12 Easy Leftover Turkey Casserole Recipes

Casseroles were made for leftover turkey. The meat is already cooked, so the work is mostly stirring together a creamy sauce, folding in vegetables and a starch, and letting the oven turn it golden and bubbling. One dish feeds the whole family, and the rest reheats beautifully for lunch the next day.

This collection covers cheesy rice bakes, noodle casseroles, Tex-Mex layers and crispy-topped comfort food, plus a lighter cauliflower gratin. Most can be assembled a day ahead or frozen before baking. Just make sure the center of every casserole reaches 165°F (74°C) before serving.

1. Turkey Stuffing Casserole

Creamy turkey, peas and carrots sit under a crisp blanket of leftover stuffing, so every scoop tastes like the holiday plate. It is the easiest way to use two leftovers at once.

Servings: 6 · Total time: 45 minutes

Ingredients

• 3 tablespoons butter
• 1 small onion, diced
• 2 celery stalks, diced
• 3 tablespoons all-purpose flour
• 1 1/2 cups turkey or chicken broth
• 1/2 cup milk
• 1/2 teaspoon dried sage
• 4 cups diced cooked turkey
• 1 1/2 cups frozen peas and carrots
• Salt and black pepper to taste
• 4 cups leftover stuffing
• 1/4 cup turkey or chicken broth, for moistening the stuffing
• Cranberry sauce, for serving

Instructions

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Melt the butter in a large skillet over medium heat and cook the onion and celery for 5 minutes. Stir in the flour for 1 minute.
3. Whisk in the broth, milk and sage and simmer for 3 minutes until thickened, then fold in the turkey and peas and carrots. Season and spread in the dish.
4. Break up the stuffing, toss it with the extra broth and scatter it evenly over the top.
5. Bake for 25 to 30 minutes until the stuffing is crisp and the center reaches 165°F (74°C). Serve with cranberry sauce.

2. Cheesy Turkey Broccoli Rice Casserole

Tender rice, bright broccoli and turkey are folded into a homemade cheddar sauce and baked until bubbly. It is a family favorite that freezes well before or after baking.

Servings: 8 · Total time: 50 minutes

Ingredients

• 3 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 1/2 cups turkey or chicken broth
• 1 cup milk
• 2 1/2 cups shredded sharp cheddar cheese, divided
• 1/2 teaspoon dry mustard
• 3 cups cooked long-grain rice
• 4 cups small broccoli florets, blanched for 2 minutes
• 3 cups diced cooked turkey
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Melt the butter in a large saucepan over medium heat, cook the onion for 4 minutes, then add the garlic and flour and stir for 1 minute.
3. Whisk in the broth and milk and simmer until thickened, then stir in 1 1/2 cups of the cheddar and the mustard until smooth.
4. Fold in the rice, broccoli and turkey, season and spread in the dish. Top with the remaining cheese.
5. Bake for 25 to 30 minutes until bubbling and the center reaches 165°F (74°C).

3. Creamy Turkey Noodle Casserole

Egg noodles, mushrooms and peas in a creamy sauce get a buttery cracker topping that crunches with every bite. It is old-fashioned comfort food made from what is already in the fridge.

Servings: 6 · Total time: 45 minutes

Ingredients

• 8 ounces wide egg noodles
• 4 tablespoons butter, divided
• 8 ounces mushrooms, sliced
• 1 small onion, diced
• 3 tablespoons all-purpose flour
• 1 1/2 cups turkey or chicken broth
• 1 cup milk
• 1/2 cup sour cream
• 1 cup shredded Swiss or Monterey Jack cheese
• 3 cups diced cooked turkey
• 1 cup frozen peas
• Salt and black pepper to taste
• 1 cup crushed butter crackers
• Chopped parsley, for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Cook the noodles 2 minutes short of package directions and drain.
2. Melt 2 tablespoons of butter in a large skillet and cook the mushrooms and onion for 7 minutes until browned.
3. Stir in the flour for 1 minute, whisk in the broth and milk and simmer until thick. Off the heat, stir in the sour cream and cheese.
4. Fold in the noodles, turkey and peas, season and transfer to a greased 9×9-inch dish.
5. Melt the remaining butter, toss with the crackers and sprinkle on top. Bake for 25 minutes until golden and the center reaches 165°F (74°C). Garnish with parsley.

4. Salsa Verde Turkey Tortilla Casserole

Tangy tomatillo salsa, Monterey Jack and corn tortillas are layered like lasagna with shredded turkey. Fresh toppings like avocado, radish and cilantro brighten every serving.

