6 servings (serving size: about 1 2/3 cups)

You don't even need leftover turkey for this creamy make-ahead casserole because it starts with quick-cooking turkey cutlets that you season and cook in a skillet.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Cook pasta according to package directions, omitting salt and fat. Drain.

Step 3

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle turkey with 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add turkey to pan; cook 2 minutes on each side or until done. Remove turkey from pan.

Step 4

Add 1/4 teaspoon onion powder, sherry, and mushrooms to pan. Cover and cook 4 minutes or until mushrooms are tender.

Step 5

Combine peas, milk, sour cream, cheese, and soup in a large bowl. Chop turkey. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, pasta, turkey, and mushroom mixture to soup mixture, tossing gently to combine. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.

Step 6

Combine breadcrumbs and butter in a small dish, tossing to combine. Sprinkle breadcrumb mixture over pasta mixture. Bake at 450° for 12 minutes or until bubbly and thoroughly heated.

Ratings & Reviews

Great Make-Ahead Dish!

November 09, 2015
This was a great make-ahead dish that the entire family liked, even my picky eaters!  http://determinedwwmomma.blogspot.com

LisaR123's Review

January 11, 2014
Okay, leftovers were a bit better than original dish. This was a bit bland for my tastes, I don't normally salt at the table and I had to with this dish. I made it as is for the first time, I'll "spice" it up but will continue to use it as a "base" . I also used leftover holiday turkey for this in lieu of the chicken. I froze half of the recipe to make in the future- I'll comment on how it freezes when I pull it out and make it.

EICrabb's Review

December 03, 2013
Delicious. Very nice remake of a super fattening favorite. Didn't have sherry so I used a nice cab and it was delicious. Also used rigatoni as not a big fan of spaghetti.

Penny1's Review

October 16, 2013
We don't eat many casseroles, because we generally don't like them. This was really good and I will definitely make it again. I did made a few substitutions: I used leftover turkey and regular spaghetti (broken in half). Also chopped scallions instead of onion powder, which I browned with the mushrooms, then added the sherry and cooked for about 4 minutes. Also, substituted half and half for the milk. When I mixed all the ingredients together in a bowl, I threw in about 1/2 cup of shredded cheddar cheese for extra flavor. I topped the casserole with panko crumbs mixed with the butter. I think you can make this recipe your own in so many ways and I loved that you can make it ahead and cook when you are ready. Definitely not bland.

BioSuze's Review

December 30, 2011
Definitely a little bland. I added extra onion powder, lots of sherry, and extra cheese. Much better with these additions.

swmillen's Review

November 02, 2011
I added tyme, sub'd the turkey with chicken breasts, and broke the pasta in half before adding it to the water - I think this really helped for serving and eating.Since I don't care for mushrooms, I used more peas and added celery. Will make again.

amandanorell's Review

May 02, 2011
This is just a good recipe. It is not great nor is it bad. The flavor and texture is reminiscent of everything you love about casseroles. The one thing that makes this a good but not a great recipe is the turkey and it's preparation. The cutlets, were too thin, dry and lacking in flavor. In the future I would maybe prepare the cutlets differently or even consider using a different meat.

steponme's Review

April 06, 2011
Thought this was a tasty weeknight meal. I served with blanched/sauteed green beans and garlic bread. This will go into may meal rotation.

nycook7's Review

March 26, 2011
SO good!!!! Probably the best casserole I make regularly. Added about 2 TB of slivered almonds for crunch. Whole family, including 2 picky kids, loves it!

Tiffsta6715's Review

January 11, 2011
This recipe was fast and OK, not great. I definetly wouldnt use turkey cutlets again. Id bake chicken or turkey breast in the oven real fast or use already cooked meat. The sauce was way too thick I used 1 Cup 1% milk and it was still too thick after baking in the oven, or maybe it was just too much sauce...I added more peas (1Cup) and less mushrooms (1-1/2 packages). There was still a ton of mushrooms! I cant imagen using 2 whole pacakages. Id say one package is plenty. I also omitted the sherry because I didnt have any. After reheating, the sour cream broke a bit but not too much...