Leftover Turkey Casserole
Repurpose your Thanksgiving turkey into a tasty dish with this leftover turkey casserole. It's the best way to use up your leftovers.
Servings: 8 servings
Calories: 537kcal
Ingredients
- ½ cup unsalted butter, divided
- 1 cup panko breadcrumbs
- ¾ cup parmesan
- 1 teaspoon dried oregano
- ½ medium onion, diced small
- 2 stalks celery, diced small
- 2 cloves garlic, minced
- 1 can cream of chicken soup
- ½ cup sour cream
- 2 cups shredded cheddar cheese
- 3-4 cups leftover turkey, cubed or shredded
- 8 ounces egg noodles, cooked
- 1 cup frozen peas
- 1 ½ teaspoons lemon zest
- 3 tablespoons parsley, chopped
- Kosher salt & black pepper
Instructions
- Preheat the oven to 400F. Lightly grease a 9x13 baking dish. Melt half the butter in a small bowl in the microwave. Set aside.
- In a small mixing bowl, add the panko, half of the parmesan, and melted butter. Stir to combine. Set aside.
- In a Dutch oven over medium heat, add the remaining butter and heat until melted. Add the onion and celery and cook for 4 minutes. Add the garlic and cook for another minute. Add the soup and sour cream and stir to combine. Bring to a simmer.
- Add the cheddar and parmesan and stir to combine. Add the turkey, noodles, peas, lemon zest, and parsley. Season with salt and pepper.
- Pour into the prepared baking dish and top with the buttered breadcrumbs. Bake until breadcrumbs are golden brown and the casserole is hot throughout, about 25 minutes. Let rest for 10 minutes before serving.
Nutrition
Calories: 537kcal | Carbohydrates: 35g | Protein: 29g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 136mg | Sodium: 887mg | Potassium: 350mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1422IU | Vitamin C: 4mg | Calcium: 377mg | Iron: 2mg