After a holiday feast or a big Sunday dinner, the fridge often holds a mountain of leftover turkey. Instead of letting it linger, this turkey dinner casserole invites you to create something warm and familiar with just a few pantry staples. The kind of dish that feels like a hug on a chilly evening, it’s easy to throw together and even easier to fall in love with.
That one time I tried this casserole, I was a little distracted by a phone call, so I didn’t quite get the sauce thickness just right at first — but honestly, that slight imperfection only made the final bite that much more comforting. The aroma of garlic and herbs mingling with melted cheddar cheese filled the kitchen, and the crispy breadcrumb topping crackled under my fork. There’s something about that soft turkey mixed with sweet peas and carrots, all wrapped in a creamy sauce, that brings back memories of home, even if the day was hectic and the kitchen a bit messy.
Why You’ll Love It:
- Brings leftover turkey back to life in a way that feels both indulgent and wholesome.
- The creamy sauce and cheesy topping strike a balance between rich and comforting — though it’s definitely not a light dish.
- It’s a one-dish meal that doesn’t demand fancy equipment or complicated prep.
- The breadcrumb topping adds a crunchy contrast that makes every bite interesting.
- It’s simple — and that’s kind of the point. No need to overthink it.
If you’re wary about casseroles feeling dry or bland, this one leans heavily on a creamy sauce that keeps everything moist and flavorful. Just let it rest a bit after baking so the flavors settle in.
PrintTurkey Dinner Casserole
A comforting and hearty turkey dinner casserole combining tender turkey, mixed vegetables, creamy sauce, and a crispy breadcrumb topping. Perfect for using leftover turkey and creating a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6
Ingredients
3 cups cooked turkey, shredded or chopped
2 cups frozen mixed vegetables (carrots, peas, corn, green beans), thawed
1 medium onion, finely chopped
2 cloves garlic, minced
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup whole milk
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded sharp cheddar cheese
1 cup plain breadcrumbs
2 tablespoons olive oil
Instructions
Preheat the oven to 350°F (175°C).
In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic and cook for 3-4 minutes until softened.
Stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
Gradually whisk in the chicken broth and milk, continuing to whisk until the sauce thickens, about 5 minutes.
Add the dried thyme, dried sage, salt, and black pepper to the sauce and stir to combine.
Remove the sauce from heat and stir in 1 cup of the shredded cheddar cheese until melted and smooth.
In a large mixing bowl, combine the cooked turkey, thawed mixed vegetables, and cheese sauce. Mix well.
Transfer the mixture to a greased 9×13 inch casserole dish and spread evenly.
In a small bowl, mix the breadcrumbs with olive oil until evenly coated.
Sprinkle the remaining 1/2 cup shredded cheddar cheese over the casserole, then evenly distribute the breadcrumb mixture on top.
Bake in the preheated oven for 35-40 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from the oven and let it rest for 5 minutes before serving.
Kitchen Notes: You really don’t need anything special to pull this together — a reliable skillet and a casserole dish will do. I usually serve it with a simple green salad or some crusty bread to soak up any extra sauce. You could swap the mixed veggies for whatever you have on hand; sometimes I toss in mushrooms or swap cheddar for a milder cheese, but I haven’t tested all variations extensively. Also, if you’re feeling adventurous, a sprinkle of crushed red pepper flakes on top before baking adds a subtle kick. Leftovers reheat well, making it a handy option for busy weeknights.
FAQ:
Can I use fresh vegetables instead of frozen? Absolutely, just steam or sauté them lightly before mixing in to keep the casserole from getting watery.
Is it okay to use turkey breast only? Yes, just keep in mind the darker meat adds a bit more moisture and flavor.
How long does this keep? It’ll last about three days in the fridge and freezes well for up to two months.
Give this casserole a try next time you’re staring down leftover turkey. It’s the kind of home-cooked meal that feels effortless but leaves you full and satisfied. Scroll, save, and dive in—your cozy dinner awaits.