Servings: 6 · Total time: 45 minutes

Ingredients

• 3 cups shredded cooked turkey
• 2 cups salsa verde, divided
• 1/2 cup sour cream, plus more for serving
• 1 teaspoon ground cumin
• 1 (15-ounce) can pinto beans, rinsed
• 12 corn tortillas, halved
• 2 1/2 cups shredded Monterey Jack cheese
• Sliced radishes, avocado and cilantro, for topping

Instructions

1. Preheat the oven to 375°F (190°C) and grease a 10-inch oven-safe skillet or 9×9-inch dish.
2. Mix the turkey with 1 cup of salsa verde, the sour cream, cumin and beans.
3. Spread 1/2 cup of the remaining salsa in the dish, then layer a third of the tortillas, half the turkey mixture and a third of the cheese. Repeat, finishing with tortillas, the last of the salsa and cheese.
4. Cover with foil and bake for 20 minutes, then uncover and bake 10 minutes more until bubbling and the center reaches 165°F (74°C).
5. Rest for 5 minutes and top with radishes, avocado, cilantro and extra sour cream.

5. Turkey Tater Tot Casserole

A creamy turkey and green bean filling hides under a crunchy layer of golden tater tots. Kids love it, and it is a smart way to use leftover green beans too.

Servings: 8 · Total time: 55 minutes

Ingredients

• 2 tablespoons butter
• 1 small onion, diced
• 1 (10.5-ounce) can condensed cream of mushroom soup
• 3/4 cup sour cream
• 1/2 cup milk
• 1 teaspoon garlic powder
• 4 cups diced cooked turkey
• 2 cups cooked green beans, cut into 1-inch pieces
• 1 1/2 cups shredded cheddar cheese
• Salt and black pepper to taste
• 1 (32-ounce) bag frozen tater tots
• Chopped chives, for garnish

Instructions

1. Preheat the oven to 400°F (200°C) and grease a 9×13-inch baking dish.
2. Melt the butter in a skillet and cook the onion for 5 minutes until soft.
3. In a large bowl, stir together the soup, sour cream, milk, garlic powder and onion, then fold in the turkey, green beans and 1 cup of cheese. Season and spread in the dish.
4. Arrange the tater tots in tight rows over the top.
5. Bake for 30 minutes, sprinkle with the remaining cheese and bake 5 to 10 minutes more until the tots are crisp and the center reaches 165°F (74°C). Garnish with chives.

6. Turkey Divan

Broccoli and sliced turkey are baked under a creamy sauce with a gentle hint of curry and lemon, then finished with Parmesan. It is a retro classic that still deserves a spot on the table.

Servings: 6 · Total time: 40 minutes

Ingredients

• 1 1/2 pounds broccoli florets, steamed until crisp-tender
• 1 1/2 pounds sliced cooked turkey
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups turkey or chicken broth
• 1/2 cup heavy cream
• 1/3 cup mayonnaise
• 1 teaspoon mild curry powder
• 1 tablespoon lemon juice
• 3/4 cup grated Parmesan cheese, divided
• 1/2 cup panko breadcrumbs
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C). Arrange the broccoli in a greased 9×13-inch dish and layer the turkey on top.
2. Melt the butter in a saucepan, stir in the flour for 1 minute, then whisk in the broth and cream and simmer until thick.
3. Off the heat, whisk in the mayonnaise, curry powder, lemon juice and 1/2 cup of the Parmesan. Season and pour over the turkey.
4. Mix the remaining Parmesan with the panko and scatter over the top.
5. Bake for 25 minutes until golden and bubbling and the center reaches 165°F (74°C).

7. Turkey and Wild Rice Casserole

Nutty wild rice, mushrooms and celery bake in a creamy herb sauce with a crunchy almond topping. It is hearty enough for dinner and pretty enough for a holiday weekend gathering.

Servings: 6 · Total time: 1 hour 15 minutes

Ingredients

• 1 cup wild rice blend
• 2 1/2 cups turkey or chicken broth, divided
• 3 tablespoons butter
• 8 ounces mushrooms, sliced
• 1 small onion, diced
• 2 celery stalks, diced
• 3 tablespoons all-purpose flour
• 1 cup half-and-half
• 1 teaspoon fresh thyme leaves
• 3 cups diced cooked turkey
• 1/2 cup grated Parmesan cheese
• 1/3 cup sliced almonds
• Salt and black pepper to taste

Instructions

1. Simmer the rice in 2 cups of broth, covered, for 40 to 45 minutes until tender. Preheat the oven to 375°F (190°C).
2. Melt the butter in a large skillet and cook the mushrooms, onion and celery for 8 minutes until browned.
3. Stir in the flour, then whisk in the remaining broth, half-and-half and thyme and simmer until thickened.
4. Fold in the rice, turkey and Parmesan, season and spread in a greased 2-quart dish. Top with the almonds.
5. Bake for 25 minutes until bubbling and the center reaches 165°F (74°C).

8. Turkey Biscuit Casserole

All the flavor of a pot pie with a fraction of the work, thanks to tender biscuits baked right on top of a creamy turkey filling. A cast-iron skillet makes it rustic and table-ready.

Servings: 6 · Total time: 45 minutes

Ingredients

• 4 tablespoons butter
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1/3 cup all-purpose flour
• 2 cups turkey or chicken broth
• 3/4 cup milk
• 1 teaspoon fresh thyme leaves
• 4 cups diced cooked turkey
• 1 cup frozen peas
• Salt and black pepper to taste
• 1 (16-ounce) can refrigerated large buttermilk biscuits

Instructions

1. Preheat the oven to 375°F (190°C).
2. Melt the butter in a 12-inch oven-safe skillet and cook the onion, carrots and celery for 8 minutes until tender.
3. Stir in the flour for 1 minute, then whisk in the broth, milk and thyme and simmer until thick and creamy.
4. Fold in the turkey and peas, season, and bring back to a simmer.
5. Arrange the biscuits on top and bake for 20 to 25 minutes until the biscuits are golden and cooked through and the filling reaches 165°F (74°C).

9. Turkey Mac and Cheese Casserole

Elbow macaroni, a sharp cheddar and Gruyere sauce and plenty of turkey make this baked mac a complete meal. The crunchy panko top is essential.

Servings: 8 · Total time: 45 minutes

Ingredients

• 1 pound elbow macaroni
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 1/2 cups whole milk
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 3 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyere cheese
• 3 cups diced cooked turkey
• Salt and black pepper to taste
• 3/4 cup panko breadcrumbs
• 2 tablespoons melted butter

Instructions

1. Preheat the oven to 375°F (190°C). Cook the macaroni 2 minutes short of package directions and drain.
2. Melt the butter in a large pot, whisk in the flour for 1 minute, then slowly whisk in the milk and simmer until thickened.
3. Off the heat, stir in the mustard, paprika and both cheeses until smooth, then fold in the pasta and turkey and season.
4. Spread in a greased 9×13-inch dish. Toss the panko with the melted butter and sprinkle over the top.
5. Bake for 20 to 25 minutes until golden and the center reaches 165°F (74°C).

10. King Ranch Turkey Casserole

This Tex-Mex favorite layers corn tortillas, turkey, peppers and tomatoes with a creamy chili-spiced sauce and lots of cheese. It is bold, cheesy and perfect for feeding a crowd.

Servings: 8 · Total time: 1 hour

Ingredients

• 2 tablespoons butter
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 (10.5-ounce) can condensed cream of chicken soup
• 1 (10-ounce) can diced tomatoes with green chiles, undrained
• 1/2 cup sour cream
• 4 cups shredded cooked turkey
• 12 corn tortillas, torn into pieces
• 3 cups shredded cheddar cheese
• Sliced jalapenos and cilantro, for topping

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Melt the butter in a large skillet and cook the onion and bell pepper for 6 minutes, then add the garlic, chili powder and cumin for 1 minute.
3. Stir in the soup, tomatoes, sour cream and turkey.
4. Layer a third of the tortillas, a third of the turkey mixture and a third of the cheese in the dish, then repeat twice.
5. Bake for 30 to 35 minutes until bubbling and the center reaches 165°F (74°C). Rest for 10 minutes and top with jalapenos and cilantro.

11. Turkey Cauliflower Gratin

Roasted cauliflower and turkey bake in a nutty Gruyere cream sauce until browned at the edges. It is a lower-carb option that is every bit as comforting as a pasta bake.

Servings: 6 · Total time: 50 minutes

Ingredients

• 1 large head cauliflower, cut into florets
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 1/4 cups whole milk
• 1/2 cup heavy cream
• 1 1/2 cups shredded Gruyere cheese, divided
• 1/4 teaspoon ground nutmeg
• 3 cups diced cooked turkey
• 1 teaspoon fresh thyme leaves
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C). Toss the cauliflower with the oil, salt and pepper and roast for 20 minutes until lightly browned. Lower the oven to 375°F (190°C).
2. Melt the butter in a saucepan, add the garlic for 30 seconds, then whisk in the flour for 1 minute.
3. Whisk in the milk and cream and simmer until thick, then stir in 1 cup of Gruyere and the nutmeg until smooth.
4. Combine the cauliflower and turkey in a greased gratin dish, pour over the sauce and top with the remaining cheese and thyme.
5. Bake for 20 minutes until bubbling and golden and the center reaches 165°F (74°C).

12. Turkey Cornbread Casserole

A smoky turkey and black bean chili filling is topped with a sweet cornbread batter that bakes into a golden crust. Serve it with sour cream and green onions for an easy, hearty dinner.

Servings: 8 · Total time: 50 minutes

Ingredients

For the filling

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 (14.5-ounce) can diced tomatoes
• 1 (15-ounce) can black beans, rinsed
• 1 cup frozen corn
• 3 cups shredded cooked turkey
• 1/2 cup turkey or chicken broth
• Salt to taste

For the cornbread topping

• 1 (8.5-ounce) box corn muffin mix
• 1 large egg
• 1/3 cup milk
• 1 cup shredded cheddar cheese

Instructions

1. Preheat the oven to 400°F (200°C).
2. Heat the oil in a 12-inch oven-safe skillet and cook the onion and pepper for 5 minutes. Add the garlic and spices for 1 minute.
3. Stir in the tomatoes, beans, corn, turkey and broth and simmer for 10 minutes until slightly thickened. Season.
4. Mix the muffin mix, egg and milk until just combined and spoon over the hot filling, then sprinkle with cheese.
5. Bake for 20 to 22 minutes until the cornbread is golden and a toothpick comes out clean and the filling reaches 165°F (74°C).