Perfect for leftover turkey or rotisserie chicken, this creamy, cheesy and slightly tangy turkey and mushroom casserole is sure to be a crowd-pleaser.
This casserole recipe is a healthier rendition of a childhood favorite that my mom would prepare with tuna and chicken on a regular basis. As with most of my recipes, once you learn the basic technique, you can easily swap in whatever protein or veggies you have on hand.
Whether that’s leftover Thanksgiving day turkey, shredded rotisserie chicken or leftover pork tenderloin from dinner, this creamy casserole recipe is guaranteed to be a hit with your whole family.
The first change I made from my mom’s recipe growing up is removing the store-bought, processed cream of mushroom soup. Instead, I make my own mushroom sauce made with real ingredients like butter, flour, onion, mushrooms and chicken broth. It only takes about 10 minutes and is 100x more flavorful than anything you can buy in a can. The best part? You can do this while the pasta cooks to save time.
My other secret ingredient for maximum creaminess and a bit of tanginess is to fold in plain, whole milk yogurt. Not only does it add acidity to balance out the dish but unsweetened yogurt is a great source of protein, calcium and other nutrients. Since turkey is naturally dry, this is a great way to avoid ending up with a dried-out casserole.
Before popping in the oven, sprinkle with a little more shredded mozzarella cheese then bake until golden and bubbly. Sprinkle with a little minced parsley before serving,
This casserole is very freezer friendly and will last up to 3 months in the freezer. Perfect for gifting a new mom or keeping on hand for a last minute dinner.
Your fork is waiting.
Turkey and Mushroom Casserole
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
- 1/2 teaspoon pepper
Instructions
- Pre-heat oven to 350 degrees and spray a 9 x 13 baking pan with cooking spray.
- Cook pasta according to package directions and set aside.
- 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.
- 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.
- 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.
- 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.
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