Perfect for leftover turkey or rotisserie chicken, this creamy, cheesy and slightly tangy turkey and mushroom casserole is sure to be a crowd-pleaser.
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
Step 1. Start by taking your leftover turkey and cutting it into small chunks, or you can try shredding it in a stand mixer.
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.
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.
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.
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?
How to reheat a casserole without drying it out?
What are some ways to use leftover turkey?
Great Side Dishes
- Mashed Butternut Squash & Sweet Potatoes
- Steamed Lemon Garlic Brussels Sprouts
- Middle Eastern Syrian Salad
- Greek Roasted Vegetables
- Italian Herb Roasted Broccoli
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
Ingredients
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.1 pound short cut pasta such as shells or penne
- 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
- 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
- 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
- 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.
Leave a Reply