This Turkey Casserole dish is the perfect way to use up that leftover turkey during the holidays!
Turkey Casserole – Leftover Turkey Mac and Cheese
I never know exactly how big of a turkey to buy for the holidays. Some holidays, my kids eat a lot…and others, all they want is a roll. I tend to find that our sweet spot is like a 12-13 pound turkey, and that then allows us some leftover turkey to use in other recipes.
My husband loves a leftover turkey sandwich and will eat it literally for days. But for the kiddos, I have to try and think a little more outside the box. When I discovered this easy turkey casserole recipe, I knew I’d found a winner.
No child can deny macaroni and cheese, right? This is basically that with just a few simple added ingredients!
This holiday season, why not use this turkey pasta bake recipe as a fun new way to use up that leftover turkey? Plus…there’s bacon in this recipe!
INGREDIENTS NEEDED FOR TURKEY CASSEROLE
- • 3 cups of uncooked elbow macaroni pasta
- 5 Tbsp of butter (divided into 3 Tbsp and 2 Tbsp)
- 2 Tbsp of all-purpose flour
- ½ tsp of salt
- ¼ tsp of pepper
- 3 cups of milk (divided into 2 cups and 1 cup)
- 1 ½ cups of cheddar cheese (shredded)
- ½ cup of Parmesan cheese (grated)
- ½ cup of Swiss cheese (shredded)
- 2 cups of cooked turkey (shredded or diced)
- ¾ cups of ranch salad dressing
- 1/3 cup of breadcrumbs
- 8 slices of bacon (cooked and crumbled)
HOW TO MAKE LEFTOVER MAC AND CHEESE
- Preheat the oven to 350 degrees.
- In a large pot, boil the elbow macaroni pasta for 5 minutes. Then drain and return the pasta to the pot. Set aside.
- In a large saucepan, melt 3 Tbsp of butter over medium heat. Whisk in the flour, salt, pepper, and slowly add 2 cups of milk. Once combined, stir in all the cheeses – cheddar, Parmesan, Swiss.
- Add the turkey, ranch dressing, cheese mixture, and remaining cup of milk to the pot of macaroni pasta. Mix well and transfer to a large greased baking dish.
- Melt the remaining 2 Tbsp of butter. In a medium bowl, mix the bread crumbs and melted butter. Sprinkle it over the macaroni and top with the crumbled bacon.
- Bake uncovered for 30 minutes.
- Let cool and enjoy!
Turkey Casserole
- 3 cups of uncooked elbow macaroni pasta
- 5 Tbsp of butter (divided into 3 Tbsp and 2 Tbsp)
- 2 Tbsp of all-purpose flour
- ½ tsp of salt
- ¼ tsp of pepper
- 3 cups of milk (divided into 2 cups and 1 cup)
- 1 ½ cups of cheddar cheese (shredded)
- ½ cup of Parmesan cheese (grated)
- ½ cup of Swiss cheese (shredded)
- 2 cups of cooked turkey (shredded or diced)
- ¾ cups of ranch salad dressing
- 1/3 cup of bread crumbs
- 8 slices of bacon (cooked and crumbled)
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Preheat the oven to 350 degrees.
-
In a large pot, boil the elbow macaroni pasta for 5 minutes. Then drain and return the pasta to the pot. Set aside.
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In a large saucepan, melt 3 Tbsp of butter over medium heat. Whisk in the flour, salt, pepper, and slowly add 2 cups of milk. Once combined, stir in all the cheeses – cheddar, Parmesan, Swiss.
-
Add the turkey, ranch dressing, cheese mixture, and remaining cup of milk to the pot of macaroni pasta. Mix well and transfer to a large greased baking dish.
-
Melt the remaining 2 Tbsp of butter. In a medium bowl, mix the bread crumbs and melted butter. Sprinkle it over the macaroni and top with the crumbled bacon.
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Bake uncovered for 30 minutes.
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Let cool and enjoy!
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