turkey casserole recipe with pasta and vegetables

Turkey A La King Casserole

  • Author: Dan
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 Servings 1x

This delicious leftover turkey casserole will feed another crowd! Turkey, vegetables and pasta are baked in a super creamy sauce that just creams comfort food!



  • 2 tablespoon butter
  • 2 tablespoons olive oil
  • 10 ounces mushrooms, sliced
  • 1 cup onion, diced
  • 1/2 cup celery, diced
  • 1 1/2 teaspoon kosher salt
  • Fresh black pepper to taste
  • 2 teaspoons fresh thyme, chopped
  • 2 teaspoons chopped garlic
  • 1/4 cup flour
  • 3 cups chicken broth
  • 1/2 cup heavy cream
  • 1 pound cooked turkey, cubed or shredded
  • 1 cup grated parmesan cheese, divided
  • 2 cups frozen peas
  • 8 ounces rotini, wagon wheels, bowties or short tube pasta cooked and drained
  • 1/2 cup panko breadcrumbs, toasted (See note)
  • Fresh chopped parsley for garnish


  1. Preheat the oven to 350 degrees.
  2. Add the butter and oil to a large, 13 inch skillet or wide dutch oven. Once the butter has melted add the sliced mushrooms and cook for 5 minutes.
  3. Next add the onion, celery, salt, pepper, and thyme stirring into the mushrooms and cook for another 5 minutes until softened. Stir in the chopped garlic and cook for 30 seconds.
  4. Sprinkle in the flour and stir to combine with the vegetables, let the flour cook out for 1 minute then slowly pour in the chicken broth. Whisk the stock into the vegetables so that no lumps form and bring the sauce to a simmer. Whisk in the cream and bring back to a simmer for 2-3 minutes.
  5. Add the turkey, 1/2 cup of the parmesan cheese and frozen peas. Let the sauce come back to a simmer for 2-3 minutes and then taste the sauce for seasonings. Adjust the salt and/or pepper if needed and then remove from the heat.
  6. Add the cooked pasta to the sauce to combine. If your skillet isn’t large enough for this, add the cooked pasta back to the pot you cooked it in and then pour the sauce on top.
  7. Pour in the turkey and pasta filling into a 9″ x 13″ (2 quart) baking dish with cooking spray.
  8. Top the casserole with the remaining 1/2 cup of parmesan cheese and the toasted breadcrumbs.
  9. Bake for 25 minutes, uncovered until the casserole is warmed through.
  10. Serve with chopped parsley for garnish if desired.

Recipe Notes

To toast the breadcrumbs, add the breadcrumbs to a dry skillet over medium heat. Toss the breadcrumbs until they are golden brown and then remove from the skillet.

  • Category: Dinner
  • Method: Oven
  • Cuisine: American