasoning according to your taste for personalization.
- Make sure not to overcook the pasta when boiling; it should be al dente as it will cook further in the oven.
- Allowing the casserole to rest before serving enhances texture and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 65 mg
