Name: Leftover Turkey Pasta Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 Servings
Cuisine: American

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Leftover Turkey Pasta Casserole

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat oven to 375℉. Lightly grease a 9×13 inch casserole dish and set aside.

Cook pasta al dente according to package directions, drain and set aside.

Melt butter in a medium saute pan. Add sliced mushrooms and cook for about 5 minutes or until tender.

In a large bowl, add cooked pasta, cooked mushrooms, soup, milk, seasonings, turkey, frozen peas, and ½ cup of the shredded cheese. Stir to combine.

Transfer mixture to prepared casserole dish. Sprinkle with remaining shredded cheese.

To make the topping, melt 2 Tablespoons of butter and stir in the bread crumbs. Sprinkle topping in an even layer on the casserole.

Bake in preheated oven for 25 minutes. Turn oven settings to broil and bake for an additional 5 minutes.

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Tips & Tricks (5)

Shred Turkey Against the Grain 🔪
Cut turkey into bite-sized pieces by shredding against the grain to maximize tenderness and ensure even distribution throughout the casserole for better texture in every bite.
Toast Your Bread Crumb Topping 🍞
Toss bread crumbs with melted butter and broil them separately for 2-3 minutes before sprinkling on top to create a golden, crispy crust instead of a soggy layer.
Don't Overcook the Pasta 🍝
Cook penne to just al dente (1 minute under package time) since it will continue cooking in the oven, preventing mushy pasta in your final dish.
Build Umami Depth with Mushrooms 🍄
Sauté mushrooms until golden-brown before adding to the casserole—this concentrates their savory flavors and eliminates excess moisture that could water down your sauce.
Reserve Pasta Water for Sauce Consistency 💧
Save 1 cup of starchy pasta cooking water to adjust your cream sauce consistency if needed; it emulsifies beautifully and prevents a thick, gluey casserole.