Turkey Casserole Bake (Printable version)
Hearty turkey and vegetable casserole with creamy sauce and golden cheesy breadcrumb topping
# What You'll Need:
→ Protein
01 - 3 cups cooked turkey, diced or shredded
→ Vegetables
02 - 1 cup frozen peas
03 - 1 cup carrots, diced
04 - 1 cup celery, diced
05 - 1 small onion, finely chopped
→ Sauce
06 - 2 cups low-sodium chicken or turkey broth
07 - 1 cup milk
08 - 3 tbsp unsalted butter
09 - 3 tbsp all-purpose flour
10 - 1/2 tsp salt
11 - 1/2 tsp black pepper
12 - 1/2 tsp dried thyme
→ Topping
13 - 1 cup shredded cheddar cheese
14 - 1/2 cup breadcrumbs
15 - 2 tbsp melted butter
# Directions:
01 - Preheat the oven to 375°F.
02 - Melt 3 tbsp butter in a large skillet over medium heat. Add the onions, carrots, and celery. Sauté for 5 minutes until softened.
03 - Stir in the flour and cook for 1 minute. Gradually whisk in the broth and milk, stirring constantly until the mixture thickens, about 3–4 minutes.
04 - Add salt, pepper, and thyme. Stir in the turkey and peas. Simmer for 2 minutes, then remove from heat.
05 - Transfer the mixture into a greased 9x13-inch baking dish.
06 - In a small bowl, combine breadcrumbs and melted butter.
07 - Sprinkle the casserole with cheddar cheese, then top with the breadcrumb mixture.
08 - Bake for 30–35 minutes, or until the top is golden and the casserole is bubbling.
09 - Let stand for 5 minutes before serving.
# Expert advice:
01 -
- It transforms leftover turkey into something completely new and exciting
- The creamy sauce comes together faster than you expect
- That golden cheesy crust makes people actually excited about leftovers
02 -
- The sauce might seem thin at first but it thickens beautifully during baking
- Letting the casserole rest for those 5 minutes prevents a runny first serving
- Leftovers reheat surprisingly well, if you somehow have any
03 -
- Use freshly shredded cheese instead of pre-shredded for better melting
- Grate extra veggies into the sauce for picky eaters who claim they hate vegetables