The Best Leftovers Casserole Recipe

Name: The Best Leftovers Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb mozzarella cheese (I think swiss would also be good); 2 cups elbow macaroni; 1 tablespoon butter; 1 teaspoon olive oil; 1 lb mushroom, sliced thickly; 1 small onion, thinly sliced; 3 cloves garlic, minced; 4 cups cooked cubed turkey; 1/2 cup butter; 1/2 cup all-purpose flour; 3 cups homemade turkey broth (chicken or vegetarian can be substituted); 1 1/2 cups sour cream (NOT lowfat); 1/2 cup white wine; 1 dash freshly grated nutmeg; 1 dash salt; 1 dash freshly grated black pepper; 1 cup fresh breadcrumb; 2 tablespoons melted butter; 1/2 cup freshly grated parmesan cheese

Servings: persons

1/2 lb mozzarella cheese (I think swiss would also be good)
2 cups elbow macaroni
1 tablespoon butter
1 teaspoon olive oil
1 lb mushroom, sliced thickly
1 small onion, thinly sliced
3 cloves garlic, minced
4 cups cooked cubed turkey
1/2 cup butter
1/2 cup all-purpose flour
3 cups homemade turkey broth (chicken or vegetarian can be substituted)
1 1/2 cups sour cream (NOT lowfat)
1/2 cup white wine
1 dash freshly grated nutmeg
1 dash salt
1 dash freshly grated black pepper
1 cup fresh breadcrumb
2 tablespoons melted butter
1/2 cup freshly grated parmesan cheese

1
First, grate mozzarella cheese; set aside.
2
Next, put on a large pot of salted water to boil; when boiling, cook elbow macaroni until almost tender; drain, then return to pot; set aside.
3
Meanwhile, preheat oven to 350F; spray a large casserole dish (I used a deep 13x9 pan) with nonstick spray like Pam and set aside.
4
In a large skillet over medium heat, melt the 1 tbsp of butter and add oil; saute mushrooms, onion and garlic until mushrooms are tender; drain off any liquid and add to cooked macaroni; stir.
5
Add cooked turkey cubes to mushroom/pasta mixture; stir.
6
In a large pot, melt the 1/2 cup butter over medium heat and whisk in the flour; whisk constantly for about one minute or until butter and flour are well combined.
7
Whisk in turkey stock (preferably made from Rescued Turkey Stock recipe#24576), sour cream and wine.
8
Note that lowfat or nonfat sour cream may not be able to stand up to the constant heat without breaking down; that is why fullfat sour cream is recommended.
9
Over medium heat, whisking constantly, cook mixture until sauce thickens up; add nutmeg, salt and pepper.
10
Add all but one cup of the sauce to the pasta mixture, and stir well.
11
Set aside a good handful of the shredded mozzarella, then stir remaining mozzarella into pasta mixture.
12
Fill prepared casserole dish with pasta mixture, then drizzle reserved cup of sauce over top, then sprinkle with reserved mozzarella cheese.
13
Combine fresh breadcrumbs and melted butter, then sprinkle over casserole, then top with the parmesan cheese.
14
Bake in preheated oven for 30 minutes; casserole will be quite bubbly.
15
Serve with a green salad and the wine you used in the sauce.

1567

kcal

Calories

Fat

Carbs

151

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 19 ingredients. The key ingredients include: 1/2 lb mozzarella cheese (I think swiss would also be good), 2 cups elbow macaroni, 1 tablespoon butter, 1 teaspoon olive oil, and more.

Yes, The Best Leftovers Casserole falls under the Pasta & Noodles 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!

The Best Leftovers Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions