turkey casserole recipes
This comforting turkey casserole is an easy-to-make one-dish meal that combines turkey, vegetables, and creamy sauce, topped with crispy breadcrumbs. Perfect for using leftover turkey or for a cozy family dinner.
Equipment
- 1 large mixing bowl
- 1 9x13-inch baking dish
- 1 medium saucepan
- 1 cooking spoon
- 1 aluminum foil
- 1 oven
Ingredients
- 3 cups cooked turkey, shredded or cubed Great for using leftover turkey.
- 1 cup frozen mixed vegetables Can include peas, carrots, corn.
- 1 cup cooked rice White or brown rice can be used.
- 1 can cream of mushroom soup 10.5 oz can.
- 1 cup milk Can use low-fat for a healthier version.
- 1 cup shredded cheddar cheese Divided into two portions.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper To taste.
- 1 cup breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded turkey, frozen mixed vegetables, cooked rice, cream of mushroom soup, milk, half of the shredded cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Pour the turkey mixture into a greased 9x13-inch baking dish, spreading it evenly.
- In a separate bowl, combine the breadcrumbs with the melted butter and the remaining shredded cheese. Mix until the breadcrumbs are evenly coated.
- Sprinkle the breadcrumb mixture over the turkey casserole.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the top is golden and crispy.
- Remove from the oven and let it sit for a few minutes before serving.
Notes
This casserole is a great way to use leftover turkey from a holiday feast.
You can customize the vegetables based on your preference, such as adding broccoli or green beans.
For a healthier version, you could use low-fat soup and milk.
Serve with a side salad for a complete meal.