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
what you'll need
- 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
let's do it
- 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.
One Last Thing
Nutrition
