Cheesy Turkey and Broccoli Casserole
There’s something deeply comforting about a warm, bubbly casserole coming out of the oven — especially in the cooler months when seasonal flavors and cozy dinners matter most. This Cheesy Turkey and Broccoli Casserole takes leftover or freshly cooked turkey and pairs it with bright broccoli, tender rice or pasta, and a creamy, cheesy sauce for a one-dish meal that feeds a crowd or provides several days of satisfying lunches. It’s a great way to celebrate seasonal produce and stretch holiday turkey into a new, craveable dinner. If you love easy, homey casseroles, you’ll enjoy how forgiving and flexible this recipe is; you can tweak textures and flavors to match what you have on hand or your family’s favorites. For another broccoli-forward comfort dish, check out this broccoli cheese casserole for inspiration.
Ingredients & Equipment
Ingredients
- 2 cups cooked turkey, shredded
- 2 cups broccoli florets, steamed
- 1 cup cooked rice or pasta
- 1 cup cheddar cheese, shredded
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 teaspoon paprika (optional)
- 1/2 cup breadcrumbs (optional for topping)
Notes
- The amounts are flexible — this casserole scales easily. If you want more sauce, add another 1/4 to 1/2 cup of milk or an extra 1/2 cup of shredded cheese.
- Use leftover turkey from a roast or simple oven-roasted turkey breast. Rotisserie turkey works well, too.
- Steam broccoli until just tender-crisp so it doesn’t overcook during baking. Frozen broccoli can be used if thawed and well-drained.
Helpful tools and equipment
- 9×9-inch or similar-sized greased casserole dish (or a 2-quart baking dish)
- Large mixing bowl and spatula for combining ingredients
- Steamer basket or pot to steam broccoli (or a microwave-safe bowl to steam quickly)
- Measuring cups and spoons
- Cheese grater (if using block cheese)
- Optional: food processor or blender if you make a homemade sauce, an instant-read thermometer for checking reheated leftovers, and a baking sheet to place under the casserole in case of spills
For other cozy casseroles and hearty baked dishes, you might also like this cheesy hamburger potato casserole.
Step-by-Step Instructions (with tips)
H3: Prep and Oven
- Preheat your oven to 350°F (175°C).
- Tip: If you like a crispier topping, switch the oven to 375°F for the last 5–10 minutes of baking, watching closely so the top doesn’t burn.
H3: Combine Ingredients 2. In a large bowl, combine cooked turkey, steamed broccoli, cooked rice or pasta, cheddar cheese, cream of mushroom soup, milk, garlic powder, salt, pepper, and paprika (if using).
Tip: If your rice has dried out in the fridge, add an extra splash of milk to make the mix creamy. For more flavor, stir in 1–2 tablespoons of Dijon mustard or 1/4 cup of sautéed onions.
- Mix until well combined.
- Tip: Use a large spatula to fold the ingredients so the broccoli stays intact. If you prefer a smoother sauce, pulse the cream-of-mushroom, milk, and half of the cheese in a blender or food processor before mixing.
H3: Bake 4. Pour the mixture into a greased casserole dish. Spread evenly.
Tip: Grease the dish with butter or nonstick spray to make serving easier and prevent sticking.
- If desired, sprinkle breadcrumbs on top for added crunch. You can toss breadcrumbs with a tablespoon of melted butter, a pinch of salt, and some grated Parmesan for extra flavor.
- Variation: For an extra-herby crust, mix panko breadcrumbs with chopped fresh parsley and lemon zest.
- Bake in the preheated oven for 25–30 minutes or until heated through and the top is golden brown.
- Tip: If your casserole is cold from the fridge, add an extra 10–15 minutes to the bake time. Check the center with an instant-read thermometer — it should reach about 165°F (74°C).
- Let cool for a few minutes before serving. Enjoy!
- Tip: Letting it rest helps the casserole set so it slices neatly. Garnish with chopped fresh parsley, green onions, or an extra sprinkle of cheddar.
H3: Variations & Kitchen Tips
- Rice vs Pasta: Use short pasta like rotini or elbow macaroni for a more traditional casserole texture or stick with rice (white, brown, or wild) for a grainier bite. Pre-cooked rice channels flavors well and keeps the casserole moist.
- Broccoli Prep: Roast broccoli in the oven with olive oil and a pinch of salt at 425°F for 10–12 minutes instead of steaming for a caramelized, deeper flavor. If using frozen broccoli, thaw and press out excess water to avoid a watery casserole.
- Sauce Swap: If you prefer not to use canned soup, make a quick béchamel by melting 2 tablespoons butter, whisking in 2 tablespoons flour, and gradually adding 1 cup milk until thickened. Stir in a splash of cream and 1/4 cup grated cheese for richness.
- Cheese Options: Cheddar is classic, but gruyère, Monterey Jack, or a sharp white cheddar will change the flavor profile nicely.
- Add-Ins: Stir in 1/2 cup cooked mushrooms, 1/4 cup sun-dried tomatoes, or 1/2 cup peas for extra color and taste.
- Make it spicy: Add a pinch of cayenne, some chopped canned green chiles, or a dash of hot sauce to the mix.
For a different protein-forward weeknight dish, try this quick chicken and broccoli stir-fry for a fast alternative.
Storage, Freezing & Make-Ahead Tips
H3: Refrigerator Storage
- Cool the casserole to room temperature (no more than 2 hours) before refrigerating.
- Store in an airtight container or cover the casserole dish tightly with plastic wrap or foil.
- Leftovers keep well in the fridge for 3–4 days. Reheat in a 350°F oven until warmed through (about 15–20 minutes) or microwave single servings until hot.
H3: Freezing
- To freeze whole: Assemble the casserole but do not bake. Wrap tightly with plastic wrap and foil, or transfer to a freezer-safe container. Label with date. Freeze for up to 3 months.
- To freeze portions: Scoop individual portions into freezer-safe containers. Leave a little headroom for expansion. Freeze for up to 3 months.
- Reheating from frozen: Thaw overnight in the refrigerator for best results, then bake at 350°F for 30–40 minutes until hot. If baking from frozen, cover with foil and bake at 350°F for 45–60 minutes; remove foil for the last 10 minutes to brown the top.
- Texture note: Breadcrumbs may soften after freezing. If you want to preserve a crunchy top, add fresh breadcrumbs or panko and bake briefly to crisp before serving.
H3: Make-Ahead Strategy
- Prepare components (cook rice/pasta, shred turkey, steam broccoli, make sauce) and store separately in the fridge for 1–2 days. Assemble and bake when ready.
- You can fully assemble and refrigerate for up to 24 hours before baking; this helps meld flavors and makes weeknight dinners effortless.
For more ideas on simple make-ahead casseroles, see this practical 4-ingredient ground beef casserole.
How to Use / Serve This Dish
H3: Serving Suggestions
- Serve hot as the centerpiece of a family dinner with a crisp green salad (think arugula, lemon vinaigrette) to cut through the richness.
- Add a side of roasted root vegetables or garlic bread to make the meal heartier.
- For a lighter plate, pair with steamed green beans or a tangy slaw.
H3: Portioning and Meal Ideas
- This casserole is perfect for packing lunches. Place a portion in a microwave-safe container with a fresh salad on the side.
- Turn leftovers into a quick lunch bowl: reheat a portion and top with a fried egg, hot sauce, or a squeeze of lemon for brightness.
- Make it into a potluck-friendly dish by transferring to an attractive baking dish and keeping warm on a low oven setting.
H3: Creative Variations
- Mexican-style: Swap cheddar for pepper jack, add a can of drained black beans, a 1/2 cup corn, and season with cumin and chili powder. Top with crushed tortilla chips instead of breadcrumbs.
- Italian-style: Use marinara mixed into a béchamel, toss in cooked penne, and top with mozzarella and Parmesan for a melty, tomato-forward bake.
- Low-carb: Skip rice/pasta and increase broccoli and turkey; stir in a bit more cheese and a low-carb cream sauce.
FAQ
Q: Can I use raw turkey in this recipe?
A: This recipe assumes cooked turkey. If you use raw turkey, cook it first (pan-sear or roast) and shred it — raw poultry won’t finish properly in the short casserole bake time. Alternatively, dice small pieces and sauté until fully cooked before mixing.
Q: How long does this casserole last in the fridge after baking?
A: Baked casserole will keep 3–4 days in an airtight container in the refrigerator. Reheat to an internal temperature of 165°F (74°C) before eating.
Q: What’s a good substitute for canned cream of mushroom soup?
A: Make a simple homemade sauce: melt 2 tablespoons butter, whisk in 2 tablespoons flour, slowly add 1 cup milk, season with salt, pepper, and a splash of Worcestershire or soy sauce for umami. Stir in a little sautéed mushrooms if you want the mushroom flavor.
Q: Can I use frozen broccoli?
A: Yes. Thaw and press out excess moisture to prevent a watery casserole. You can also roast frozen broccoli on a sheet pan to evaporate excess water and build flavor before adding to the mix.
Conclusion
Cheesy Turkey and Broccoli Casserole is the kind of cozy, adaptable recipe that turns seasonal or leftover turkey into a new favorite — melty cheese, tender broccoli, and a creamy sauce make every bite feel like home. Whether you’re finishing off holiday bird, meal-prepping for a busy week, or feeding a crowd, this casserole brings warmth and comfort with minimum fuss. If you’d like ideas for variations or similar recipes to try, check out these helpful resources: Easy Broccoli Rice Casserole with Turkey, Cheesy Broccoli, Turkey, and Rice Casserole, Cheesy Turkey and Broccoli Bake | 12 Tomatoes, and Leftover Turkey Meets Broccoli in This Irresistible Cheesy Casserole. Give it a try this week, then come back and share your favorite twist — I’d love to hear how you made it your own.
Cheesy Turkey and Broccoli Casserole
Ingredients
Main Ingredients
- 2 cups cooked turkey, shredded Use leftover turkey from a roast or rotisserie.
- 2 cups broccoli florets, steamed Steam until just tender-crisp.
- 1 cup cooked rice or pasta Short pasta like rotini or elbow macaroni can be used.
- 1 cup cheddar cheese, shredded Other cheeses like gruyère or Monterey Jack can also be used.
- 1 can cream of mushroom soup This can be swapped with a homemade sauce.
- ½ cup milk Adjust amount for creaminess.
- ½ teaspoon garlic powder
- to taste Salt and pepper
- ½ teaspoon paprika (optional)
- ½ cup breadcrumbs (optional for topping) Can be mixed with butter, salt, and cheese.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine cooked turkey, steamed broccoli, cooked rice or pasta, cheddar cheese, cream of mushroom soup, milk, garlic powder, salt, pepper, and paprika (if using). Mix until well combined.
- Pour the mixture into a greased casserole dish and spread evenly. If desired, sprinkle breadcrumbs on top.
Baking
- Bake in the preheated oven for 25–30 minutes or until heated through and the top is golden brown.
- Let cool for a few minutes before serving.
