Ingredients

3 cups cooked turkey breast (shredded or diced)

3 cups cooked pasta (e.g., elbow macaroni, penne, or rotini)

8 ounces shredded sharp cheddar cheese (Gouda or mozzarella can be alternatives)

8 ounces cream cheese (Greek yogurt is a healthier swap)

2 cups whole milk (half-and-half can also be used)

1 medium onion (finely chopped)

2 cloves garlic (minced)

1 cup frozen peas (optional; can swap with other veggies)

1 cup grated Parmesan cheese

2 tablespoons butter

2 tablespoons all-purpose flour (gluten-free flour is an option)

1 teaspoon dried thyme (or Italian seasoning)

Salt, to taste

Freshly ground black pepper, to taste

Fresh parsley, for garnish

Instructions

Step 1: Preheat your oven to 375°F (190°C). Boil salted water and cook pasta until al dente, about 7-9 minutes. Drain and set aside.

Step 2: In a skillet, melt 2 tablespoons of butter over medium heat. Sauté chopped onion for 3-4 minutes until translucent, then add minced garlic and cook for another minute.

Step 3: Sprinkle in 2 tablespoons of flour and whisk for 1-2 minutes to cook out the raw taste. Gradually add 2 cups of milk while whisking until smooth. Cook for about 5 minutes until the sauce thickens.

Step 4: Reduce the heat and stir in cream cheese and shredded cheddar cheese until melted and smooth. Season with salt, pepper, and dried thyme or Italian seasoning.

Step 5: In a large bowl, combine the cooked pasta, turkey, and peas. Pour the cheese sauce over and fold gently until everything is evenly coated.

Step 6: Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the top with grated Parmesan cheese.

Step 7: Bake for 25-30 minutes until the casserole is bubbly and golden on top.

Step 8: Let the casserole rest for 5 minutes before garnishing with fresh parsley and serving.

Tips & Variations

For a lighter version, substitute cream cheese with Greek yogurt and use half-and-half instead of whole milk.

Add other vegetables like mushrooms, bell peppers, or broccoli instead of peas for more variety.

Use gluten-free flour to make the sauce suitable for gluten intolerance.

Top with breadcrumbs mixed with a little melted butter for added crunch before baking.

FAQs

Can I use fresh turkey instead of leftover turkey?

Yes, you can use freshly cooked turkey breast by shredding or dicing it before adding to the casserole. Just ensure it is fully cooked and cooled slightly before mixing.

Can I prepare this casserole ahead of time?

Absolutely. You can assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.