One Pot Turkey Casserole: Easiest Weeknight Dinner

January 18, 2026

By:

One pot turkey casserole is the ultimate comfort food, especially when you’re craving something hearty and satisfying with minimal clean up. This streamlined recipe utilizes leftover turkey, pantry staples, and a single pot to create a creamy, flavorful casserole that the whole family will love. If quick meals from one pot recipes are your thing you’re in the right place!

Growing up, my grandmother always made a big pot of turkey tetrazzini after Thanksgiving, a sort of precursor to this one pot turkey casserole. It was a delicious way to use leftover turkey and always brought everyone together around the table. This version is my twist on her classic, simplified for busy weeknights.

Why You Will Love This one pot turkey casserole Recipe

This one pot turkey casserole recipe is pure comfort food magic, simplified for modern life. First and foremost, it’s incredibly easy to make, which is a lifesaver on chaotic evenings. Everything cooks in one pot, dramatically reducing cleanup time.

Beyond its convenience, the flavor is simply outstanding! The creamy sauce coats tender turkey and perfectly cooked pasta or rice.

Plus, it’s a fantastic way to use leftover turkey, transforming it into a completely new and exciting meal. Its a great budget friendly way to curb food waste. This recipe is also easily customizable!

one pot turkey casserole - Detail or variation
Close-up detail

Ingredients Needed for This one pot turkey casserole Recipe

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup milk
  • 1/2 cup chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked turkey, cubed
  • 1 (10 ounce) package frozen mixed vegetables
  • 1 cup uncooked pasta (rotini or medium shells work well) or 2 cups cooked rice, to suit preference
  • 1/2 cup shredded cheddar cheese, for topping

How to Make This one pot turkey casserole Recipe

  1. 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  1. 2. Stir in the condensed cream of mushroom soup, condensed cream of chicken soup, milk, and chicken broth. Season with dried thyme, salt, and black pepper. Bring the mixture to a simmer.
*Tip: Whisk constantly to avoid lumps.*
  1. 3. Add the cubed cooked turkey, frozen mixed vegetables, and uncooked pasta (or cooked rice, if using). Stir well to combine.
  1. 4. If using uncooked pasta, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the pasta is cooked through and the sauce has thickened. Stir occasionally to prevent sticking. If using cooked rice, simply heat through.
  1. 5. Remove the pot from the heat and sprinkle the shredded cheddar cheese over the top. Cover the pot again and let it sit for a few minutes until the cheese is melted and gooey.

How to Serve This one pot turkey casserole Recipe

This one pot turkey casserole is delicious on its own, but it also pairs well with a simple side salad or some crusty bread for dipping into the creamy sauce. For a touch of freshness, garnish with a sprinkle of chopped parsley or a dollop of sour cream or Greek yogurt. I especially love this one pot turkey casserole with my grandma’s green bean casserole.

How to Store This one pot turkey casserole Recipe

Allow the casserole to cool completely before storing. Transfer any leftovers to an airtight container. Store in the refrigerator for up to 3- 4 days.

For longer storage, you can freeze the one pot turkey casserole. Transfer to a freezer safe container. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

To reheat, place the casserole in a microwave safe dish and heat in 30 second intervals or until thoroughly heated. Alternatively, you can bake it in a preheated oven at 350°F (175°C) until warmed through.

Tips to Make This one pot turkey casserole Recipe

  • For a richer flavor, use heavy cream instead of milk.
  • Add a splash of white wine to the sauce for extra depth.
  • If you don’t have mixed vegetables on hand, use whatever vegetables you like – peas, carrots, green beans, or corn all work well.
  • To make a spicier casserole, add a pinch of red pepper flakes to the sauce.
  • For a crispy topping, sprinkle breadcrumbs mixed with melted butter over the cheese before baking.

Helpful Notes for This one pot turkey casserole Recipe

  • If you don’t have condensed cream of mushroom or chicken soup, you can use homemade cream sauce as a substitute.
  • Be sure to use cooked turkey in this recipe. Leftover turkey from Thanksgiving or Christmas is perfect, but you can also use deli turkey or rotisserie chicken.
  • Adjust the amount of liquid (milk and broth) to achieve your desired consistency. If you prefer a thicker casserole, use less liquid. If you like a thinner casserole, add more liquid.

Variation of This one pot turkey casserole Recipe

  • Seasonal Twist: In the fall, add roasted butternut squash or sweet potatoes to the casserole for a seasonal variation.
  • Mexican Inspired: Add a can of diced tomatoes and green chilies, along with some taco seasoning, for a Mexican twist. Top with crushed tortilla chips instead of cheese.
  • Cheesy Broccoli Turkey Bake: Add broccoli florets and use a richer type of cheese like Gruyere or Swiss for an extra cheesy and nutritious kick.

What kind of turkey is best for one pot turkey casserole?

Leftover cooked turkey, such as roasted turkey or smoked turkey, works perfectly in one pot turkey casserole. You can use either white or dark meat, depending on your preference.

Can I make one pot turkey casserole ahead of time?

Yes, you can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. When ready to bake, add a few extra minutes to the baking time to ensure it heats through properly.

What can I substitute for cream of mushroom soup in this recipe?

If you don’t have cream of mushroom soup, you can substitute it with cream of chicken soup, cream of celery soup, or even a homemade white sauce made with butter, flour, and milk. Adjust seasonings to taste.

How do I store leftover one pot turkey casserole?

Store leftover one pot turkey casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven or microwave until heated through.

Can I add vegetables to my one pot turkey casserole?

Absolutely! Common additions include peas, carrots, green beans, and corn. Feel free to add any vegetables you enjoy—just make sure they are cooked beforehand or will cook through during the baking process.

Conclusion

This simple one pot turkey casserole is a dish that embodies everything I love about cooking: it’s comforting, flavorful, and incredibly easy to make. With minimal cleanup and maximum flavor, it’s the perfect weeknight meal for busy families. I encourage you to give this one pot turkey casserole a try and discover just how delicious and convenient it can be! Let me know what you think in the comments below!

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

One Pot Turkey Casserole: Easiest Weeknight Dinner


  • Total Time: 35 minutes
  • Yield: 6 servings 1x

Description

This One Pot Turkey Casserole is a creamy, comforting dish perfect for using leftover turkey. Its quick, easy, and requires minimal cleanup.


Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup milk
  • 1/2 cup chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked turkey, cubed
  • 1 (10 ounce) package frozen mixed vegetables
  • 1 cup uncooked pasta (rotini or medium shells work well)
  • 1/2 cup shredded cheddar cheese, for topping

Instructions

  1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
  2. Stir in soups, milk, and broth. Season with thyme, salt, and pepper. Bring to a simmer.
  3. Add turkey, vegetables, and uncooked pasta. Stir well.
  4. Reduce heat, cover, and simmer for 15-20 minutes, or until pasta is cooked. Stir occasionally.
  5. Remove from heat, sprinkle with cheese, and cover until melted. Serve hot.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Calories: 350
  • Sugar: 6g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 60mg

Keywords: one pot turkey casserole, leftover turkey, easy recipe

People adore these recipes!

Leave a Comment