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Creamy Broccoli, Cheese and Turkey Casserole


This is a simple casserole recipe my mom gave to me years ago to use up Thanksgiving turkey leftovers. I have only made a couple of changes to spice it up a bit for more flavor. It pretty much goes with anything you would serve with leftover turkey. I like to serve it with a nice salad, leftover dressing if there is any, and some hot, buttered biscuits. An excellent option is to substitute 2 pounds halved Brussels sprouts for the broccoli.

Rate this recipe 4/5 (34 Votes)


  • 2 pounds broccoli florets
  • 3 cups coarse shredded leftover turkey
  • 3 tablespoons unsalted butter
  • 1 large coarse chopped red onion
  • 5 cloves minced garlic
  • 1 coarse chopped red bell pepper
  • 2 cups sliced white mushrooms
  • 1-1/2 tablespoons cornstarch
  • 3 tablespoons water
  • 1 cup homemade turkey broth
  • 1/4 cup dry white wine
  • 3 tablespoons minced flat leaf parsley
  • 1 tablespoon minced thyme
  • 1 teaspoon minced rosemary fronds
  • 1 teaspoon minced sage
  • 1-1/2 cups heavy cream
  • 1-1/2 cups crumbled goat cheese
  • 1-1/2 cups crumbled Ritz type crackers
  • 1/2 cup fresh grated Parmesan cheese
  • 1/4 cup fine ground almonds or pecans
  • Coarse kosher or sea salt
  • Fresh ground black pepper


Level of difficulty Average
Cost Average budget


Step 1

Preheat oven to 375 F. Steam broccoli 5 minutes or til tender, drain. Brush inside of deep 9 x 13 inch baking dish or deep 12 inch cast iron pan with 1 tablespoon butter, evenly spread broccoli and turkey on bottom. Keep warm.

Step 2

In a large skillet, melt butter over medium heat. Saute onions 3 to 4 minutes til softened, add garlic, peppers and mushrooms and cook til liquids from mushrooms has evaporated and vegetables are tender, about 4 minutes longer. Add flour and stir constantly 2 minutes longer (add some broth if too dry).

Step 3

Dissolve cornstarch in water, mix with broth and wine, add to skillet with parsley, thyme, rosemary and sage, salt and pepper to taste. Bring to a boil, reduce heat to low and simmer 3 to 5 minutes til thickened. Add cream and goat cheese, simmer til cheese is melted and smooth, about 2 minutes. Season to taste with salt and pepper, if needed. Remove from heat.

Step 4

Combine crackers, Parmesan cheese and ground nuts. Pour sauce over casserole, top with crumb mix. Bake in oven for 15 to 20 minutes or til filling is bubbly and top is golden. Let rest 5 minutes before serving.

If you don't eat all in a day or so, you can freeze portions for up to two months if frozen as soon as it is cool enough to do so.

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Makes 6

  • 1/2 cauliflower head
  • 8 eggs for cauliflower mix
  • Pepper
  • Salt
  • 4-6 cups shredded cheese
  • 6 slices salami
  • 6 tbsp pizza Sauce



  1. Boil diced cauliflower in salted water until tender.
  2. Blend, then transfer to mixing bowl.
  3. Mix in 2 eggs, pepper and 2 cups of shredded cheese
  4. Share the cauliflower mixture out between 6 ramekins, forming little cups
  5. Add 1 cup of shredded cheese
  6. Bake for 25 min at 375°F
  7. Add a slice of salami, a tbsp of pizza sauce, and one raw egg to each ramekin
  8. Top with cheese and return to oven for 7 min at 375°F
  9. Serve, and enjoy!

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