Cheesy Turkey Casserole

5 from 1 review

A cheesy casserole with leftover roast turkey and spinach with a crispy pancetta and breadcrumb topping.


  • 8 ounces short pasta (I used mezze penne)
  • 4 ounces diced pancetta
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 2 tablespoons flour
  • 1 1/4 cup whole milk
  • 1 tablespoon fresh herb mix (I used parsley and thyme)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 tablespoon Dijon mustard
  • 1 1/2 cup grated cheddar cheese, divided
  • 1 cup fresh spinach
  • 1 cup roasted turkey, cubed
  • 1 cup breadcrumbs


  1. Preheat oven to 375°F.
  2. In a small pan, cook the pancetta over medium heat until crispy. Remove it from the pan and let it drain on paper towels.
  3. Boil pasta for half the recommended time listed on the package, drain and set aside. In the same pot that the pasta was cooked in, melt the butter over medium heat. Add the garlic and saute for about two minutes. Add the two tablespoons of flour to the garlic and butter and whisk to combine. Let it cook for 1-2 minutes. Add the milk and whisk until smooth. Allow it to cook for several minutes until it starts to thicken. Add the chopped herbs, salt, pepper, and Dijon.
  4. Once the sauce has thickened, add 1 cup of the grated cheddar and whisk until smooth. If the mixture is too thick, dilute it with a splash of milk. Add the fresh spinach, turkey, and cooked pasta to the cheese mixture, stir to combine. Pour the mixture into an 8×8 square baking dish. Top with the remaining 1/2 cup of grated cheese, breadcrumbs, and crispy pancetta.
  5. Cover the dish with tin foil and bake for about 30 minutes. Remove the tin foil and continue baking for another 5-10 minutes, or until the cheese on top has melted. Let stand a few minutes before serving.


Keywords: turkey casserole, thanksgiving leftovers recipe