Home / Seasonal Recipes / Recipes for Fall / Turkey and Mushroom Casserole

Turkey and Mushroom Casserole

Liz DellaCroce Avatar

LIZ DELLA CROCE

Updated:

Jump to Recipe


Perfect for leftover turkey or rotisserie chicken, this creamy, cheesy and slightly tangy turkey and mushroom casserole is sure to be a crowd-pleaser.

Serving a cheesy square of turkey and mushroom casserole.

I grew up with my mom making two casseroles, Chicken and Mushroom and Creamy Tuna Noodle. They were both deliciously creamy, filling, and easy for a busy mom. I’ve taken my mom’s classic recipe and updated it to make it a little healthier. The main change I made is removing the store-bought, processed cream of mushroom soup. Instead, I make my own mushroom sauce, made with real ingredients!

Last night I served this with a Fall Farro Salad and Italian Herb Roasted Broccoli and it was an all around perfect meal. So whether your making it with leftover Thanksgiving day turkey or shredded rotisserie chicken, this creamy Turkey and Mushroom Casserole is guaranteed to be a hit with your whole family.

Why You’ll Love this Turkey and Mushroom Casserole

  • Great use of Thanksgiving leftover turkey!
  • Simple to prep ahead and freezes great for up to 3 months.
  • Easy way to get some veggies into your diet.

Ingredients

  • Turkey: A lean protein that behaves similarly to chicken.
  • Pasta: A small pasta like penne, shells, or bow-ties work best in this casserole.
  • Mushrooms: Meaty in texture, they absorb the flavors around them. I usually use button mushrooms.
  • Onion: Yellow or white onion adds mild onion taste.
  • Cheese: I like to use mozzarella cheese for mild, creamy flavor.
  • Yogurt: Plain yogurt adds creaminess and a bit of tangy flavor to the casserole.
  • Chicken broth: Cooks down to be the base of the mushroom sauce.
  • Lemon juice: Adds bright, acidity to cut through the rich casserole.
  • Worcestershire sauce: Just a bit of umami flavor.

How to make Turkey and Mushroom Casserole

Liz cutting up turkey breast into small pieces.

Step 1. Start by taking your leftover turkey and cutting it into small chunks, or you can try shredding it in a stand mixer.

Sauteing mushrooms in butter in a pan.

Step 2. Melt your butter in a skillet, then sauté your onion and mushrooms until soft. Sprinkle flour into the pan until absorbed, then add the chicken broth and cook on low until sauce thickens.

Boiling pasta in water in a large pot.

Step 3. While cooking your mushroom sauce, bring a salted pot of water to a boil and cook your pasta according to package instructions. Drain and set aside.

Shredded turkey and mushroom mixture being added to cooked pasta in a metal bowl.

Step 4. Add your cooked pasta to a large bowl, then add the turkey and the mushroom sauce mixture. Stir in the yogurt, cheese, lemon juice, and Worcestershire sauce before moving to a prepared casserole dish.

Turkey and mushroom casserole in a glass casserole dish.

Sprinkle with cheese before baking at 350 for about 45 minutes. Once finished and golden brown, serve garnished with fresh parsley and enjoy your Turkey and Mushroom Casserole!

Frequently Asked Questions

Do you bake casserole with the lid on or off?

Follow the recipe, as some recipes call to be covered. However, even when a casserole is baked covered, I highly recommend taking the lid off for the last little bit to get the top crispy and golden brown.

How to reheat a casserole without drying it out?

Reheating in the oven covered with some foil will keep the casserole from drying out, removing the foil for the last little bit will allow the top to get crispy again.

What are some ways to use leftover turkey?

Other than this turkey and mushroom casserole, I also like to use it in soups, like my Turkey Vegetable Soup with Quinoa.

Great Side Dishes

Eat It, Like It, Share It!

Did you try this casserole and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

If you’re looking for a satisfying meal, that can help you get rid of some leftovers as well, then my Turkey and Mushroom Casserole is perfect for you.

Your fork is waiting.

