Leftover Turkey Pasta Casserole


  • 2 cups fusilli pasta
  • 1 medium oniondiced
  • 2 celery stalksdiced
  • 12 oz bag green beansthawed
  • 2 Tbsp extra virgin olive oil
  • 1 small clove garlicminced
  • 3/4 cup cheddar cheeseshredded
  • 11 oz can cream of celery soup
  • 3 cups turkeyleftover, cubed or shredded
  • salt and pepperto taste
  • 1/4 cup breadcrumbsor panko


let’s do it
  1. Preheat oven to 350 degrees.
  2. Cook pasta until just before al dente, set aside.
  3. Heat oil in large skillet over medium heat then sauté onions and celery. Cook until onion is translucent and celery is soft. Add garlic and green beans and cook an additional 2 minutes.
  4. Transfer vegetable mixture to large mixing bowl then add turkey, pasta, soup, and cheese. Combine thoroughly. Season with salt and pepper to taste.
  5. Pour mixture into a 9″ square casserole dish and sprinkle with Panko.
  6. Bake uncovered, 20-30 minutes until the center is hot and sides are bubbly.
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