Turkey Corn Casserole
A hearty turkey and pasta casserole with creamy cheese and corn, perfect for family dinners and utilizing leftover turkey with flavorful comfort food appeal.
Ingredients
- 3 cups cooked corkscrew pasta ⓘ
- 1 1/2 cups shredded Jack cheese ⓘ
- 1 can condensed cream of chicken soup ⓘ
- 1/2 cup sour cream ⓘ
- 1 teaspoon chili powder ⓘ
- 1/8 teaspoon garlic powder ⓘ
- 1 (8 oz.) can whole kernel corn, drained ⓘ
- 1 1/2 cups shredded turkey, cooked or strips ⓘ
- 1/4 cup chopped green onion ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Spread cooked corkscrew pasta in the bottom of a greased baking dish.
- Top with a thin layer of shredded Jack cheese.
- In a medium bowl, combine condensed cream of chicken soup, sour cream, chili powder, garlic powder, drained corn, chopped green onion, and shredded turkey.
- Stir to blend well.
- Spread the mixture evenly over the pasta and cheese layers.
- Bake at 350°F (175°C) for 30 minutes.
- Remove from oven and top with remaining shredded Jack cheese.
- Bake an additional 5 minutes until cheese is melted and bubbly.
- Optional: Garnish with chopped tomatoes, chopped olives, or additional green onion before serving.
Tips & Substitutions
For added flavor, consider using smoked turkey or adding diced bell peppers to the mixture. If you don't have Jack cheese, Cheddar or Monterey Jack are great substitutes. For a vegetarian version, swap turkey for sautéed mushrooms or additional vegetables. Ensure your pasta is al dente to avoid it becoming mushy during baking.
Serving Suggestions
This Turkey Corn Casserole is delicious on its own but pairs well with a fresh green salad or steamed vegetables for a complete meal. For a festive touch, serve with a dollop of salsa or guacamole on top. It also complements well with bread rolls or a slice of cornbread.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 15-20 minutes until heated through, or microwave in 1-minute intervals until warm. Cover with foil to retain moisture while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Turkey Corn Casserole contains roughly 327 calories, with 19g protein, 42g carbohydrates, and 11g fat. It is an excellent source of protein (38% of the Daily Value), vitamin A (30% of the Daily Value), and iron (22% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1051mg per serving (46% 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 leftover turkey for this recipe?
Absolutely! This recipe is perfect for utilizing leftover turkey. Just shred or chop the turkey into bite-sized pieces and incorporate it into the mixture. It adds great flavor and helps reduce food waste.
Can I make this dish ahead of time?
Yes, you can prepare the casserole up to a day in advance. Assemble it, cover tightly with plastic wrap, and refrigerate. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven.
Is there a gluten-free option for the pasta?
Certainly! You can substitute the corkscrew pasta with gluten-free pasta made from rice or corn. Just ensure to follow the package instructions for cooking times, as gluten-free pasta can vary in texture and cooking duration.
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).