Turkey Casserole
This easy Turkey Casserole recipe is creamy, cheesy, and sure to be a hit with the whole family. The best turkey leftovers casserole!
Prep Time10 minutes mins
Cook Time25 minutes mins
Course: Dinner
Cuisine: American
Keyword: casserole, pasta, turkey, turkey casserole
Servings: 1
- 3 cups | 9 ounce | 280 grams dry pasta I used Fusilli
- 1 teaspoon extra virgin olive oil
- 1 cup | 2 small carrots peeled and diced
- 1 small onion peeled and diced
- 2 garlic cloves peeled and minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 3 tablespoons tomato paste
- 1 cup | 8.45 fluid ounce | 250 ml Half and Half
- 2 ¼ cups | 14 ounce | 400 g turkey leftovers or shredded turkey
- sea salt to taste
- black pepper to taste
- 2 cups | 8 ounce | 225 g mozzarella cheese
Preheat the oven to 395 F | 200 C and greased a 9x13 baking dish.
Boil a large pot with salted water and cook pasta Al Dente. When done, remove 2 tablespoons of pasta water and reserve. Drain pasta and run cold water on them in a sink. Let them drain.
Heat a large non-stick skillet with oil on medium heat. Cook carrots and onion until tender then add garlic and dried herbs. Stir then add tomato paste. Stir again to combine.
Pour Half and Half with the pasta water. Stir and bring to a simmer. Decrease heat to low.
Add pasta and turkey in the skillet. Stir all ingredients together to combine well. Make sure all pasta and turkey are covered with the sauce. Season with salt and pepper.
Transfer half of the pasta in the baking dish and sprinkle with 1 cup of cheese. Cover with the other half of pasta then top with the rest of the cheese.
Place in the middle of the oven and bake for about 25 minutes until the cheese melts and turns brown. Wait about 5 minutes before serving.