Turkey broccoli casserole is a comforting meal made with leftover sliced turkey, egg noodles, broccoli, and a creamy, homemade sauce. This hearty casserole feeds up to eight and is ready in less than 45 minutes.
Recipe summary
Flavor/texture: Classic comfort food. Filled with tender egg noodles, juicy turkey, and broccoli tossed in a homemade cream sauce and topped with melty cheese and a crunchy panko crust.
Serves: 8 people
Pan size: 9x13 casserole
Similar to: Chicken Noodle Casserole, Cheesy Tuna Casserole
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Ingredients and substitutions
- Cooked turkey - This is a great recipe for using up that leftover Thanksgiving turkey. Or substitute with any lightly seasoned, cooked and shredded chicken (like rotisserie chicken) or cubed ham.
- Egg noodles - I prefer medium egg noodles, but any thickness works. Egg noodles can be substituted with any medium sized pasta, like farfalle, shells, or macaroni.
- Broccoli- You'll need one large head of broccoli. If using frozen broccoli, thaw beforehand. This can also be substituted with frozen peas and carrots or mixed vegetables. Peas and carrots can be mixed into your sauce with the turkey, no need to pre-cook.
- Roux - Butter and flour create a paste called a roux, which thickens the cream sauce.
- Sauce - Whole milk, chicken broth, paprika, thyme, salt, and pepper create a savory cream sauce. Whole milk works best, but lower fat milks can work as a substitute (your sauce will be slightly thinner).
- Onions and garlic - Add flavor to your casserole. I don't recommend omitting either ingredient.
- Panko bread crumbs - They make the best crunchy crust, but can be substituted with traditional bread crumbs or crushed butter crackers (like Ritz brand).
- Sharp cheddar cheese - The cheese layer can be omitted if desired, or substituted with another melty cheese like gruyere or monterey jack cheese.
How to make Turkey Broccoli Casserole
- In a large pot of salted boiling water, cook egg noodles according to package directions for al dente pasta. During the last 3 minutes, add broccoli florets.
- Drain and pour noodles and broccoli into a lightly greased 9x13 pan.
- Pour turkey and sauce mixture into the pan and gently toss.
- Top with shredded cheese and bread crumb mixture and then bake for 15-18 minutes or until hot and bubbling in the center.
Tips and tricks
Lightly grease your pan - Grease your casserole dish before adding the ingredients. Softened butter or cooking spray works well.
Use a whisk - When adding the flour to make a roux, whisk until no flour lumps remain. When adding the milk and broth, whisk continuously until smooth and creamy.
Cook your pasta to al dente - Overcooked pasta will only get mushier in the oven. Undercooked pasta will continue to absorb liquid from the sauce, making your casserole dry.
Don't walk away from the broiler - When broiling the crust, do not walk away. The broiler can take your crust from browned to burnt in just a few extra seconds.
Frequently asked questions
Yes. The baking time in this recipe is intended to warm up the casserole and melt the cheese on top, but is not enough time to cook raw broccoli. Increasing the baking time can cause the cream sauce to break and overcook the noodles. Since we're already boiling noodles for the casserole, add your broccoli florets to the boiling noodles during the last 3 minutes. Strain the noodles and broccoli all together, then pour into your casserole dish.
Leftover turkey broccoli casserole reheats well and keeps for 3-4 days in the refrigerator when stored in a tightly sealed container.
Dairy based and pasta recipes generally do not freeze and thaw well, so I do not recommend freezing this recipe.
Shredded rotisserie chicken, leftover cooked chicken, canned (drained) chicken or tuna, cubed ham, and cooked and crumbled ground turkey all work in this recipe.
Do you have raw turkey on hand? Lightly season 12 ounces of turkey tenderloin (turkey breast) with ½ teaspoon of salt and ½ teaspoon of poultry seasoning. Bake at 425 for about 30 to 35 minutes, or until turkey reaches 165 degrees Fahrenheit in the center.
This recipe uses a roux (a combination of butter and flour) to thicken the sauce before baking. If your sauce looks thin after about 5 minutes, continue cooking on the stove top until the sauce thickens to your liking. At a simmer, your sauce will thicken eventually, but it may take a few minutes longer than it did for me. Do not add a thin sauce to the casserole dish - it will not thicken in the oven. Your casserole will turn out runny.
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📖 Recipe
Turkey Broccoli Casserole
Ingredients
Casserole
- 12 ounces egg noodles
- 1 large head of broccoli, cut into florets
- ¼ cup unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 ½ cups whole milk
- 1 teaspoon salt
- ½ teaspoon thyme
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 12 ounces cooked turkey, cubed
Topping
- 1 cup sharp cheddar cheese
- 1 cup panko bread crumbs
- 2 tablespoons unsalted butter, melted
Instructions
Casserole
- Preheat oven to 350℉. Lightly grease a 9x13 casserole dish and set aside.
- In a large pot of salted boiling water, cook egg noodles according to package directions for al dente pasta. During the last 3 minutes, add broccoli florets. Drain and pour noodles and broccoli into prepared 9x13 pan. Set aside.
- In a saucepan over medium heat, add butter. Once hot and melted, add diced onions. Cook until onions begin to brown and turn translucent. Add garlic and flour, then cook for 1 additional minute.
- Add chicken broth and milk, whisking continuously until incorporated and smooth. Bring to a simmer and cook until sauce has thickened, anywhere from 3 to 5 minutes (or more).
- Remove from heat and add salt, pepper, paprika, and sliced turkey, stirring to combine. Pour mixture over noodles and gently toss to coat.
Topping
- Top casserole with shredded cheese.
- In a small bowl, combine bread crumbs, melted butter, and optionally, a pinch of salt. Sprinkle evenly over casserole.
- Bake uncovered for about 15-18 minutes, or until casserole is hot and bubbling in the center.
- Optionally, broil for 2 minutes to brown crust on top. Do not walk away from your oven while broiling, your crust will brown quickly.
Equipment Recommendations
Notes
- Turkey substitution: Turkey can be substituted with shredded rotisserie chicken, cooked and shredded chicken breast and thighs, cubed ham, cooked ground turkey, or canned (drained) chicken or tuna.
- Storage: Leftovers will keep for 3-4 days in a tightly sealed container in the refrigerator. Cream based sauces and pasta do not freeze/thaw well, so I do not recommend freezing leftovers.
A really easy recipe - I use fresh turkey chopped into chunks and cook that first. I also use fresh pasta, adding a bit of cream in my sauce and mix my broth cubes into the sauce, with water as needed, topped with crispy onions instead of panko . It’s really a tasty easy meal, have made it a few times now and is a keeper.
Just made this for the first time with some leftover Turkey and it’s definitely going to be a repeat recipe! I added stuffing as well as topped it with some fried onions (in addition to the Panko crumbs). 10/10!!
I followed the recipe exactly but the sauce never thickened up, in the sauce pan and even after baking. The taste was delicious but it was too soupy. Maybe more than 1/4 cup flour should have been slowly mixed in?
Hi Diane, I'd recommend cooking the sauce on the stovetop until it's thickened to your liking. As long as the sauce is simmering it will thicken up, but may take a few minutes longer than it did for me. I wouldn't recommend adding extra flour to avoid making the sauce bland or floury tasting.
My family loved this recipe. I used a little less broccoli and added some green peas. I only had a ½ cup of Panko which I used with ½ cup french fried onions. Mixed both in the melted butter. Thank you, this made for a good dinner with side salad and rolls.
Glad to hear you enjoyed the recipe!