Pin It My neighbor handed me a foil-wrapped dish the weekend after Thanksgiving, insisting I try her leftover casserole. One bite and I was hooked—tender turkey, creamy pasta, and that hidden gravy pocket in the middle that made every forkful ridiculously moist. I begged for the method, scribbled notes on a napkin, and have been making my own version ever since.
I made this for my cousins during a rainy Saturday game night, and they polished off the entire pan before halftime. Someone joked it tasted like comfort in casserole form, and honestly, thats exactly what it is. Now its my go-to whenever I need to feed a crowd without spending hours in the kitchen.
Ingredients
- Penne or rigatoni: The ridges and tubes trap all that cheesy, gravy goodness, so dont swap for smooth noodles.
- Turkey or chicken gravy: This is the secret to moisture, homemade is fantastic but a good jarred version works just fine.
- Cooked turkey breast: Shred it by hand for the best texture, rotisserie chicken is a solid backup.
- Mozzarella, cheddar, and Parmesan: The trio melts beautifully and adds layers of flavor you cant get from just one cheese.
- Whole milk: Creates a creamy sauce that binds everything together without feeling heavy.
- Onion and garlic: Build the base flavor, dont skip sauteing them until soft and fragrant.
- Frozen peas: Optional but they add little pops of sweetness and color.
- Dried thyme: A hint of earthiness that makes the dish feel more home-cooked.
Instructions
- Prep your oven and dish:
- Set your oven to 190°C (375°F) and grease a 9x13-inch baking dish so nothing sticks. This step sets you up for easy cleanup later.
- Boil the pasta:
- Cook your penne or rigatoni in well-salted water until just al dente, then drain. Slightly undercooked is perfect since itll finish baking in the oven.
- Saute the aromatics:
- Heat olive oil in a skillet over medium heat, add your chopped onion, and cook until soft and translucent, about 5 minutes. Stir in the minced garlic, thyme, salt, and pepper, cooking for another minute until your kitchen smells amazing.
- Make the creamy sauce:
- Sprinkle flour over the onions and stir for a minute to cook off the raw taste. Slowly whisk in the milk, stirring constantly until the mixture thickens into a smooth sauce, about 2 to 3 minutes, then add the butter and let it melt in.
- Combine pasta and fillings:
- In a large bowl, mix the cooked pasta, onion sauce, shredded turkey, peas if using, and half of each cheese. Toss everything until evenly coated.
- Layer the casserole:
- Spread half the pasta mixture into your greased baking dish, pressing it down gently. Pour or spoon the gravy evenly over this layer, letting it soak into every crevice for that signature moist maker magic, then top with the remaining pasta.
- Top with cheese:
- Sprinkle the rest of the mozzarella, cheddar, and Parmesan over the top in an even layer. This creates that irresistible golden, bubbly crust.
- Bake until golden:
- Slide the dish into the oven uncovered and bake for 30 to 35 minutes, until the cheese is melted, bubbling, and lightly browned. Let it rest for 10 minutes before serving so the layers set and you can cut clean portions.
Pin It The first time I served this at a family dinner, my uncle went back for thirds and asked if I could make it for every holiday. It stopped being just a way to use leftovers and became the thing people actually requested, proof that simple comfort food beats fancy any day.
Swaps and Variations
Swap turkey for rotisserie chicken or leftover roast chicken when you dont have holiday extras. Toss in sauteed mushrooms or a handful of fresh spinach for more veggies without changing the spirit of the dish. If you need it gluten-free, use your favorite gluten-free pasta and swap all-purpose flour for a gluten-free blend.
What to Serve Alongside
A crisp green salad with a tangy vinaigrette cuts through the richness perfectly. Crusty bread or garlic bread is great for mopping up any extra gravy on your plate. Roasted broccoli or green beans add a nice contrast in texture and color.
Storage and Reheating
Leftovers keep covered in the fridge for up to three days and taste even better the next day once the flavors meld. Reheat individual portions in the microwave or cover the whole dish with foil and warm in a 180°C (350°F) oven until heated through. You can also freeze portions in airtight containers for up to two months, just thaw overnight in the fridge before reheating.
- Cover with foil when reheating in the oven to keep the top from over-browning.
- Add a splash of milk or extra gravy if it seems dry after storing.
- Label frozen portions with the date so you remember when you made it.
Pin It This casserole has become my answer to cold nights and hungry crowds, no drama required. I hope it lands on your table as often as it does on mine.
Recipe FAQs
- → What kind of pasta works best for this dish?
Short, sturdy pasta shapes like penne or rigatoni hold up well and evenly absorb the savory flavors.
- → Can I substitute turkey with another protein?
Yes, roast chicken is an excellent alternative that complements the flavors and texture nicely.
- → How does the gravy layer affect the casserole?
The gravy creates a moist center that keeps the layered pasta tender and infuses rich, savory depth throughout.
- → Are there options to add more vegetables?
Frozen peas are included, but adding sautéed mushrooms or spinach can boost vegetable content and flavor.
- → Can this casserole be made gluten-free?
Using gluten-free pasta and substituting all-purpose flour with a gluten-free thickener makes it suitable for gluten-free diets.