Creamy Turkey Broccoli Mushroom Casserole

My creamy turkey broccoli mushroom casserole is one of my favorite ways to use up leftover turkey or chicken. It’s rich, cheesy, and full of comforting flavors that come together beautifully in one dish. I love how the tender turkey pairs with the earthy mushrooms, creamy sauce, and gooey cheese—it’s the kind of meal that warms me up from the inside out.

Why You’ll Love This Recipe

I love this recipe because it’s easy, hearty, and perfect for busy nights or post-holiday leftovers. It’s a great way to turn simple ingredients into a satisfying dinner that everyone enjoys. The combination of turkey, broccoli, and mushrooms in a creamy, cheesy sauce makes it feel indulgent without being complicated. Plus, it’s a one-pan meal that comes together quickly and tastes even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup chopped mushrooms (sliced)

• 2 cups frozen broccoli florets

• 1 tablespoon olive oil

• 1 teaspoon minced garlic

• 3 cups shredded cooked turkey (about 1 pound)

• ½ teaspoon sea salt

• ½ teaspoon ground black pepper

• 2 ½ cups shredded cheese (use your favorite variety)

• 1 ½ cups heavy cream

• 1 teaspoon minced parsley

Directions

1. I preheat my oven to 395°F (200°C) and lightly grease a 9×13-inch baking dish.

2. I slice the mushrooms and heat olive oil in a large skillet over medium heat.

3. I add the mushrooms, broccoli, and garlic to the skillet and cook for about 5 minutes until the vegetables soften slightly and become fragrant.

4. I stir in the shredded turkey, salt, pepper, and parsley. Then I add 1 cup of shredded cheese and pour in the heavy cream. I stir everything together and bring it to a gentle simmer.

5. I transfer the mixture to the prepared baking dish and spread it evenly.

6. I sprinkle the remaining cheese over the top to create a golden, bubbly crust.

7. I bake for 20 minutes, or until the cheese is melted and lightly golden on top.

8. I remove it from the oven, garnish with extra parsley, and serve warm.

Servings and Timing

This recipe makes about 6 servings and takes 15 minutes to prep and 20 minutes to bake.

Variations

• Chicken Swap: I use cooked shredded chicken instead of turkey if that’s what I have on hand.

• Vegetable Boost: I add bell peppers, spinach, or peas for extra color and nutrition.

• Lighter Version: I use half-and-half or evaporated milk instead of heavy cream for a lighter sauce.

• Cheese Options: I love using cheddar, mozzarella, or Monterey Jack for different flavor profiles.

• Crunchy Topping: I mix breadcrumbs with melted butter and sprinkle it on top before baking for extra texture.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the casserole with foil and warm it in the oven at 350°F (175°C) for about 15 minutes, or until heated through. For a quicker option, I reheat individual portions in the microwave. This dish can also be frozen—just cool it completely, wrap tightly, and freeze for up to 2 months.

FAQs

Can I use fresh broccoli instead of frozen?

Yes, I often use fresh broccoli florets. I blanch them briefly before adding to the casserole to keep them tender and bright.

What’s the best cheese for this recipe?

I love using a blend of sharp cheddar and mozzarella for flavor and creaminess, but Swiss or Monterey Jack also work great.

Can I make this casserole ahead of time?

Absolutely. I assemble it up to the baking step, cover it, and refrigerate for up to 24 hours. I bake it right before serving.

Can I make it gluten-free?

Yes, this recipe is naturally gluten-free as written—just make sure your cheese and seasonings are certified gluten-free.

How can I make it extra creamy?

I stir in a spoonful of cream cheese or a bit more heavy cream for an extra-rich sauce.

Conclusion

My creamy turkey broccoli mushroom casserole is a deliciously comforting dish that brings together tender meat, flavorful veggies, and a rich, cheesy sauce. I love how easy it is to make and how satisfying it feels after a long day. Whether I’m using up leftover turkey or making it fresh, this casserole always delivers that cozy, homemade taste that everyone at the table loves.