Turkey Casserole Bake (Printable)
Comforting turkey and vegetable bake with creamy sauce and golden cheesy topping
# What You'll Need:
→ Protein
01 - 3 cups cooked turkey, diced or shredded
→ Vegetables
02 - 1 cup frozen peas
03 - 1 cup carrots, diced
04 - 1 cup celery, diced
05 - 1 small onion, finely chopped
→ Sauce
06 - 2 cups low-sodium chicken or turkey broth
07 - 1 cup milk
08 - 3 tbsp unsalted butter
09 - 3 tbsp all-purpose flour
10 - 1/2 tsp salt
11 - 1/2 tsp black pepper
12 - 1/2 tsp dried thyme
→ Topping
13 - 1 cup shredded cheddar cheese
14 - 1/2 cup breadcrumbs
15 - 2 tbsp melted butter
# How To Make It:
01 - Preheat the oven to 375°F.
02 - In a large skillet, melt 3 tbsp butter over medium heat. Add the onions, carrots, and celery. Sauté for 5 minutes until softened.
03 - Stir in the flour and cook for 1 minute. Gradually whisk in the broth and milk, stirring constantly until the mixture thickens, about 3–4 minutes.
04 - Add salt, pepper, and thyme. Stir in the turkey and peas. Simmer for 2 minutes, then remove from heat.
05 - Transfer the mixture into a greased 9x13-inch baking dish.
06 - In a small bowl, combine breadcrumbs and melted butter.
07 - Sprinkle the casserole with cheddar cheese, then top with the breadcrumb mixture.
08 - Bake for 30–35 minutes, or until the top is golden and the casserole is bubbling.
09 - Let stand for 5 minutes before serving.
# Expert Suggestions:
01 -
- It transforms leftovers into something that feels special and intentional
- The creamy sauce comes together faster than you'd think, no canned soup required
02 -
- The sauce will seem thin at first but thickens beautifully as it bakes
- Don't skip the resting time, it lets the sauce set so portions hold their shape
03 -
- Use freshly grated cheese instead of pre shredded for better melting
- Let the sauce bubble for a full minute before removing from heat to ensure the flour taste disappears