Turkey Divan Bake
Transform your leftover turkey into a comforting classic with this creamy Turkey Divan Bake, a family-friendly twist on the traditional casserole. Loaded with tender chunks of cooked turkey, vibrant broccoli florets, and a rich homemade cheese sauce made with sharp cheddar, Parmesan, and a hint of Dijon mustard, this dish is as flavorful as it is satisfying. Topped with buttery panko breadcrumbs for irresistible crunch, it bakes to golden perfection in just 30 minutes. Perfect for weeknight dinners or holiday leftovers, this easy turkey casserole is a one-dish wonder that’s ready to feed a hungry crowd. Serve it with a simple side salad or crusty bread for a complete, cozy meal!
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Recipe Information
Ingredients
- 3 cups cooked turkey (shredded or cubed)
- 4 cups broccoli florets
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup whole milk
- 1.5 cups sharp cheddar cheese (shredded)
- 0.5 cup grated Parmesan cheese
- 0.5 cup mayonnaise
- 1 tablespoon Dijon mustard
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.75 cup panko breadcrumbs
- 2 tablespoons unsalted butter (melted)
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch baking dish and set it aside.
Bring a large pot of water to a boil. Add the broccoli florets and blanch them for 2 minutes. Drain and rinse with cold water to stop the cooking process. Set aside.
In a medium saucepan over medium heat, melt 3 tablespoons of butter. Whisk in the flour and cook for 1 minute to form a roux.
Gradually pour in the chicken broth and milk, whisking continuously until the mixture thickens, about 3-4 minutes.
Reduce the heat to low and stir in 1 cup of cheddar cheese, Parmesan cheese, mayonnaise, Dijon mustard, garlic powder, salt, and pepper. Mix until smooth and well combined.
Spread the cooked turkey evenly over the bottom of the prepared baking dish.
Layer the blanched broccoli on top of the turkey.
Pour the cheese sauce evenly over the broccoli and turkey, spreading it with a spatula to cover everything.
In a small bowl, combine the panko breadcrumbs, melted butter, and remaining 0.5 cups of cheddar cheese. Sprinkle this mixture evenly over the top of the casserole.
If desired, sprinkle a pinch of paprika on top for added color and flavor.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbling and the topping is golden brown.
Remove from the oven and let it cool for 5 minutes before serving.
Nutrition Facts
Calories |
3840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.8 g | 319% | |
| Saturated Fat | 100.3 g | 501% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1105 mg | 368% | |
| Sodium | 6215 mg | 270% | |
| Total Carbohydrate | 107.7 g | 39% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 19.4 g | ||
| Protein | 299.1 g | 598% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 2296 mg | 177% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2913 mg | 62% | |
*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.
