Rest of the Bird Casserole
The leftover turkey gets a second life under a curry-kissed cream sauce, while the broccoli keeps a little bite. A cheddar-and-crumb top browns into the crunchy finish that makes this casserole worth repeating.
Recipe link
Prep time10 min
Cook time40 min
Total time55 min
- Course
- Casseroles
- Cuisine
- Granny's Recipes
- Difficulty
- Easy
- Est. calories / serving
- 450
Ingredients
- As needed Nonstick cooking spray — for the baking dish
- 4 cups broccoli — bite-size florets
- 4 cups cooked turkey — cut into 1-inch cubes
- 1 cup mayonnaise
- 2 cans condensed cream of chicken soup — 10.5 oz each, undiluted
- 1 teaspoon curry powder
- 1 tablespoon lemon juice
Topping
- ½ cup cheddar cheese — grated
- ½ cup bread crumbs
- 1 tablespoon butter — melted
Instructions
- Prepare the Oven and Broccoli: Preheat oven to 350°F. Lightly coat a 9x13-inch casserole dish with nonstick cooking spray. Add about 1 inch of water to a medium saucepan and bring to a simmer over medium-high heat. Place the broccoli in a steamer basket, cover, and steam for 4–5 minutes, until bright green and crisp-tender. Drain thoroughly and let stand uncovered for 2 minutes so excess steam can escape.Nonstick cooking spray, 4 cups broccoli
- Layer the Casserole: Arrange the turkey evenly across the bottom of the prepared baking dish and layer the drained broccoli over the top.4 cups cooked turkey, 4 cups broccoli
- Make the Sauce: In a medium mixing bowl, whisk together the mayonnaise, undiluted condensed cream of chicken soup, curry powder, and lemon juice until smooth.1 cup mayonnaise, 2 cans condensed cream of chicken soup, 1 teaspoon curry powder, 1 tablespoon lemon juice
- Assemble the Casserole: Pour the sauce evenly over the turkey and broccoli. Use a spatula to spread it gently to the edges of the dish.
- Prepare the Topping: Sprinkle the cheddar evenly over the sauce. In a small bowl, toss the bread crumbs with the melted butter until evenly moistened, then sprinkle them over the cheese.½ cup cheddar cheese, ½ cup bread crumbs, 1 tablespoon melted butter
- Bake: Bake uncovered on the center oven rack for 30–40 minutes, until the sauce is bubbling around the edges, the bread crumbs are lightly golden.
- Serve: Let stand for 5 minutes before serving hot.
Notes
- Turkey: Use cooked turkey that was refrigerated promptly and is still within 3–4 days of the day it was first cooked. Rotisserie chicken makes an easy substitute.
- Broccoli: Cook the broccoli only until crisp-tender because it continues cooking in the oven. Drain it thoroughly so excess water does not thin the sauce.
- Sauce: Use condensed cream of chicken soup directly from the can without adding water or milk.
- Curry Powder: The curry powder adds gentle warmth and depth without making the casserole overly spicy.
- Topping: Applying the cheddar and buttered bread crumbs in separate layers helps the cheese melt evenly while the crumbs remain crisp.
- Make Ahead: Assemble the casserole through the sauce up to 24 hours ahead only when the cooked turkey will remain within its original refrigerated storage window. Cover and refrigerate, then add the cheddar and buttered bread crumbs immediately before baking.
- Serving Suggestions: Serve with Lemon Green Beans, Crispy Roasted Potatoes, or Spinach Salad.
- Optional Additions
- sautéed mushrooms, added with the broccoli
- slivered almonds, sprinkled over the topping
Nutrition (Approximate Per Serving)
Yield
8 servings — Serving size: 1/8 of the casserole
Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.
- Calories
- 450
- Carbohydrates
- 14 g
- Protein
- 26 g
- Fat
- 32.5 g
- Saturated Fat
- 7.5 g
- Cholesterol
- 100 mg
- Sodium
- 880 mg
- Fiber
- 1.5 g
- Total Sugars
- 2 g
Equipment
- Casserole dish (9x13-inch, 3-quart)
- Medium saucepan (Use with a steamer basket.)
- Medium mixing bowl
- Small mixing bowl
- Measuring cups and spoons
- Whisk
- Wooden spoon or spatula
- Instant-read thermometer