Description
This Turkey Mac and Cheese Casserole is a comforting and delicious way to use leftover turkey. It combines tender elbow macaroni, creamy cheddar cheese, and a savory cream of chicken soup base, topped with a crunchy toasted panko breadcrumb layer. Perfect for a hearty family meal, this casserole is prepared by mixing uncooked pasta, cooked turkey, and a creamy sauce, then baked to bubbly perfection.
Ingredients
Scale
Main Ingredients
- 2 cups cooked turkey, cut into bite-sized cubes
- 1 small sweet onion, diced
- Salt and pepper to taste
- 2 cups elbow macaroni, uncooked
- 2 (10.5 ounce) cans cream of chicken soup
- 1 cup cheddar cheese, grated
- 2 cups milk
- 3 tablespoons butter
Crunchy Panko Topping
- 2 tablespoons butter
- 4 ounces panko bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried parsley
Instructions
- Prepare Turkey: Cut the cooked turkey into bite-sized cubes and set aside for later use.
- Sauté Onion: Heat a medium frying pan over medium-high heat and add 3 tablespoons butter. Once melted and sizzling, add the diced onion. Sauté the onion until soft and translucent, about 5 minutes. Season with salt and pepper to taste.
- Assemble Casserole Layers: Spray a 9 x 13-inch Pyrex baking dish with non-stick spray. Spread the uncooked elbow macaroni evenly over the bottom of the dish, followed by an even layer of cubed turkey.
- Mix Sauce: In a medium bowl, whisk together the milk and cream of chicken soup until smooth. Stir in the cooked onions with their butter and seasoning.
- Combine and Chill: Pour the soup, milk, and onion mixture evenly over the turkey and macaroni layers. Cover the dish and refrigerate overnight to allow the flavors to meld and the pasta to soften slightly.
- Bake Casserole: Preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator, spread the grated cheddar cheese evenly on top, and bake uncovered for about 60 minutes or until the casserole is bubbly and hot throughout.
- Prepare Panko Topping: While the casserole bakes, heat a medium frying pan over medium-high heat. Add 2 tablespoons butter and, once nearly melted and sizzling, add the panko bread crumbs along with salt, garlic powder, and dried parsley. Reduce heat to medium and toast the panko crumbs, stirring constantly, until golden brown. This requires close attention to avoid burning.
- Add Crunchy Topping and Serve: Once the casserole is fully cooked, sprinkle the toasted panko breadcrumb mixture evenly over the top. Serve warm, ideally paired with a fresh tossed salad for a complete meal.
Notes
- This recipe is a fantastic way to use leftover turkey with minimal prep.
- The casserole is assembled the day before, which helps the flavors meld and the macaroni soften before baking.
- Constant stirring while toasting panko ensures an evenly golden, flavorful topping without burning.
- Serving with a crisp tossed salad balances the richness of the casserole.
- Feel free to substitute cream of chicken soup with a homemade white sauce for a fresher, less processed option.
Nutrition
- Serving Size: 1 serving
- Calories: 261 kcal
- Sugar: 5 g
- Sodium: 306 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 38 mg
