Oven Turkey Salad(Casserole)
A comforting oven-baked turkey casserole with crunchy onions, savory gravy, and vegetables, perfect for family dinners or holiday leftovers.
Ingredients
Instructions
- Combine turkey, celery, water chestnuts, mushrooms, and pimiento in a 1 1/2-quart casserole.
- Stir gravy mix, milk, and mayonnaise together until smooth.
- Add seasoned salt to the mixture.
- Pour the gravy mixture into the casserole with turkey and vegetables, and stir to coat evenly.
- Bake in a preheated 350°F oven for 35 to 40 minutes.
- Sprinkle French fried onions on top and continue baking for 3 to 5 minutes or until browned.
Tips & Substitutions
For added flavor, consider using leftover gravy or adding herbs like thyme or rosemary to the turkey mixture. If you don't have pimiento, roasted red peppers can be a great substitute. For a creamier consistency, you could replace half of the milk with sour cream or Greek yogurt. Be sure to taste the mixture before baking to adjust the seasoning if necessary.
Serving Suggestions
This casserole is delicious served with a crisp green salad or steamed vegetables for a balanced meal. It pairs beautifully with Chicken Breasts With Apple Stuffing for a comforting dinner. For an easy weeknight side, consider serving it alongside garlic bread or rice to soak up the flavorful gravy.
Storage & Reheating
Store leftover Oven Turkey Salad in an airtight container in the refrigerator for up to 3 days. To reheat, place in a covered dish in the oven at 350°F until heated through, about 20-25 minutes. You can also microwave individual portions, covering them to retain moisture, for 2-3 minutes, stirring halfway through.
Nutrition & Diet Analysis (per serving)
Each serving of Oven Turkey Salad(Casserole) contains roughly 555 calories, with 12g protein, 8g carbohydrates, and 54g fat. It is an excellent source of vitamin D (132% of the Daily Value) and protein (24% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2291mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use raw turkey instead of cooked turkey in this recipe?
It is not recommended to use raw turkey as this dish is designed for cooked turkey. Raw turkey would require longer cooking times, which could lead to uneven cooking. Using leftover cooked turkey is ideal for this recipe, as it ensures the casserole is ready in the suggested baking time.
What can I substitute for the French fried onions?
If you don't have French fried onions, you can use crushed crackers mixed with melted butter for a crunchy topping. Alternatively, try panko breadcrumbs mixed with some seasoning for a lighter crunch that adds texture without overpowering the dish.
Can I make this casserole ahead of time?
Yes, you can prepare this casserole a day in advance. Assemble it in the baking dish, cover it tightly with plastic wrap, and refrigerate. When you're ready to bake, remove the plastic wrap and add a few extra minutes to the baking time to ensure it's heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).