Leftover Turkey Pasta Casserole

Leftover Turkey Pasta Recipe is the kind of cozy, low-effort dinner that turns post holiday extras into something truly crave-worthy. Whether you’re feeding a crowd or just looking to clean out the fridge, this recipe brings familiar flavors together in a fresh, satisfying way.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 6 Servings

Calories: 537 kcal per serving

Ingredients

3 cups - Penne pasta
3 tablespoons - Butter
8 ounces - Mushrooms
10 ½ ounces - Cream of chicken soup
1 ⅓ cups - Milk
½ tsp - Dried basil
½ tsp - Salt
½ tsp - Garlic powder
½ tsp - Onion powder
1 cup - mozzarella cheese
3 cups - Turkey
1 cup - Frozen peas
Fresh parsley
½ cup - Bread crumbs
2 tablespoons - Butter

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.

Nutrition