Turkey Vegetable Casserole (Printer-Friendly)

Comforting turkey casserole with peas, carrots, creamy sauce, and cheddar topping baked golden.

# What You'll Need:

→ Protein

01 - 3 cups cooked turkey, shredded or diced

→ Vegetables

02 - 1 cup frozen peas
03 - 1 cup carrots, diced
04 - 1 small onion, finely chopped
05 - 1 cup celery, diced

→ Sauce

06 - 2 cups low-sodium chicken or turkey broth
07 - 1 cup whole milk
08 - 3 tablespoons unsalted butter
09 - 3 tablespoons all-purpose flour
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon salt, adjust to taste

→ Topping

14 - 1 1/2 cups shredded cheddar cheese
15 - 1 cup breadcrumbs
16 - 2 tablespoons melted butter
17 - 2 tablespoons chopped fresh parsley, optional

# How to Make It:

01 - Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
02 - Melt 3 tablespoons butter in a large skillet over medium heat. Add onions, carrots, and celery; sauté for 5 to 6 minutes until softened.
03 - Sprinkle flour over the vegetables and cook, stirring continuously, for 1 minute.
04 - Gradually whisk in the broth, followed by the milk. Cook while stirring until the sauce thickens, about 3 to 4 minutes.
05 - Stir in garlic powder, dried thyme, black pepper, and salt until well incorporated.
06 - Add cooked turkey and peas to the sauce mixture. Stir thoroughly and simmer for 2 minutes.
07 - Transfer the turkey and vegetable mixture evenly into the prepared baking dish.
08 - Sprinkle shredded cheddar cheese evenly over the turkey mixture.
09 - In a small bowl, mix breadcrumbs with melted butter; sprinkle uniformly over the cheese layer.
10 - Bake uncovered for 25 to 30 minutes until the topping is golden and bubbling.
11 - Optionally garnish with chopped fresh parsley. Serve hot.

# Expert Advice:

01 -
  • One dish means one cleanup, and the whole thing comes together in under an hour.
  • Creamy, savory, and somehow both hearty and light enough to eat on a Tuesday night without guilt.
  • Leftovers taste even better the next day, making it perfect for meal prep or unexpected visitors.
02 -
  • Lumpy sauce happens when you add liquid too fast or skip the whisking; slow and steady wins every time.
  • The casserole will bubble at the edges first—that's perfect; give it a few more minutes for the center to catch up.
  • Cooking the vegetables partially in the skillet matters; fully cooked vegetables turn mushy after 25 minutes in the oven.
03 -
  • Make it a day ahead; the flavors deepen and you can bake it straight from the fridge (add 5 to 10 minutes to the baking time).
  • Use sharp cheddar for more character, or mix cheddar with gruyère if you want the casserole to taste a little less everyday and a little more like something you'd order at a proper restaurant.

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