Happy Thanksgiving to my American family and friends! I’m excited to actually be in Florida this year to celebrate with family. For years, we’ve celebrated both the Canadian and American holidays because my dad worked in the States and would get both holidays off. He retired this fall, but we couldn’t get away from tradition, plus who wouldn’t want to have two thanksgiving, right?
This year we hosted Garrett’s family for our Thanksgiving in October and had tons of leftovers. You can only eat so many turkey sandwiches, so we usually try to make some kind of a casserole dish to use up the last of it. This year I whipped up this yummy Cheesy Turkey Pasta Bake that was so good!
It takes those tender pieces of leftover turkey and combines them with pasta in a creamy homemade cheese sauce, covered with a crunchy panko crumb topping. I added in onions and mushrooms, but you could also toss in those leftover carrots and peas.
I sure hope we have some leftovers from our turkey tonight to make this again!
- 3 cups uncooked fusilli pasta
- 3 tbsp butter
- 1 cup finely chopped onion
- 1 cup finely chopped mushrooms
- 1 clove garlic, minced
- 3 tbsp flour
- 1 tsp salt
- ½ tsp pepper
- ½ tsp dried thyme
- ½ tsp Dijon mustard
- 2 cups milk
- 2 cups grated cheddar cheese, divided
- 2 cups chopped cooked turkey
- ½ cups panko crumbs or breadcrumbs
- Preheat oven to 350°F. Grease a 9” x 13” casserole dish. Cook pasta according to package directions in a large saucepan with salted water, while you prepare the rest of the ingredients. Drain pasta and set aside.
- Rinse and dry the saucepan. On medium heat, melt butter in the saucepan. Saute onions and mushrooms until soft, about 8-10 minutes. Add garlic and sauté for another minute.
- Stir in flour, salt, pepper, thyme and mustard. Cook while whisking for 2 minutes.
- Slowly pour in milk, while continuing to whisk.Cook until thickened, stirring constantly. Remove from heat.
- Stir in 1-1/2 cups cheddar cheese. Taste and check seasonings
- Add turkey and pasta into cheese sauce, and stir to combine.
- Pour mixture into the prepared casserole dish.
- Top with breadcrumbs and remaining ½ cup cheese.
- Bake for 30-35 minutes or until bubbly.
- Allow to rest for 10 minutes before serving.
Preheat oven to 350°F. Grease a 9” x 13” casserole dish. Cook pasta according to package directions in a large saucepan with salted water, while you prepare the rest of the ingredients. Drain pasta and set aside.
Rinse and dry the saucepan. On medium heat, melt butter in the saucepan. Saute onions and mushrooms until soft, about 8-10 minutes. Add garlic and sauté for another minute.
Stir in flour, salt, pepper, thyme and mustard. Cook while whisking for 2 minutes.
Slowly pour in milk, while continuing to whisk.Cook until thickened, stirring constantly. Remove from heat.
Add in 1-1/2 cups cheddar cheese. Taste and check seasonings
Stir in cheese until melted.Taste and check seasonings.
Add turkey and pasta into cheese sauce, and stir to combine.
Pour mixture into the prepared casserole dish.
Top with breadcrumbs and remaining ½ cup cheese.
Bake for 30-35 minutes or until bubbly. Allow to rest for 10 minutes before serving.
