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.
Preheat oven to 350 degrees Fahrenheit. 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. Top with shredded cheddar cheese.
In a separate bowl, combine bread crumbs, melted butter, and optionally, a pinch of salt. Sprinkle evenly over casserole.
Bake uncovered for 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.
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Notes
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.
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.