This turkey casserole recipe is a quick and easy way to use up turkey leftovers. The first time I made it I used leftovers from Thanksgiving dinner. Since there is no heavy cream, canned soups or sauces involved, the casserole is not as rich and heavy as most, which is usually welcomed the days following a holiday feast. I always have leftover stewed dried corn after Thanksgiving (see the similar and related recipes links), which adds creaminess and moisture to the dish, but canned cream corn works as well. Be as creative as you want and add other leftover vegetables. Go easy on the salt since all the ingredients were previously salted. Don't save this recipe just for the holidays. Make it any time that you have leftover turkey or chicken.
- 12 ounces noodles or bowtie pasta, cooked and drained
- 2 cups cooked turkey or chicken, cubed
- 1 cup chopped onions
- 3/4 cup chopped green bell peppers
- Leftover stewed dried corn, or canned creamed corn, about 2 cups
- Leftover cooked lima beans or other vegetables, about 1-1/2 cups
- 1/4 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup dry breadcrumbs
Preheat oven to 350° F. Lightly grease a 1-1/2 quart baking dish with cooking spray. Mix together the noodles, turkey, onions, green peppers, corn, beans or other vegetables, thyme, salt and pepper. Place in the baking dish; top with the breadcrumbs. Bake until hot and bubbly, about 40 minutes, tenting with foil if the top starts to get too brown. Serve immediately or keep warm in a very low oven for up to 20 minutes.