There’s something about a casserole that just feels like home. Especially when it’s a turkey dinner casserole that combines familiar flavors with a creamy, savory sauce and a crispy topping. This dish is one of those meals you don’t have to think twice about — it’s all about comfort and using what you’ve got, usually after a big holiday feast. I remember one chilly evening, the kitchen smelling like browned butter and herbs, while the oven worked its magic, quietly bubbling away. I was halfway through setting the table when I realized I forgot to turn off the stove. Classic me, right? But that little distraction didn’t matter because the anticipation of digging into that warm, cheesy delight was enough to keep me smiling.

This casserole brings together tender turkey, a medley of veggies, and mashed potatoes in a way that feels both hearty and homey. The topping adds a buttery crunch that contrasts perfectly with the creamy layers underneath, making it an inviting dish for any night you want a satisfying meal without the fuss.

It’s a great way to use up leftover turkey without it feeling repetitive or boring.
The creamy sauce balances the vegetables and meat, making every bite rich but not heavy.
The crispy topping adds texture, though it’s simple — and that’s kind of the point.
Prepping this casserole is straightforward, which means less time stressing and more time enjoying.

If you’re worried about making something too fancy or complicated, this casserole keeps it real. It’s not a showstopper, but it’s exactly what you want when you need a comforting dinner that hits all the right notes.

Turkey Dinner Casserole

Print Recipe

A comforting and hearty turkey dinner casserole combining tender turkey, mixed vegetables, creamy sauce, and a crispy topping, perfect for using leftover turkey or making a satisfying meal any time.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6

Ingredients

Scale

3 cups cooked turkey, shredded or diced
2 cups frozen mixed vegetables (carrots, peas, corn, green beans), thawed
1 cup sliced mushrooms
1 medium onion, diced
3 cloves garlic, minced
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked mashed potatoes
1 cup shredded sharp cheddar cheese
1/2 cup crushed buttery crackers (such as Ritz crackers)
2 tablespoons chopped fresh parsley

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Instructions

Preheat the oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat.
Add the diced onion and sliced mushrooms to the skillet and sauté for 5 minutes until softened.
Add the minced garlic and cook for 1 more minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat; cook for 2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens and becomes smooth, about 3-5 minutes.
Stir in the dried thyme, dried sage, salt, and black pepper.
Add the shredded turkey and thawed mixed vegetables to the sauce, stirring to combine evenly.
Transfer the turkey and vegetable mixture into a 9×13-inch casserole dish and spread evenly.
Spread the cooked mashed potatoes evenly over the turkey mixture.
Sprinkle the shredded cheddar cheese evenly over the mashed potatoes.
In a small bowl, mix the crushed buttery crackers with the chopped fresh parsley.
Sprinkle the cracker and parsley mixture evenly over the cheese layer.
Bake uncovered in the preheated oven for 30-35 minutes, or until the topping is golden brown and the casserole is bubbly.
Remove from the oven and let rest for 5 minutes before serving.

For this casserole, you don’t need any special equipment — just a good casserole dish and a skillet to build those layers of flavor. I usually serve it with a simple green salad or some crusty bread to soak up any extra sauce. You could swap the mashed potato topping for sweet potatoes if you’re feeling adventurous, or toss in different herbs like rosemary instead of sage, though I haven’t tested those swaps extensively. Sometimes I throw in a handful of leftover cooked corn or green beans, depending on what’s in the fridge, which adds a little surprise crunch.

FAQ:
Q: Can I make this ahead of time?
A: Absolutely. You can assemble it and refrigerate it for a few hours before baking.

Q: What if I don’t have mashed potatoes?
A: You could use instant mashed potatoes or even a layer of cooked rice for a different texture.

Q: Is it freezer-friendly?
A: Yes, this casserole freezes well. Just thaw overnight before reheating.

Q: Can I use fresh vegetables?
A: Sure! Just adjust cooking times to make sure everything is tender.

Ready to turn leftovers into a comforting dinner? Save this recipe and get ready to cozy up with a meal that feels like a warm hug on a plate.