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Creamy Turkey and Mushroom Casserole

This creamy turkey and mushroom casserole combines diced cooked turkey, mushrooms, and peas with pasta, baked in a rich and savory sauce topped with golden breadcrumbs. Perfect for repurposing leftover turkey, this dish offers a hearty and tasty meal for the whole family.
4
45 min
TOTAL TIME
620
CALORIES
$2.04
PER SERVING
Creamy Turkey and Mushroom Casserole
Ingredients
14 INGREDIENTS
8 SERVINGS
All Purpose Flour
1/4 cup all purpose flour
Cooked Turkey
3 cups cooked turkey
diced
Frozen Peas
1 cup frozen peas
Italian Style Breadcrumbs
1/2 cup italian style breadcrumbs
Unsalted Butter
6 tbsp unsalted butter
divided
Penne Pasta
16 oz penne pasta
Yellow Onion
1 cup yellow onion
diced
Button Mushrooms
12 oz button mushrooms
sliced
Low-sodium Chicken Broth
1 1/2 cups low-sodium chicken broth
Half And Half
2 cups half and half
Grated Parmesan Cheese
1 cup grated parmesan cheese
Cooking Spray
cooking spray
Minced Garlic
3 tsp minced garlic
Fresh Parsley
2 tbsp fresh parsley
chopped
Directions
11 STEPS
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
1
Preheat the oven to 350°F (180°C). Coat a 9x13-inch baking dish with cooking spray.
2
Cook penne pasta according to package directions in a pot of salted water until al dente. Drain and set aside.
3
In a large skillet, melt 4 tablespoons of butter over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
4
Add sliced mushrooms to the skillet and cook for another 5 minutes until they are tender and browned.
5
Stir in minced garlic and cook for 30 seconds. Then add the flour, stirring constantly for 1 minute.
6
Whisk in the chicken broth and half and half to the skillet. Bring the sauce mixture to a simmer, cooking for 3-4 minutes or until thickened.
7
Remove the sauce from heat and mix in 3/4 cup of grated parmesan cheese until well blended and melted. Set aside the remaining 1/4 cup for later use.
8
In a large bowl, combine the cooked penne pasta, diced turkey, and frozen peas. Pour the mushroom sauce over the mixture and toss to coat evenly.
9
Transfer the pasta mixture to the prepared baking dish.
10
Melt the remaining 2 tablespoons of butter and mix it with the Italian breadcrumbs. Sprinkle this mixture over the pasta, followed by the reserved 1/4 cup of grated parmesan cheese.
11
Bake for 25-30 minutes or until the breadcrumb topping is golden brown. Let the casserole rest for 5 minutes before sprinkling with chopped parsley and serving.
Health Info
Macros
58g
CARBS
23g
FAT
46g
PROTEIN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
How do I get a nice, brown crust on my Turkey Casserole?
Should I cover my Turkey Casserole when baking?
Can I use uncooked turkey in my casserole?
How can I prevent my turkey casserole from becoming too dry?
Why does my Turkey Casserole always come out soggy?
How can I make my Turkey Casserole more flavorful?
What vegetables pair well with turkey in a casserole?
What can I use besides canned soup for my Turkey Casserole?
Can I prepare Turkey Casserole ahead of time?
Can I substitute chicken for turkey in the casserole recipe?