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turkey casserole served in a white rectangle dish
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5 from 1 vote

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
Cook Time25 minutes
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.