This Leftover Turkey Casserole is easy, super delicious and a great way to use chicken or turkey leftovers. Creamy Alfredo sauce, bacon, turkey, pasta and broccoli baked till golden… your family will go nuts for this recipe!
Post may contain affiliate links. For more information, check my disclosure
Published 2014, updated 2020
A magnificent roast turkey is usually the centerpiece of a festive table but what do you do when there’s only four of you at that table?
You would think we would downsize somewhat and serve a roast chicken instead. But, no, nothing doing, it HAS to be roast turkey and even a turkey crown results in absolutely tons of leftovers.
I personally love leftover turkey, warmed up with a little gravy and used as sandwich filling (don’t forget a little cranberry sauce as well) but there’s only so many turkey sandwiches one can eat.
If you have lots of leftovers you would be better off making turkey soup or a casserole which is where this leftover turkey casserole recipe comes in.
Basically this recipe is a riff on my creamy chicken pasta – meet Alfredo Turkey casserole! The creamy sauce is extra rich thanks to the garlic and herb cream cheese, I am talking SERIOUSLY yummy folks.
Here’s what you will need
- Butter
- Diced onion – optional!
- Bacon or leftover ham
- Cream
- Grated Parmesan or Gruyere cheese
- Chopped parsley
- Leftover turkey or rotisserie chicken
- Cooked pasta – any type, I used bowtie at the request of my son
- Broccoli – or any steamed or boiled vegetable, including leftovers
- Cheddar cheese
- Breadcrumbs
HOW TO MAKE CREAMY ALFREDO TURKEY CASSEROLE
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
STEP 1 Preheat the oven to 200C (400F). Bring a large pot of salted water to the boil and cook the pasta, adding the broccoli florets before the pasta is done. Drain and set aside (if you time it right it should be ready when the sauce is).
STEP 2 Meanwhile heat the butter in a large pan and pan fry the onion and bacon for 5-7 minutes until slightly softened. Add the salt, pepper and garlic powder.
STEP 3 Stir in the cream, grated parmesan and parsley. Simmer over low heat, stirring, until the sauce has thickened.
STEP 4 Add the cream cheese (I used Garlic and Herbs Boursin) and stir until it melts into the sauce.
STEP 5 Now stir in the leftover turkey, pasta and broccoli until they are coated in the rich creamy sauce.
STEP 6 Transfer to a casserole dish. Top with breadcrumbs and plenty of cheddar cheese (or cheese of your choosing). Bake for 15-20 minutes or until golden. Cool slightly before serving.
This is best eaten soon as it cools down enough to serve. It’s very filling so all you need is some green salad or a few green beans to round off the meal. And since it contains leftovers this ticks all the thrifty recipe boxes.
LOVE YOUR LEFTOVERS!
Leftover Turkey Soup
One-pot Leftover Turkey Orzo Pasta
Leftover Turkey Korma
HAVE YOU MADE MY TURKEY CASSEROLE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Creamy Leftover Turkey Casserole
Ingredients
For the pasta/vegetables
- 300 g (10 ½ oz) dried pasta I used bowtie / farfalle
- 1 small broccoli , florets
- 1 ½ tsp salt
Sauce / Casserole
- 1 tbsp butter
- 1 onion , diced
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp ground black pepper
- 100 g (scant ½ cup) chopped bacon or leftover ham
- 300 ml (1 ¼ cup) cream
- 100 g (heaped ½ cup) Grated Parmesan or Gruyere cheese
- 1 tbsp chopped parsley
- 150 g (5.2 oz) garlic and herb cream cheese
- 450 g (1 pound) sliced cooked turkey or rotisserie chicken
- 45 g (½ cup) grated cheddar cheese
- 4 tbsp fresh breadcrumbs
Instructions
- Preheat the oven to 200C (400F). Bring a large pot of salted water to the boil and cook the pasta, adding the broccoli florets before the pasta is done. You want the pasta and broccoli to be fairly al dente. Drain and set aside (if you time it right it should be ready when the sauce is).
- Meanwhile heat the butter in a large pan and pan fry the onion and bacon for 5-7 minutes until slightly softened. Add the salt, pepper and garlic powder.
- Stir in the cream, grated parmesan and parsley. Simmer over low heat, stirring, until the sauce has thickened.
- Add the cream cheese (I used Boursin) and stir until it melts into the sauce.
- Now stir in the leftover turkey, pasta and broccoli until they are coated in the rich creamy sauce.
- Transfer to a casserole dish. Top with breadcrumbs and plenty of cheddar cheese (or cheese of your choosing). Bake for 15-20 minutes or until golden. Cool slightly before serving.
Debbie says
We really like this recipe! It is a go to recipe. Thank you!
Nick says
Thanks for sharing, this looks a lovely way to use up the leftover Turkey 🙂
Lucy Allen says
Mmm, this looks and sounds delicious! Must get a big enough turkey for leftovers this year
Sarah James says
What a delicious looking casserole, I don't think I can wait for Christmas, think I'll try it with chicken.
Alana says
Is the 1267 calories for the entire casserole dish???
Lucy Parissi says
Hi it is per potion if divided into five (have updated the recipe card)
Thalia @ butter and brioche says
What a delicious way to use up festive leftovers – this casserole looks So delicious Lucy!
Laura Denman says
Since starting to follow your blog I don't think you have posted a recipe that I don't want to devour! I'm suggesting this to my mum for Christmas leftovers with the excuse that she needs to rest and I need to cook instead as a break from revision. Seriously, they give us exams straight after Christmas!