Turkey and Mushroom Casserole

4.67 stars average
Perfect for leftover turkey or rotisserie chicken, this creamy, cheesy and slightly tangy turkey and mushroom casserole is sure to be a crowd-pleaser.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Serves8
CourseMain Dish
Calories660

Ingredients
  

  • 3 cups cooked turkey (or chicken) diced, such as rotisserie
  • 1 pound short cut pasta such as shells or penne cooked according to package instructions
  • 1 tablespoon butter
  • 1 cup diced onion
  • 2 teaspoons salt divided
  • 1 cup sliced mushrooms
  • 2 tablespoons flour
  • 2 cups chicken broth low sodium
  • 16 ounces whole milk plain yogurt
  • 2 cups shredded mozzarella cheese divided
  • 2 tablespoons lemon juice
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon pepper

Instructions
 

  1. Pre-heat oven to 350 degrees and spray a 9 x 13 baking pan with cooking spray.
  2. Cook pasta according to package directions and set aside.
    1 pound short cut pasta such as shells or penne
  3. Heat butter in a large skillet over medium heat until melted. Stir in onion and 1 teaspoon of the salt. Cook until softened, 3-4 minutes before adding mushrooms. Continue cooking until mushrooms are soft, 3-4 additional minutes.
    1 tablespoon butter, 1 cup diced onion, 2 teaspoons salt, 1 cup sliced mushrooms
  4. Sprinkle flour into the pan and stir for 30-60 seconds or until flour is absorbed into the pan. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until sauce thickens, 7-9 minutes.
    2 tablespoons flour, 2 cups chicken broth
  5. In a large bowl, toss together cooked pasta with diced turkey, plain yogurt, remaining 1 teaspoon salt, half of the cheese (1 cup), lemon juice, Worcestershire sauce and pepper. Add in reduced mushroom sauce to the bowl and stir again.
    3 cups cooked turkey (or chicken), 16 ounces whole milk plain yogurt, 2 cups shredded mozzarella cheese, 2 tablespoons lemon juice, 1 tablespoon Worcestershire sauce, 1/2 teaspoon pepper
  6. Pour pasta mixture into the prepared baking dish and spread in an even layer. Sprinkle remaining cheese on top and bake until golden brown and bubbly, about 45-50 minutes. Let rest 5-10 minutes before serving to let the casserole settle.

Nutrition

Calories: 660kcalCarbohydrates: 50gProtein: 80gFat: 15gSaturated Fat: 7gCholesterol: 191mgSodium: 1639mgPotassium: 1075mgFiber: 2gSugar: 6gVitamin A: 348IUVitamin C: 8mgCalcium: 273mgIron: 3mg

Liz’s Notes

This recipe is ideal for leftover Thanksgiving turkey or any day of the year using shredded rotisserie chicken. It also freezes well and is great to bring to a friend after having a baby or just to have on hand for when life gets busy.

Have you tried this?

Let us know how it was!

4.67 from 30 votes (30 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.


3 responses to “Turkey and Mushroom Casserole”

  1. Ali Avatar
    Ali

    Made this for the second year. Used up the leftover cheese from the charcuterie board and added kale. Love the tanginess from the yogurt. Very tasty!

  2. Laurrie Avatar
    Laurrie

    I tried this recipe, with the best of intentions, and I hate to have to leave this review, but as the recipe is written, this was not good. Not one bit. I made 1/2 of the recipe (as there was only two of us) and we wound up tossing it all out in the trash. I’m bummed out because I thought we would really enjoy this. It is missing some major components. I wouldn’t use plain yogurt in it. I’d use some creme fraiche or even a full fat sour cream. I’d also add in some fresh herbs: parsley, lemon zest, thyme, garlic…something other than just salt and pepper. I’d also just make a recipe for some homemade cream of mushroom soup and add that in.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Hi Laurrie, Thank you so much for your honest review. I’m sorry you didn’t enjoy this casserole. We enjoy it and make it frequently and we love it. The tanginess of the plain yogurt is a great balance to the hearty noodles and shredded cheese. The fresh mushrooms and Worcestershire sauce add a lot of umami flavor as well. Did you add enough salt? Did you use shredded rotisserie or flavorful cooked turkey? So sorry you didn’t enjoy!