Save There's something about the way mushrooms smell when they hit hot butter that brings me right back to my aunt's kitchen the week after Thanksgiving. She'd stand at the stove with a glass of wine in one hand, tossing sliced mushrooms around a skillet like it was the easiest thing in the world. I didn't know then that she was transforming leftovers into something people actually looked forward to. Now I do the same thing every year, and it feels like carrying on a conversation we never had to finish.
I made this for a group of friends the day after Christmas once, and no one believed me when I said it was leftovers. Someone asked if I'd roasted a whole new turkey just for the casserole. I didn't correct them right away. There's a quiet pride in watching people go back for seconds of something you almost threw together on autopilot.
Ingredients
- Cooked turkey: Shredded or diced works equally well, dark meat keeps things moist, but white meat is traditional and just as good if the sauce is creamy enough.
- Spaghetti or linguine: Don't overcook it, the pasta keeps cooking in the oven and mushy noodles ruin the texture.
- Cremini or white mushrooms: Slice them thin so they cook fast and soak up all that butter and garlic without releasing too much water.
- Yellow onion: Finely chopped so it melts into the sauce and adds sweetness without chunks.
- Garlic: Fresh is best, it blooms in the butter and makes the whole kitchen smell like you know what you're doing.
- Frozen peas: Optional, but they add little pops of color and sweetness that balance the richness.
- Unsalted butter: You'll use it twice, once in the sauce and once to toast the panko, so don't skimp.
- All-purpose flour: This is your thickener, cook it long enough to lose the raw taste but not so long it browns.
- Whole milk and heavy cream: The combination gives you body without being too heavy or too thin.
- Parmesan cheese: Use the real stuff, not the dusty kind in a can, it melts better and tastes like actual cheese.
- Mozzarella or Gruyere: Mozzarella is mild and melty, Gruyere is nutty and fancy, both work beautifully.
- Dry white wine: Chardonnay is classic, but any dry white you'd drink will do, it deglazes the pan and adds depth.
- Chicken or turkey broth: Low sodium lets you control the salt, and it reinforces the turkey flavor without overpowering it.
- Dried thyme: Earthy and subtle, it reminds you this is comfort food with a little elegance.
- Nutmeg: Just a hint, freshly grated if you can, it makes cream sauces taste like a secret.
- Kosher salt and black pepper: Taste as you go, the cheese adds salt too.
- Panko breadcrumbs: They crisp up better than regular breadcrumbs and give you that golden crunchy top everyone fights over.
Instructions
- Prep the oven and dish:
- Set your oven to 375°F and grease a 9x13-inch baking dish with butter or cooking spray. This prevents sticking and makes cleanup easier later.
- Cook the pasta:
- Boil spaghetti in well-salted water until just al dente, it should still have a little bite. Drain it and set aside, don't rinse it or the sauce won't cling.
- Saute the aromatics:
- Melt 4 tablespoons of butter in a large skillet over medium heat, add the onions and cook for 2 minutes until they soften. Toss in the mushrooms and let them cook until they release their water and start to brown, about 5 minutes, then stir in the garlic and cook just until fragrant.
- Make the roux:
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes. This cooks out the raw flour taste and sets up your sauce to thicken properly.
- Deglaze with wine:
- Pour in the white wine and scrape up any browned bits stuck to the bottom of the pan, let it simmer for 2 minutes. Those bits are pure flavor.
- Build the sauce:
- Whisk in the broth, milk, and cream slowly so no lumps form, bring it to a gentle simmer. Let it cook for 3 to 4 minutes until it thickens just enough to coat the back of a spoon.
- Season and finish:
- Stir in the thyme, nutmeg, salt, and pepper, then remove the skillet from heat. Taste it now, this is your chance to adjust before everything goes in the oven.
- Combine everything:
- Add the cooked turkey, peas, and drained pasta to the sauce, tossing until every strand is coated. Fold in 1 cup of Parmesan and 1 cup of mozzarella or Gruyere, the residual heat will start melting them.
- Transfer to baking dish:
- Pour the whole mixture into your prepared dish and spread it out evenly. It should look creamy and generous.
- Top with crunch:
- In a small bowl, mix the panko with melted butter and 2 tablespoons of Parmesan, then sprinkle it evenly over the casserole. This layer turns golden and crispy and is non-negotiable.
- Bake until bubbly:
- Slide the dish into the oven and bake for 25 to 30 minutes, until the top is golden and the edges are bubbling. Let it rest for 10 minutes before serving so the sauce thickens up and doesn't run everywhere.
Pin it One winter, I made this on a Sunday and ate it for lunch all week. By Thursday, I was reheating a bowl at my desk and a coworker asked what smelled so good. I offered her a bite and she stood there with a fork, eyes closed, and said it tasted like someone's grandmother made it. I didn't tell her I'd only learned the recipe a year before.
Serving Suggestions
This pairs beautifully with a crisp green salad dressed in lemon vinaigrette to cut through the richness. A glass of the same Chardonnay you cooked with makes the whole meal feel intentional. If you want to lean into comfort, serve it with garlic bread and call it a night.
Storage and Reheating
Leftovers keep covered in the fridge for up to 4 days and reheat like a dream in the microwave or oven. If you're reheating in the oven, cover it with foil and add a splash of milk to bring the sauce back to life. It also freezes well for up to 3 months, just thaw it overnight in the fridge before baking.
Variations and Swaps
You can absolutely use rotisserie chicken instead of turkey, or even leftover ham if you're feeling adventurous. Swap the pasta for egg noodles or penne if that's what you have. Add sauteed spinach or roasted red peppers to sneak in more vegetables without changing the soul of the dish.
- Try Gruyere instead of mozzarella for a nuttier, more sophisticated flavor.
- Use half and half instead of milk and cream if that's easier.
- Toss in a handful of fresh parsley at the end for color and brightness.
Pin it This is the kind of dish that makes you feel like you've got it together, even when you don't. Serve it warm, with people you love, and let it do the rest.
Frequently Asked Questions
- → What type of pasta works best for this dish?
Linguine or spaghetti hold the creamy sauce well, providing a perfect texture balance.
- → Can I use a different protein instead of turkey?
Yes, rotisserie chicken is a great substitute and offers similar flavor and texture.
- → How do I get a golden crust on top?
Sprinkle a mix of panko breadcrumbs, melted butter, and Parmesan cheese before baking to achieve a crisp, golden topping.
- → Is using white wine essential in the sauce?
White wine adds brightness and depth; however, low-sodium broth can be used alone if preferred.
- → Can vegetables be added to enhance this casserole?
Sautéed bell peppers, spinach, or peas can be incorporated for additional flavor and color.
- → What cheese options complement this dish?
A combination of Parmesan and mozzarella or Gruyère provides creamy richness and a savory bite.