Turn your leftover Thanksgiving turkey into a mouthwatering turkey broccoli casserole. This comforting dish combines tender turkey with broccoli in a creamy, cheesy sauce. This hearty casserole is the perfect solution for post-holiday meals, as it breathes new life into leftover turkey and creates a delicious dish your family will love!
When it comes to holiday leftovers, it is easy to get stuck in a boring rut! I’m always looking for creative ways to repurpose leftovers because I always have a lot of turkey left, and there are only so many turkey sandwiches my family will eat!
I love this turkey broccoli casserole because it is made with simple ingredients and comes together in 35 minutes from start to finish. You can easily create a delicious, homemade meal without spending hours in the kitchen.
Adding broccoli gives it a pop of color and texture and a boost of vitamins and nutrients. The gooey, cheesy sauce makes the whole dish a family favorite.
In this post, I’ll explain the step-by-step process of making this casserole and provide tips and tricks. So, this year, turn those boring turkey leftovers into something truly special.
Are you looking for more ideas for using leftover turkey? Try turkey pizza, turkey corn chowder, or Instant Pot turkey stock.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Turkey: I love using leftover turkey in this recipe, especially after Thanksgiving, when I’m always looking for easy ways to use up those tasty leftovers.
- Broccoli: Frozen broccoli florets are my go-to for this casserole because they’re just so darn convenient. No need to spend time chopping and prepping – just toss it right in!
- Mushrooms
- Garlic
- Heavy cream
- Cheese: I like to use a blend of sharp cheddar and mozzarella for maximum flavor and gooeyness.
- Oil
- Salt
- Pepper
- Parsley
🥣How to Make Turkey Broccoli Casserole
- Preheat your oven to 395 degrees F and grease up a 9×13-inch baking dish.
- Slice up some mushrooms and mince a clove of garlic. Heat up a large skillet with a tablespoon of olive oil over medium heat, then toss in the mushrooms, frozen broccoli florets, and garlic. Cook for about 5 minutes until everything is nice and fragrant.
- Stir in the shredded cooked turkey, along with salt, pepper, and minced parsley for extra flavor. Then, add a cup of shredded cheese and the heavy cream, stirring until it simmers.
- Transfer the mixture to your prepared baking dish, then sprinkle the rest of the cheese on top. Bake for 20 minutes until the cheese is melted and golden brown.
🍴Serving Ideas
This Turkey Broccoli Casserole is a fantastic stand-alone dish that pairs beautifully with various sides. It’s the perfect cozy meal for busy weeknights or lazy weekends at home. Here are a few serving ideas.
- Garlic Bread: Slice up a crusty baguette, slather it with garlic butter, and toast until golden brown. Bread is perfect for scooping up all that cheesy goodness!
- Simple Salad: Balance out the casserole with a light, refreshing salad on the side. Try a mix of baby greens, cherry tomatoes, and cucumber slices with a tangy vinaigrette.
- Roasted Veggies: For extra veggie power, serve the casserole alongside oven-roasted carrots, asparagus, or Brussels sprouts.
- Mashed Potatoes: For the ultimate comfort food experience, pair your Turkey Broccoli Casserole with a scoop of fluffy mashed potatoes.
- Cranberry Sauce: If you’re making this casserole with leftover Thanksgiving turkey, serve it with tangy cranberry sauce on the side.
💭How to Store
Transfer any leftovers to an airtight container or wrap tightly with plastic wrap. It will keep in the fridge for up to 3-4 days. If you want to save your casserole for a rainy day (or a busy weeknight down the road), you can quickly freeze it for later.
Just transfer the cooled casserole to a freezer-safe container or wrap it tightly in plastic wrap followed by aluminum foil. Label it with the date and pop it in the freezer, where it will keep for up to 3 months.
When you’re ready to enjoy your leftover casserole, simply thaw it in the fridge overnight (if frozen) and then reheat it in the oven at 350 degrees F for about 20 minutes or until heated through and bubbly. You can also reheat individual portions in the microwave for a quick and easy meal.
⭐Tips
Be sure to check out the step by step instructions
- Use a mix of cheeses. I find that using a combination of cheeses adds depth and complexity to the flavor. Try a blend of sharp cheddar, mozzarella, and Parmesan for a genuinely irresistible casserole.
- This casserole is incredibly versatile, so play around with different add-ins and flavors. Try stirring in some cooked bacon, diced bell peppers, or even a pinch of red pepper flakes for a little kick.
- One of the best things about this casserole is that you can easily make it ahead of time and then just pop it in the oven when you’re ready to eat. Simply assemble the casserole as directed, cover it tightly with plastic wrap, and store it in the fridge for up to 24 hours. When you’re ready to bake, just remove the plastic wrap and proceed with the recipe as usual.
- You can use fresh broccoli if you prefer.
- This casserole is also great with chicken.
- You’ll know the casserole is done when the cheese is melted and bubbly and the edges are starting to brown.
⭐Did You Make This? Leave a Star Rating!
Turkey Broccoli Casserole Recipe
Ingredients
- 1 cup chopped mushrooms sliced
- 2 cups frozen broccoli florets
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 3 cups shredded cooked turkey 1 pound
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 ½ cups shredded cheese use your favorite cheese
- 1 ½ cups heavy cream
- 1 teaspoon minced parsley
Instructions
- Preheat the oven to 395 degrees F. Grease a 9×13-inch baking dish.
- Slice the mushrooms.1 cup chopped mushrooms
- Heat a large skillet with oil on medium heat. Add mushrooms, broccoli, and garlic and cook for 5 minutes.2 cups frozen broccoli florets, 1 tablespoon olive oil, 1 teaspoon minced garlic
- Stir in shredded turkey, salt, pepper and parsley. Now add 1 cup of shredded cheese and heavy cream. Stir and bring to a simmer.3 cups shredded cooked turkey, ½ teaspoon sea salt, ½ teaspoon ground black pepper, 2 ½ cups shredded cheese, 1 teaspoon minced parsley, 1 ½ cups heavy cream
- Transfer to the baking dish. Sprinkle the rest of the cheese on top and bake in the oven for 20 minutes until the cheese melts and is golden.
- Remove, garnish with parsley and serve.
Notes
- You can use fresh broccoli if you prefer.
- This casserole is also great with chicken.
- This casserole is incredibly versatile, so play around with different add-ins and flavors. Try stirring in some cooked bacon, diced bell peppers, or even a pinch of red pepper flakes for a little kick.
- You can easily make this ahead of time and then just pop it in the oven when you’re ready to eat. Simply assemble the casserole as directed, cover it tightly with plastic wrap, and store it in the fridge for up to 24 hours. When you’re ready to bake, just remove the plastic wrap and proceed with the recipe as usual.
- You’ll know the casserole is done when the cheese is melted and bubbly and the edges are starting to brown.
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Nutrition Information
Nutrition facts are estimates.
It’s very good but I’m gonna try it w chicken next time too instead of turkey.. thank you for sharing your recipe.
Yes, I’ve made it with chicken too, it works great. Thanks
I made it with smoked turkey and it was delicious!
My casserole was runny. I expected it to thicken when cooking in pot on stove and it didn’t. Then baked it the next day and it still was super runny. Cream stayed in the bottom. Had to eat it out of a bowl. I’m sure I did something wrong, just not sure what….