Easy Turkey Potato-Topped Casserole Recipe

Name: Easy Turkey Potato-Topped Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large russet potatoes, peeled, cooked cut into chunks; 3 tablespoons butter (can use more or less); 2 ½ cups half-and-half or 2 ½ cups milk, divided; ¼ cup butter; salt and pepper; 1 medium onion, chopped; 1 tablespoon fresh minced garlic; ¼ cup flour; 1 tablespoon Dijon mustard; 2 teaspoons lemon juice (can use more); 12-1 teaspoon dried thyme; 2 cups cubed cooked turkey or 2 cups chicken; 1 ½ cups frozen mixed vegetables; ¼ cup grated parmesan cheese

Servings: persons

4 large russet potatoes, peeled, cooked cut into chunks
3 tablespoons butter (can use more or less)
2 ½ cups half-and-half or 2 ½ cups milk, divided
¼ cup butter
salt and pepper
1 medium onion, chopped
1 tablespoon fresh minced garlic
¼ cup flour
1 tablespoon Dijon mustard
2 teaspoons lemon juice (can use more)
12-1 teaspoon dried thyme
2 cups cubed cooked turkey or 2 cups chicken
1 ½ cups frozen mixed vegetables
¼ cup grated parmesan cheese

1
Drain and mash the potatoes with 1/2 cup half and half or milk, 3 tbsp butter and salt and pepper (can add in a few tablespoons grated Parmesan cheese or 1/3 cup grated cheddar cheese if desired to the mashed potatoes to kick them up a notch!
2
).
3
Meanwhile, in a heavy bottom saucepan, melt remaining butter over medium heat.
4
Cook the onion and garlic in 1/4 cup butter until softened (about 5 minutes).
5
Add in flour; cook, stirring 1 minute.
6
Gradually whisk in 2 cups half and half cream, salt and pepper, mustard, lemon juice and thyme; cook, whisking often (about 10 minutes) or until thickened.
7
Add cubed cooked turkey and veggies; cook 5 minutes, or until veggies are tender.
8
Pour into a greased 8-inch square baking dish.
9
Spread potatoes over top; sprinkle with Parmesan cheese.
10
Broil for 2 minutes, or until golden brown.

919

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 large russet potatoes, peeled, cooked cut into chunks, 3 tablespoons butter (can use more or less), 2 ½ cups half-and-half or 2 ½ cups milk, divided, ¼ cup butter, and more.

Yes, Easy Turkey Potato-Topped Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Turkey Potato-Topped Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions