Leftover Turkey Casserole with Mushrooms and Cheese

After the holiday meals, you’re almost guaranteed to have leftover turkey. Turn those leftovers into a comforting, crowd-pleasing dish with this delicious turkey casserole recipe — Thanksgiving flavors with a fresh twist.

Amazing Turkey Casserole

This easy casserole blends roasted vegetables, shredded turkey, rice, a creamy cheese sauce, and just enough seasoning for a hearty family meal. There’s no canned soup involved — just homemade creaminess and real ingredients for a comforting result.

This recipe works well as a post-holiday dish or as a straightforward weeknight dinner. It freezes and reheats nicely, making it perfect for meal prep and busy schedules.

We Love Casserole Cooking

Casseroles make it easy to combine proteins, vegetables, grains, and a binding sauce in one dish and bake everything together. They require minimal active prep time yet deliver a full, balanced plate in each serving.

Top with cheese or breadcrumbs for a browned finish, or add a crunchy topping for texture. Because casseroles often include a grain, vegetables, and protein, they frequently don’t need many side dishes.

Ingredients for Turkey Casserole

All ingredients are commonly available at grocery stores. You can use leftover cooked turkey or buy pre-cooked, sliced turkey from the deli if you prefer. Use fresh vegetables when possible for the best texture and flavor.

Here’s what you’ll need:

• 4 cups cubed butternut squash
• 1 large carrot, diced
• ½ medium yellow onion, minced
• 1.5 tablespoons olive oil
• ¾ teaspoon salt, divided
• ¼ teaspoon ground pepper
• 1.5 cups long-grain white rice (uncooked)
• 3 cups water
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1.5 cups chicken or turkey broth
• ⅓ cup heavy cream
• 1 tablespoon Worcestershire sauce
• 2 teaspoons garlic powder
• 1 cup shredded Parmesan cheese, divided
• 1.5 cups frozen peas
• ½ cup frozen corn
• About 2 heaping cups shredded, cooked turkey

Dark meat works especially well for this casserole, but use any cooked turkey you have available.

How to Make Turkey Casserole

This casserole is straightforward comfort food for fall and winter. Prep time is about 30 minutes and bake time about 30 minutes, so you can have a warm, satisfying meal on the table in roughly an hour.

Prep the Veggies

Preheat the oven to 375°F. Spread cubed butternut squash, diced carrot, and minced onion on a baking sheet. Drizzle with olive oil, sprinkle with ¼ teaspoon salt and ¼ teaspoon ground pepper, toss, and roast for 17 minutes. The squash should be tender but still slightly firm.

Cook the Rice

Bring 1.5 cups long-grain white rice and 3 cups water to a boil. Reduce heat to low, cover, and simmer 15–20 minutes, or until the water is absorbed. Remove the lid and let the rice cool slightly.

Make the Roux and Sauce

In a medium saucepan over medium heat, melt 3 tablespoons butter. Whisk in 3 tablespoons flour to form a paste and cook briefly. Slowly whisk in 1.5 cups chicken or turkey broth and ⅓ cup heavy cream, stirring until the sauce thickens, about 2–3 minutes.

Remove from heat and stir in 1 tablespoon Worcestershire sauce, 2 teaspoons garlic powder, ½ teaspoon salt, and ½ cup shredded Parmesan. Whisk until the cheese melts and the sauce is smooth and creamy.

Combine and Bake

Spray a 9×13-inch casserole dish with cooking spray. In the dish, combine the roasted vegetables, cooked rice, frozen peas and corn, shredded cooked turkey, and the cheese sauce. Mix gently to incorporate. Sprinkle the remaining ½ cup shredded Parmesan on top and wipe the dish edges clean.

Bake at 375°F for about 20 minutes, or until the casserole is heated through and the top is lightly browned. Let rest a few minutes before serving.

What is the Key to Making a Good Casserole?

Keep these tips in mind to ensure a great result:

• Use a reliable baking dish: Choose one that cooks evenly so the edges don’t burn while the center finishes.
• Undercook grains slightly if needed: Pasta and rice can absorb sauce while baking, so avoid overcooking them first. Be cautious with brown rice, which needs more time.
• Avoid mushy vegetables: Fresh roasted vegetables hold their texture better than vegetables that were frozen and then added raw to the casserole.
• Don’t skip the topping: Cheese or breadcrumbs create a pleasing contrast in texture and color.
• Prep ahead: Assemble the casserole ahead of time and bake when needed for easy entertaining.

FAQs

Storage

Refrigerate leftover turkey casserole in an airtight container for 3–5 days.

To reheat: cover and warm in a 350°F oven for 10–15 minutes or until heated through.

Can Turkey Casserole be Frozen?

You can freeze this casserole, but only if the meat is fully cooked before freezing. Do not freeze a casserole that contains raw meat, since it won’t reach a safe temperature if cooked from frozen.

After baking, cool and freeze leftover portions in airtight containers. When reheating from frozen, bake in a preheated oven; avoid thawing first to prevent excess moisture from making the bottom soggy.

What to Serve with Turkey Casserole

This casserole is a mostly complete meal, combining grain, vegetables, and protein in one dish. If you want to add something on the side, light salads or roasted vegetables complement it well:

• Arugula salad with fruit and nuts
• Favorite Thanksgiving-style salad
• Perfect roasted sweet potatoes
• Balsamic roasted Brussels sprouts
• Roasted root vegetables

Recipe: Turkey Casserole

Prep: 30 mins • Cook: 32 mins • Total: ~1 hr 2 mins • Servings: 8

Rating: 5 from 4 votes

Ingredients

• 4 cups cubed butternut squash (about one medium)
• 1 large carrot, diced
• ½ medium yellow onion, minced
• 1.5 tablespoons olive oil
• ¾ teaspoon salt, divided
• ¼ teaspoon ground pepper
• 1.5 cups long-grain white rice, uncooked
• 3 cups water
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1.5 cups chicken or turkey broth
• ⅓ cup heavy cream
• 1 tablespoon Worcestershire sauce
• 2 teaspoons garlic powder
• 1 cup shredded Parmesan cheese, divided
• 1.5 cups frozen peas
• ½ cup frozen corn
• About 2 heaping cups shredded, cooked turkey

Instructions

1. Preheat the oven to 375°F. Toss cubed butternut squash, diced carrot, and minced onion with olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Roast on a baking sheet for 17 minutes; vegetables should be tender but not mushy.
2. Cook the rice: bring 1.5 cups rice and 3 cups water to a boil. Reduce to low, cover, and simmer 15–20 minutes until water is absorbed. Remove the lid and let the rice cool slightly.
3. Make the sauce: melt 3 tablespoons butter in a saucepan, whisk in 3 tablespoons flour to form a roux. Gradually whisk in 1.5 cups broth and ⅓ cup heavy cream; cook until thickened. Remove from heat and stir in Worcestershire sauce, garlic powder, ½ teaspoon salt, and ½ cup Parmesan until smooth.
4. Assemble: spray a 9×13-inch casserole dish. Combine roasted vegetables, cooked rice, frozen peas and corn, shredded turkey, and the cheese sauce. Stir gently and top with remaining ½ cup Parmesan.
5. Bake at 375°F for about 20 minutes until heated through and the top is lightly browned. Let rest a few minutes before serving.

Tips & Notes

• Substitute other roasted vegetables if desired.
• Shredded chicken works as a simple swap for turkey.
• You can use brown rice or wild rice instead; adjust cooking times and liquid as needed.

Nutrition (approximate per serving)

Calories: 357 kcal • Carbohydrates: 48 g • Protein: 11 g • Fat: 14 g • Fiber: 4 g • Sugar: 5 g

Nutrition information is automatically calculated and should be used as an approximation.