Leftover Turkey Pasta Casserole

This delicious leftover turkey pasta casserole with a cheesy white sauce will become a family favorite. This is a great recipe for dealing with turkey leftovers.

I make this turkey pasta casserole very often, not only with leftover Thanksgiving turkey but with leftover chicken as well. Or I cook some chicken breast just for this purpose. 

My son found a recipe in a magazine when he couldn't even read. The picture of this great casserole made him really hungry, so I made it for him, and I still make it. Over the years, I tweaked the recipe to make it simpler because it was too complicated, with too many steps and dishes to wash.

Now, our leftover turkey pasta casserole has become as simple as it can be, and it still tastes just as delicious as it did from the start. It is the perfect recipe to make an easy dinner during the holiday season.

Why does this turkey casserole recipe work?

• Comfort food: Casseroles are classic comfort foods, the kind of homemade meals that families can enjoy together, making dinnertime special and warm.
• No food waste: It helps use up leftover turkey, reducing waste.
• Easy and quick to make: It's simple to prepare, even for beginners. It's a fast way to make a delicious meal.
• Versatility: You can adapt the recipe by adding vegetables, cheese, or herbs to suit your taste.

For more ways of using up Thanksgiving leftovers, check out our easy recipes for Leftover Turkey Risotto or Turkey Lasagna. Or a whole collection of Leftover Turkey Recipes.

Recipe ingredients

• Meat: The leftover turkey noodle casserole is incredibly versatile. You can use not just leftover turkey but also any spare cooked noodles and a variety of leftover cheeses from your fridge. You can even use leftover chicken or cook a small chicken breast, and it also works well with cooked ham or pork roast leftovers. 
  • The amount of meat you use can vary; I usually use around 1 ¼ cup/ 150 g of chopped turkey leftovers, but a bit more or less is perfectly fine.
• Pasta choices are flexible, too; I go with whatever is in my pantry (preferably short pasta), including leftover cooked noodles. Whole wheat pasta works, too. 
• Cheese: I usually use Cheddar or Gouda cheese. However, you can use any cheese you like. It's best not to rely solely on mozzarella because it's mild in taste. 
  • Mixing mozzarella cheese with Parmesan or a stronger-tasting cheese, Swiss cheese, or various hard cheeses, including your cheese leftovers, is a good idea.
  • I blend most of the grated cheese into the white sauce, making it creamier and more flavorful. I leave only a small amount of cheese to top the turkey pasta bake, making it golden and lovely.
• Other ingredients: Onion, garlic, eggs, butter, all-purpose flour, milk, Dijon mustard, nutmeg, fine sea salt and ground black pepper. 

How to make turkey pasta casserole?

• Cook pasta according to the packet's instructions. Drain well.

Cook the onions and garlic on medium heat and set aside.

Sprinkle flour in the melted butter. Slowly add the milk while whisking continuously.

Add onions, cheese, mustard, nutmeg, yolks, and beaten egg whites, salt, and pepper to the sauce.

Place the cooked pasta and the cooked chopped turkey into the casserole dish.

Add the sauce, stir well, and adjust the taste.

Sprinkle cheese on top and bake until golden brown and heated for about 20 minutes.

Variations on the recipe

• Add veggies like bell peppers, mushrooms, or spinach.
• Spice it up: Sprinkle in red pepper flakes, cayenne pepper, or your favorite spices.
• Different cheese: Experiment with cheeses like cheddar, mozzarella, or Parmesan.
• Protein swap: Instead of turkey, try using rotisserie chicken, ham, or even tofu for a different protein.
• Add herbs like basil, parsley, or thyme to give it a fresh taste.
• Top it with breadcrumbs for a crunchy texture.

Check out more pasta bake recipes: Creamy Tuna Pasta Bake, Ham and Cheese Pasta Bake, Chicken Asparagus Noodle Bake, Bolognese Pasta Bake, and Chicken and Bacon Pasta Bake.

Expert Tips

Recipe FAQ

What to serve with the leftover turkey pasta bake?

