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Leftover Turkey Casserole with Cheddar and Broccoli Recipe

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4.1 from 46 reviews

This creamy and easy Leftover Turkey Casserole is a comforting dish perfect for transforming cooked turkey and rice into a delicious, cheesy meal. Packed with tender turkey, fresh broccoli, and a rich homemade cheese sauce, it’s baked to bubbly perfection and serves a crowd.

Ingredients

Main Ingredients

  • 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 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
  • 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 (for sauce)
  • ¼ cup Greek yogurt (to add to sauce)

Optional

  • 10 oz can of cream of chicken soup (can be substituted for sauce)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish or an oven-safe skillet to prepare for baking.
  2. Cook Onion & Turkey: Heat the olive oil or avocado oil in a skillet over medium heat. Add minced garlic and chopped sweet onion, sauté for about 3–4 minutes until they soften and become fragrant. Stir in the finely chopped cooked turkey along with garlic powder, onion powder, poultry seasoning, sage, salt, and pepper. Cook everything together for another 2–3 minutes until the turkey is warmed through. Then fold in the cooked brown rice and broccoli florets, mixing well.
  3. Make Sauce: In a small saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute to form a roux. Gradually whisk in the milk and chicken broth, stirring constantly until the mixture is smooth and slightly thickened. Remove from heat and stir in ½ cup shredded cheddar cheese and ¼ cup Greek yogurt until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.
  4. Combine: Pour the prepared cheese sauce over the turkey, rice, and broccoli mixture. Gently fold all ingredients together until everything is evenly coated. For extra creaminess, add an additional 1/3 cup Greek yogurt into the mixture and stir until fully combined.
  5. Top with Cheddar: Spread 1 1/2 to 2 cups shredded cheddar cheese evenly over the top of the casserole. You can add more cheese for an extra cheesy crust if desired.
  6. Bake: Place the casserole dish in the preheated oven and bake uncovered for 20–25 minutes, or until the casserole is bubbly and the cheese topping is melted and lightly golden brown.

Notes

  • You can substitute the cheese sauce with a 10 oz can of cream of chicken soup for a quicker version.
  • Use dairy-free milk and yogurt options if you prefer a dairy-free casserole.
  • Leftover turkey can be replaced with cooked chicken if desired.
  • Ensure broccoli florets are fresh or steamed slightly to avoid crunchiness after baking.
  • Adjust seasoning to taste depending on saltiness of broth and cheese used.
  • Casserole can be prepared ahead of time and refrigerated before baking; increase bake time slightly if baking straight from the fridge.

Find it online: https://recipethrive.com/leftover-turkey-casserole-with-cheddar-and-broccoli-recipe/