Turkey vegetable casserole dish (Printable)

Comforting casserole with turkey, veggies, and creamy sauce baked to a golden finish.

# 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 - 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 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; sauté until softened, about 5 to 6 minutes.
03 - Sprinkle flour over vegetables and stir continuously for 1 minute to cook the flour.
04 - Gradually whisk in broth then milk, cooking and stirring constantly until the sauce thickens, about 3 to 4 minutes.
05 - Incorporate garlic powder, dried thyme, black pepper, and salt into the sauce.
06 - Add cooked turkey and frozen peas. Mix thoroughly and simmer for 2 minutes.
07 - Spread the turkey mixture evenly into the prepared baking dish.
08 - Evenly sprinkle shredded cheddar cheese over the mixture.
09 - Combine breadcrumbs with melted butter in a small bowl; sprinkle evenly over the casserole.
10 - Bake uncovered for 25 to 30 minutes until golden brown and bubbling.
11 - Optionally garnish with fresh parsley and serve hot.

# Expert Tips:

01 -
  • One honest casserole that tastes like someone who loves you spent the afternoon cooking.
  • Ready in just an hour, which means weeknight dinners that feel special without the stress.
  • Uses up leftover turkey in a way that makes you grateful for the leftovers instead of tired of them.
02 -
  • The roux is everything—if you skip slowly whisking in the broth or rush it, you'll end up with lumps, and there's no graceful way to fix that mid-casserole.
  • Don't let that sauce bubble hard on the stovetop or it can break; keep the heat at medium and stir patiently.
  • The breadcrumb topping gets crispier if you give it the full 30 minutes, so resist the urge to pull it out early just because it smells amazing.
03 -
  • Use sharp cheddar instead of mild for a more interesting flavor—it won't overpower anything, but you'll taste the difference.
  • If your sauce seems too thin after adding the milk, don't panic; sometimes it thickens more as it bakes, especially once the casserole goes in the oven.

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