Description
A comforting Turkey Mac and Cheese Casserole combining tender cooked turkey, elbow macaroni, creamy cheddar cheese, and a savory cream of chicken soup base, topped with a crunchy toasted panko breadcrumb topping. Perfect for using leftover turkey and delivering a hearty, satisfying meal.
Ingredients
Scale
Main Ingredients
- 2 cups cooked turkey, cut into bite-sized cubes
- 1 small sweet onion, diced
- Salt and pepper to taste
- 2 cups elbow macaroni, uncooked
- 2 (10.5 ounce) cans cream of chicken soup
- 1 cup cheddar cheese, grated
- 2 cups milk
- 3 tablespoons butter
Crunchy Panko Topping
- 2 tablespoons butter
- 4 ounces panko bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried parsley
Instructions
- Prepare Turkey: Cut cooked turkey into bite-sized cubes and set aside.
- Sauté Onion: Heat a medium fry pan over medium-high heat and add 3 tablespoons butter. Once melted and sizzling, add diced onion. Sauté until soft and translucent, about 5 minutes.
- Assemble Casserole: Spray a 9 x 13 inch Pyrex baking dish with cooking spray. Spread uncooked elbow macaroni evenly over the bottom. Layer the cubed turkey over the macaroni.
- Mix Soup Base: In a medium bowl, whisk together milk and cream of chicken soup. Stir in the sautéed onions and season with salt and pepper.
- Combine and Refrigerate: Pour the soup mixture evenly over the turkey and macaroni. Cover the baking dish and refrigerate overnight to allow flavors to meld and pasta to soften slightly.
- Bake Casserole: Preheat the oven to 350°F (175°C). Spread grated cheddar cheese evenly over the top of the casserole. Bake uncovered for up to 1 hour, or until bubbly and heated through.
- Prepare Panko Topping: While the casserole bakes, heat 2 tablespoons butter in a medium fry pan over medium-high heat. When butter is almost melted and sizzling, add panko breadcrumbs, salt, garlic powder, and dried parsley. Reduce heat to medium and toast the breadcrumbs, stirring constantly until golden brown. Remove from heat.
- Finish and Serve: Once the casserole is cooked, sprinkle the toasted panko breadcrumb mixture evenly on top. Serve hot with a tossed salad as a perfect side dish.
Notes
- This recipe is an excellent way to use leftover turkey and combine it with creamy macaroni and cheese flavors.
- Letting the casserole sit overnight enhances the flavor and allows the pasta to absorb the sauce better.
- The crunchy panko topping adds a delightful texture contrast to the creamy casserole.
- For a milder onion flavor, sauté the onions gently until translucent without browning.
- You can substitute cream of chicken soup with a homemade roux-based sauce for a fresh alternative.
- Serve with a green tossed salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 261 kcal
- Sugar: 5 g
- Sodium: 306 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 38 mg
