To freeze, assemble the casserole but don’t bake it. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge and bake as directed.
Leftover Turkey Casserole (Creamy & Easy!)
Instead of tossing your leftover turkey, turn it into a comforting leftover turkey casserole that’s creamy, cozy, and incredibly satisfying! Once the holiday rush settles and your fridge is packed with extra Thanksgiving turkey, this simple dish brings everything together in one warm, bubbling meal that feels like a gift to your tired, post-holiday self.
Servings: 12 servings (1 cup each)
Ingredients
Turkey Mixture
- 3 ½ cups cooked leftover turkey chopped finely
- 4 ½ cups cooked brown rice
- 2 tbsp olive oil or avocado oil
- 1 small sweet onion finely chopped
- 3 cloves garlic minced
- 12 oz bag of fresh broccoli florets torn into smaller pieces
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp poultry seasoning
- ½ tsp sage
- 1 tsp celery salt
- Salt and pepper to taste
- 1/3 cup Greek yogurt or dairy-free yogurt
- 1 1/2 - 2 cups shredded cheddar cheese
Sauce
- 2 1/4 cups milk of choice dairy-free coconut milk, unsweetened almond milk
- 1 cup chicken broth
- ⅓ cup butter
- ¼ cup all-purpose flour
- ½ cup shredded cheddar cheese
- ¼ cup Greek yogurt
- Salt and pepper to taste
- *Note: You can sub a 10 oz can of cream of chicken soup for the sauce recipe above.
Instructions
- Preheat Oven: Preheat to 350°F. Grease a 9x13-inch casserole dish or oven-safe skillet.
- Cook Onion & Turkey: In a skillet, heat the oil over medium heat. Add garlic and onion, sauté 3–4 minutes until soft. Stir in turkey, garlic powder, onion powder, poultry seasoning, sage, salt, and pepper. Cook 2–3 minutes until warmed through. Mix in cooked rice and broccoli.
- Make Sauce: In a small saucepan, melt butter, then whisk in flour for 1 minute. Gradually whisk in milk and chicken broth until smooth. Remove from the heat and add in the cheese and greek yogurt Season with salt and pepper.
- Combine: Pour the sauce over the turkey and rice mixture and gently fold until everything is evenly coated. Add an additional 1/3 cup Greek yogurt to the mixture for extra creaminess and stir until fully combined. .
- Top with Cheddar: Sprinkle 2 cups shredded cheddar evenly over the top. (Add additional cheese on top for photos to make it look super cheesy)
- Bake: Bake uncovered for 20–25 minutes until bubbly and the top is melted and lightly golden
Notes
Storage, Freezing & Reheating
Store leftovers in the fridge for up to 4 days. Reheat at 325°F, adding a splash of broth or milk to help the casserole stay nice and moist.Nutrition
Serving: 1serving | Calories: 330kcal | Carbohydrates: 28g | Protein: 20g | Fat: 14g | Sodium: 550mg | Fiber: 3g | Sugar: 3g