• Simple green salad with cherry tomatoes, cucumbers, and a -Greek yogurt dressing or vinaigrette. You can also serve it with our coleslaw for burgers or white cabbage salad. 
• Roasted vegetables: Roasted or steamed vegetables like broccoli, roasted frozen cauliflower, asparagus and tomatoes, or whole carrots.
• Sautéed vegetables like kale, spinach with garlic, French green beans, or sauteed Swiss chard.
• Breadsticks: Serve breadsticks for a simple and satisfying side that complements the pasta.
• Pickles or olives

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Recipe

Leftover Turkey Pasta Casserole

This scrumptious turkey pasta casserole, with its creamy white sauce and cheesy goodness, will win over your family's taste buds.

4.67 from 6 votes

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Course: Pasta and Rice

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 people

Calories: 446kcal

Author: Adina

Equipment

• ▢
  Casserole dish of about 10x8 inches/ 25x20 cm.
• ▢
  Saucepan

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Ingredients 

• ▢ 9 oz pasta 250 g, Note 1
• ▢ 2 tablespoons butter divided
• ▢ 1 medium onion about 100 g/ 3.5 oz
• ▢ 1 large garlic clove
• ▢ 1 tablespoon all-purpose flour
• ▢ 1 cup milk 250 ml
• ▢ 1 ½ cup Cheddar or Gouda, grated, 150 g, Note 2
• ▢ 1 teaspoon Dijon mustard
• ▢ a few gratings of nutmeg
• ▢ 1 ¼ cup leftover turkey chopped, 150 g/ 3.5 oz, Note 3
• ▢ 2 eggs
• ▢ 1 teaspoon fine sea salt or to taste
• ▢ freshly ground black pepper

Instructions

• Preheat the oven to 400°F/ 200°C. Lightly grease the baking dish.
• Cook the pasta: Bring a large pot of water to a boil. Salt the water and cook the noodles according to the package instructions. Let drain well.

  9 oz pasta / 250 g
• Sauté: In the meantime, halve and slice the onion. Heat 1 tablespoon of the butter in the saucepan. Cook the onion slices for 4-5 minutes or until golden. Add the finely chopped garlic and stir for another minute. Remove to a bowl or small plate.

  1 tablespoon butter + 1 medium onion + 1 large garlic clove
• White sauce: Melt the remaining butter in the same pan. Sprinkle the flour on top and stir it for one minute. Slowly start adding the milk while whisking all the time to avoid clumps. Let the sauce bubble gently for about 2 minutes while stirring very often. Take it off the heat and stir in ¾ of the grated cheese, mustard, nutmeg, salt, and pepper.

  1 tablespoon butter + 1 tablespoon all-purpose flour + 1 cup milk / 250 ml + ½ of the cheese (¾ cup/ 75 g) + 1 teaspoon Dijon mustard + a few gratings of nutmeg +1 teaspoon fine sea salt + freshly ground black pepper
• Separate the eggs. Add the egg yolks to the sauce and stir very well to incorporate. In a clean bowl, whisk the egg whites until soft peaks form. Gently fold the egg whites into the sauce.

  2 eggs
• Assemble: Place the cooked pasta and the chopped meat into the prepared casserole dish and mix them well. Pour the sauce over the noodles into the casserole dish and mix again. Sprinkle the remaining cheese on top.

  pasta + 1 ¼ cup leftover turkey / 150 g + sauce + remaining cheese (¾ cup/ 75 g)
• Bake for about 20 minutes until heated through and golden.
• Let rest for about 5 minutes before serving.

Notes

1. Pasta: Feel free to choose any pasta you have on hand. For spaghetti, consider breaking them in half for shorter pieces.
2. Cheese: I use Gouda or Cheddar most of the time, but any kind of strong-tasting cheese you like is ok. Mozzarella should only be used in combination with a stronger-tasting cheese like Parmesan.
3. Meat: You can use leftover turkey but also leftover chicken, or you can cook a small chicken breast. The recipe also works well with cooked ham or pork roast leftovers. I usually use around 1 ¼ cup/ 150 g of chopped meat, but a bit more or less is perfectly fine.

Nutrition

Serving: 1/4 of the dish | Calories: 446kcal | Carbohydrates: 28g | Protein: 30g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Cholesterol: 197mg | Sodium: 1025mg | Fiber: 2g | Sugar: 2g

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