It’s two days after Thanksgiving. You’re still looking at five pounds of uneaten turkey stored in gallon-size freezer bags, and they’re hogging the entire second shelf of your fridge. Take charge of the situation and whip up our recipe for turkey pasta casserole with panko topping.
We love this recipe because it’s a great way to make a meal out of your leftover turkey. But just because we enlisted the help of leftovers, doesn’t mean this casserole is sloppy seconds.
With fusilli pasta, green beans, onion, tasty cheddar cheese and lightly browned panko, this casserole is welcome anytime! Serve turkey casserole anytime, for any occasion.
This versatile dish is an easy way to utilize leftover turkey or to make fresh and freeze for later!
Turkey Pasta Casserole Recipe
- 2 cups fusilli pasta
- 1 medium onion, diced
- 2 celery stalks, diced
- 12 oz bag green beans, thawed
- 2 Tbsp extra virgin olive oil
- 1 small clove garlic, minced
- 3/4 cup cheddar cheese, shredded
- 11 oz can cream of celery soup
- 3 cups turkey, leftover, cubed or shredded
- salt and pepper, to taste
- 1/4 cup breadcrumbs, or panko
- Preheat oven to 350 degrees.
- Cook pasta until just before al dente, set aside.
- Heat oil in large skillet over medium heat then sauté onions and celery. Cook until onion is translucent and celery is soft. Add garlic and green beans and cook an additional 2 minutes.
- Transfer vegetable mixture to large mixing bowl then add turkey, pasta, soup, and cheese. Combine thoroughly. Season with salt and pepper to taste.
- Pour mixture into a 9" square casserole dish and sprinkle with Panko.
- Bake uncovered, 20-30 minutes until the center is hot and sides are bubbly.
Short on time? Stock up on pre-cut onions, celery and minced garlic at your local supermarket. It will cut the prep time and you’ll be in and out of the kitchen in no time!