Creamy Turkey Vegetable Casserole with Crispy Herb Crumb Topping
This creamy turkey casserole is the kind of cozy comfort food that disappears fast at the dinner table. Tender shredded turkey is baked in a rich creamy sauce with peas, carrots, celery, and herbs, then topped with buttery golden breadcrumbs for the perfect crispy finish. It’s a great way to use leftover turkey and honestly tastes even better the next day.
Ingredients
Turkey Filling
- 4 cups turkey cooked and shredded
- 2 tbsp butter
- 1 tbsp olive oil
- 1 onion small and diced
- 2 celery stalks diced
- 2 carrots diced
- 3 cloves garlic minced
- 1 cup peas frozen
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp black pepper
- 1 tsp salt adjust to taste
Creamy Sauce
- 4 tbsp butter
- ¼ cup all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup whole milk
- ½ cup heavy cream
- ½ cup Parmesan cheese grated
- 1 tsp Dijon mustard
- ½ tsp garlic powder
Crispy Herb Topping
- 1 ½ cups panko breadcrumbs
- 3 tbsp melted butter
- ¼ cup Parmesan grated
- 1 tsp dried parsley
- Pinch of salt and pepper
Instructions
Step 1: Cook the Vegetables
- Preheat oven to 375°F.
- In a large skillet or Dutch oven, heat olive oil and 2 tbsp butter over medium heat.
- Add onion, celery, and carrots. Cook for about 6–8 minutes until softened.
- Stir in garlic, thyme, rosemary, salt, and pepper. Cook another minute until fragrant.
- Add peas and shredded turkey. Set aside.
Step 2: Make the Cream Sauce
- In a separate saucepan, melt 4 tbsp butter over medium heat.
- Whisk in flour and cook for 1–2 minutes to remove the raw flour taste.
- Slowly whisk in broth, then milk and cream until smooth.
- Cook until thickened and creamy, about 4–5 minutes.
- Stir in Parmesan cheese, Dijon mustard, and garlic powder.
- Taste and adjust seasoning if needed.
Step 3: Assemble the Casserole
- Pour the cream sauce over the turkey mixture and stir until evenly coated.
- Transfer everything into a large greased casserole dish.
Step 4: Make the Crispy Topping
- In a bowl combine: panko breadcrumbs, melted butter, Parmesan, parsley, and pinch of salt and pepper
- Sprinkle evenly over the casserole.
Step 5: Bake
- Bake uncovered for 25–30 minutes until bubbling around the edges and deeply golden on top.
- For extra browning, broil for 1–2 minutes at the end.
- Let rest 5–10 minutes before serving.
Rotisserie chicken works perfectly if you don’t have leftover turkey.Fresh rosemary really boosts the cozy holiday flavor.Don’t overbake or the sauce can tighten too much.A little Parmesan in the filling adds depth without making it overly cheesy.Panko breadcrumbs stay crispier than regular breadcrumbs.
Notes
- Perfect leftover turkey casserole recipe for Thanksgiving or Christmas leftovers
- Rotisserie chicken works well in this creamy turkey vegetable casserole
- Panko breadcrumbs create the crispiest golden casserole topping
- Let the baked turkey casserole rest before serving for a thicker creamy filling
- Add extra turkey broth if the casserole mixture becomes too thick
- Fresh rosemary and thyme add classic holiday comfort food flavor
- Frozen peas, corn, or green beans all work well in this easy casserole recipe
- This creamy comfort food casserole reheats beautifully the next day
- Freeze this homemade turkey casserole before or after baking for easy family meals
- Serve with cranberry sauce, roasted vegetables, or a fresh green salad
Nutrition
Serving: 1gCalories: 1222kcalCarbohydrates: 26gProtein: 42gFat: 105gSaturated Fat: 39gPolyunsaturated Fat: 19gMonounsaturated Fat: 42gTrans Fat: 0.5gCholesterol: 236mgSodium: 952mgPotassium: 729mgFiber: 3gSugar: 7gVitamin A: 4407IUVitamin C: 13mgCalcium: 295mgIron: 5mg
Tried this recipe?Let us know how it was!