Turkey Vegetable Casserole (Printable)

Tender turkey and veggies baked in a creamy, golden casserole perfect for any weeknight dinner.

# What You 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 - ½ teaspoon garlic powder
11 - ½ teaspoon dried thyme
12 - ½ teaspoon black pepper
13 - ½ teaspoon salt, to taste

→ Topping

14 - 1½ cups shredded cheddar cheese
15 - 1 cup breadcrumbs
16 - 2 tablespoons melted butter
17 - 2 tablespoons chopped fresh parsley (optional)

# Steps:

01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, melt 3 tablespoons butter. Add onions, carrots, and celery and sauté for 5 to 6 minutes until softened.
03 - Sprinkle flour over the vegetables and cook, stirring constantly, for 1 minute to form a roux.
04 - Gradually whisk in broth followed by milk. Cook while stirring until the sauce thickens, approximately 3 to 4 minutes.
05 - Blend in garlic powder, dried thyme, black pepper, and salt.
06 - Add turkey and frozen peas to the sauce mixture. Stir well and simmer for 2 minutes.
07 - Transfer the turkey mixture evenly into the prepared baking dish.
08 - Evenly sprinkle shredded cheddar cheese over the turkey mixture.
09 - In a small bowl, combine breadcrumbs with melted butter, then sprinkle evenly atop the casserole.
10 - Bake uncovered in preheated oven for 25 to 30 minutes until bubbly and golden brown.
11 - Optionally, garnish with chopped fresh parsley before serving warm.

# Expert Advice:

01 -
  • It comes together in an hour flat, which means weeknight dinners don't have to feel like a production.
  • The creamy sauce is pure indulgence—buttery, rich, and somehow makes every vegetable taste better than it probably deserves to.
  • You can prep it ahead and bake it later, which is honestly the dream when life gets chaotic.
02 -
  • The roux is non-negotiable—cook the butter and flour together before adding liquid, or your sauce will be lumpy and you'll spend the rest of the night wishing you'd done it right the first time.
  • Don't skip the low heat when making the sauce; high heat breaks the milk and creates a grainy texture that no amount of whisking fixes.
  • Your breadcrumb topping is the whole reason people come back for this, so butter those crumbs properly and watch them closely at the end so they brown instead of burn.
03 -
  • Brown your breadcrumbs in a pan with butter before topping if you're short on oven time—they'll already be golden and crispy when the casserole comes out.
  • Save the broth from roasting your turkey if you made the bird yourself; using that instead of store-bought broth adds a depth that makes people wonder what your secret is.

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