Creamy Turkey Potato Casserole
Indulge in the ultimate comfort food with this Creamy Turkey Potato Casserole—a layered masterpiece that transforms leftovers into a hearty family dinner. Featuring tender russet potatoes, succulent cooked turkey, vibrant peas and carrots, and a rich homemade cheddar cheese sauce, this casserole is both flavorful and satisfying. Perfectly seasoned with garlic powder and black pepper, each bite offers a balance of creamy, savory goodness. With its golden, bubbling cheese topping and a sprinkle of fresh parsley for garnish, this easy-to-make dish is a crowd-pleaser for busy weeknights or special occasions. Ready in just an hour, this casserole is the perfect recipe for making the most of your ingredients while delivering a meal that feels both comforting and elevated.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 4 medium russet potatoes
- 3 cups cooked turkey
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken or turkey stock
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1.5 cups frozen peas and carrots
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons fresh parsley (optional, for garnish)
- 1 teaspoon olive oil or additional butter
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil or butter.
Peel the potatoes and slice them into thin, even rounds, approximately 1/4 inch thick. Parboil the sliced potatoes in a pot of salted boiling water for 5-7 minutes until slightly tender but still firm. Drain and set aside.
Shred or dice the cooked turkey into bite-sized pieces and set aside.
In a saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes until lightly golden, forming a roux.
Slowly pour in the chicken or turkey stock while whisking constantly to avoid lumps. Add the milk and continue whisking until the sauce thickens, about 3-4 minutes.
Stir in 1 1/2 cups of shredded cheddar cheese, salt, black pepper, and garlic powder until the cheese is fully melted and the sauce is smooth. Remove from heat.
In the prepared baking dish, layer half of the parboiled potatoes evenly across the bottom. Spread half of the turkey evenly over the potatoes.
Sprinkle half of the frozen peas and carrots over the turkey layer. Pour half of the cheese sauce evenly over the vegetables and turkey.
Repeat the layers: add the remaining potatoes, turkey, peas, carrots, and cheese sauce.
Top the casserole with the remaining 1/2 cup of shredded cheddar cheese.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake uncovered for an additional 15 minutes, or until the top is golden and bubbling.
Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
3284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.4 g | 186% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 6352 mg | 276% | |
| Total Carbohydrate | 217.1 g | 79% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 30.2 g | ||
| Protein | 267.8 g | 536% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 2178 mg | 168% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 6189 mg | 132% | |
*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.
