Turn your holiday leftovers into a warm, satisfying meal. This creamy leftover turkey pasta recipe is easy to prepare, comforting, and a perfect way to use Thanksgiving or Christmas turkey.
After the holidays I often have more turkey than I know what to do with. This creamy baked pasta casserole is a simple, reliable way to transform those leftovers into a satisfying family dinner. It’s richer and more comforting than a sandwich, and it comes together with pantry staples and a short bake time.
Ingredients you’ll need for this quick & easy leftover turkey pasta recipe
Below are the components used in this dish. Exact measurements and the full method appear in the recipe card further down.
- Cooked turkey or chicken, diced
- Dried short pasta (macaroni, penne, or shells work well)
- Shredded cheddar cheese
- Mushrooms (canned or fresh, sliced)
- Chopped pimento (optional, for color)
- Cream of chicken soup
- Milk
- Salt
- Curry powder (optional; adds a warm, cozy note)
- Extra cheese for topping, if desired
Directions for this quick dinner recipe
This is an easy one-dish meal. Stir everything together, bake, and serve.
- Preheat the oven to 350°F (175°C).
- In a 1½-quart (or similar) casserole dish, combine the diced turkey, dried pasta, shredded cheddar, mushrooms, pimento (if using), cream of chicken soup, milk, salt, and curry powder (if using). Mix until evenly combined. It takes only a few minutes.
- Cover the dish and bake for 1 hour, stirring once at about the 30-minute mark so the pasta cooks evenly in the sauce.
- Optional: After baking, sprinkle additional cheddar over the top, replace the lid until the cheese melts, then garnish with fresh thyme or chopped parsley before serving.
What to serve with this leftover turkey casserole
This hearty pasta bake pairs well with fresh, simple sides to balance the richness:
- A crisp green salad with a light vinaigrette
- Warm dinner rolls or biscuits
- Steamed green beans, peas, or a side of roasted vegetables for color and texture
Helpful tips for best results
- Use short pasta so the sauce clings to each piece and the dish is easy to serve.
- Stirring halfway through baking helps ensure the dried pasta cooks through and prevents dry spots.
- Experiment with cheeses: Monterey Jack, mozzarella, or a mild Colby are good alternatives or additions to cheddar.
- If you don’t have cream of chicken, cream of mushroom or a homemade white sauce will work.
- If your turkey is especially lean, a splash more milk or a tablespoon of butter can add richness.
- To adapt for a smaller or larger crowd, scale the ingredients proportionally and use an appropriately sized casserole dish.
Substitutions & variations
- Swap turkey for cooked chicken to make this year-round.
- Add frozen peas, diced carrots, or chopped spinach for extra vegetables.
- Season with garlic powder, paprika, or a pinch of nutmeg for different flavor profiles.
- Use whole wheat or gluten-free pasta to fit dietary preferences.
- For a lighter version, use a reduced-fat soup and lower-fat cheese, and increase the vegetables.
A bit of history behind this recipe
This style of casserole is rooted in mid-century American home cooking and potluck traditions. Slow-baked pasta casseroles made from pantry staples were popular because they fed a crowd and stretched leftovers creatively. This particular leftover turkey pasta casserole came from family recipe cards and remains a comforting post-holiday favorite in many homes.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave or warm the casserole in a 350°F (175°C) oven until heated through. If the pasta seems dry, add a splash of milk before reheating.
Other great recipes that work with leftover turkey
Many recipes that call for cooked chicken also work wonderfully with leftover turkey. Consider dishes like stuffing casseroles, tortilla bakes, creamy enchiladas, or any recipe that uses diced cooked poultry.
Leftover Turkey Casserole
4
10 minutes
1 hour
1 hour 10 minutes
This comforting leftover turkey pasta casserole is creamy, cheesy, and simple to prepare. It’s designed to use pantry staples and leftover poultry to create a filling weeknight meal the whole family will enjoy.
Ingredients
- 1 1/2 cups cooked turkey or chicken, diced
- 1 1/2 cups dried pasta (macaroni, penne, or shells)
- 1 cup shredded cheddar cheese (plus extra for topping, if desired)
- 1 small (4 oz) can mushrooms stems & pieces, or 1/2 cup sliced fresh mushrooms
- 1/4 cup chopped pimento (optional)
- 1 can cream of chicken soup
- 1 soup can of milk (about 1 cup)
- 1/2 tsp salt
- 1/2 tsp curry powder (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Stir together all ingredients in a 1½-quart casserole dish until evenly combined.
- Cover and bake 1 hour, stirring at the 30-minute mark so the dried pasta cooks through in the sauce.
- Optional: Sprinkle additional cheddar on top after baking, replace the lid until it melts, and garnish with fresh thyme or parsley.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 454
Total Fat: 23g
Saturated Fat: 9g
Cholesterol: 117mg
Sodium: 1329mg
Carbohydrates: 27g
Fiber: 2g
Sugar: 2g
Protein: 34g
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