Cheddar Turkey Casserole Oamc
Creamy, comforting, and perfect for make-ahead meal prep, this Cheddar Turkey Casserole OAMC (Once-A-Month Cooking) is a hearty dish that’s ideal for busy weeknights or family gatherings. Loaded with tender penne pasta, juicy cooked turkey, vibrant peas and carrots, and a luscious homemade cheddar cheese sauce, this casserole is elevated with aromatic notes of garlic and thyme. Topped with a golden, crispy Parmesan breadcrumb crust, every bite offers a delightful balance of textures. This freezable casserole is a time-saver, allowing you to prepare it in advance and enjoy a wholesome, homemade meal straight from the oven any night of the week. Whether served fresh or reheated from frozen, this family-friendly dinner delivers comfort food at its finest.
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Recipe Information
Ingredients
- 12 ounces uncooked penne pasta
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups milk
- 3 cups shredded sharp cheddar cheese
- 3 cups cooked turkey (chopped or shredded)
- 2 cups frozen peas and carrots
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups breadcrumbs
- 0.25 cups Parmesan cheese (grated)
- as needed cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk for about 1-2 minutes to create a roux.
Slowly add the milk to the roux, whisking constantly to prevent lumps. Cook for 3-4 minutes until the mixture thickens.
Remove the saucepan from heat and stir in the shredded cheddar cheese until fully melted and smooth.
In a large mixing bowl, combine the cooked pasta, cheese sauce, cooked turkey, frozen peas and carrots, chopped onion, minced garlic, dried thyme, salt, and pepper. Mix thoroughly.
Lightly grease a 9x13-inch casserole dish with cooking spray. Transfer the turkey and pasta mixture into the prepared dish and spread it out evenly.
In a small bowl, mix the breadcrumbs and grated Parmesan cheese. Sprinkle this mixture evenly over the casserole.
Cover the casserole dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the top is golden and crispy.
Let the casserole cool for 5 minutes before serving.
For freezing: Let the casserole cool completely. Wrap the dish tightly with plastic wrap and then aluminum foil. Label and freeze for up to 3 months. To reheat, bake from frozen at 375°F (190°C) for 1 hour, or until heated through.
Nutrition Facts
Calories |
5148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.6 g | 275% | |
| Saturated Fat | 121.6 g | 608% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1159 mg | 386% | |
| Sodium | 7873 mg | 342% | |
| Total Carbohydrate | 405.4 g | 147% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 71.6 g | ||
| Protein | 404.1 g | 808% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 4362 mg | 336% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 4788 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
