Leftover Turkey Casserole
This cheesy and satisfying Leftover Turkey Casserole is a tasty way to make the most of holiday extras, with simple ingredients you probably already have!
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Servings: 4
Calories: 459kcal
Equipment
- Bowl
- Casserole Dish
Ingredients
- ½ pound roasted turkey
- 1 pound cooked pasta
- 15 ounce can cream of mushroom soup
- ½ cup grated cheddar
- 1 cup frozen mixed vegetables
- salt and pepper to taste
- ⅓ cup breadcrumbs
- ⅓ cup grated Parmesan
Instructions
- Preheat the oven to 375°F.
- Cook the pasta according to package instructions, then drain well (or use leftover plain cooked pasta or leftover mac and cheese).
- Lightly shred the cooked turkey into pieces.
- Place the frozen mixed vegetables into a colander and run under hot water for a minute or two to thaw slightly. Drain well. Alternatively, add it to a microwavable bowl and defrost it in the microwave.
- Add the shredded cooked turkey into a large bowl along with the cooked pasta, and stir in the vegetables and grated cheddar.
- Pour in cream of chicken soup and add salt and pepper. Mix everything thoroughly.
- Place the mixture into a 9x13-inch casserole dish.
- Stir the breadcrumbs and grated parmesan together in a small bowl.
- Top the turkey and pasta with the parmesan breadcrumbs.
- Place the baking dish in the preheated oven and bake for 15-20 minutes or until it's all hot and the breadcrumbs turn golden.
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Nutrition
Calories: 459kcal | Carbohydrates: 55g | Protein: 32g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 1197mg | Potassium: 461mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2535IU | Vitamin C: 5mg | Calcium: 222mg | Iron: 3mg
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.