Save I stumbled onto this recipe after a particularly busy December, staring at a fridge full of Thanksgiving leftovers and zero energy to plan dinner. My sister called midway through and asked what I was making, and I told her I was throwing pasta, turkey, and whatever cheese I had into a dish. She laughed and said that sounded like something our mom used to do on autopilot. Turns out, simplicity under pressure makes some of the best meals.
The first time I served this to friends, I plated it straight from the oven and watched their faces light up at the smell alone. One of them said it reminded her of the casseroles her grandmother used to make on Sundays, the kind you could smell from the driveway. We ended up sitting around the table longer than usual that night, scraping the dish clean and talking about comfort food and why it always tastes better when shared.
Ingredients
- Cooked turkey or chicken: This is where leftovers shine, rotisserie chicken works just as well and saves you from boiling anything.
- Spaghetti or linguine: I like using whatever long pasta I have on hand, it holds the creamy sauce better than short shapes.
- Whole milk: It creates a velvety base without being too heavy, though half and half makes it even richer if youre in the mood.
- Sour cream: This adds a subtle tang that balances the cheese and keeps the sauce from feeling one note.
- Parmesan cheese: I always grate it fresh, the pre shredded stuff doesnt melt the same way and the flavor falls flat.
- Mozzarella cheese: It melts into stretchy pockets throughout the dish and makes every bite feel indulgent.
- Frozen peas: They add a pop of color and sweetness, plus they thaw in seconds so theres no prep.
- Yellow onion and garlic: These two build the foundation of flavor, I never skip the saute step even when Im rushing.
- Butter and flour: They form the roux that thickens the sauce, just keep stirring so it doesnt clump.
- Salt, pepper, thyme, and nutmeg: The nutmeg is optional but it adds a warmth I didnt expect the first time I tried it.
- Panko breadcrumbs: They toast up crispy and golden, regular breadcrumbs work but panko gives you that restaurant quality crunch.
Instructions
- Preheat and prep:
- Set your oven to 400 degrees and grease a 9x13 inch baking dish lightly with butter or oil. This prevents sticking and makes cleanup easier later.
- Saute the aromatics:
- Melt the butter in a large skillet over medium heat, then add the onion and garlic. Let them cook until softened and fragrant, about 2 to 3 minutes, stirring occasionally so the garlic doesnt burn.
- Build the roux:
- Sprinkle the flour over the onion mixture and stir constantly for about a minute. Slowly pour in the milk while whisking to avoid lumps, and keep stirring until the sauce thickens and coats the back of a spoon.
- Stir in the creamy goodness:
- Remove the skillet from heat and fold in the sour cream, a quarter cup of parmesan, the mozzarella, and your seasonings. The residual heat will melt everything together into a silky sauce.
- Combine pasta, poultry, and peas:
- Add the cooked spaghetti, shredded turkey or chicken, and thawed peas to the skillet. Toss everything gently until every strand is coated, then transfer it all to your prepared baking dish.
- Top with the crunchy crust:
- In a small bowl, mix the panko, melted butter, and remaining parmesan. Sprinkle this evenly over the casserole so every scoop gets some of that golden crunch.
- Bake until bubbly:
- Slide the dish into the oven and bake for 15 to 20 minutes, or until the top is golden brown and the edges are bubbling. Let it rest for 5 minutes before serving so the sauce can settle.
Save One winter evening, I made this for my neighbor who had just moved in and didnt have her kitchen fully set up yet. She came over with a bottle of wine and we ate straight from the baking dish, laughing about how neither of us could stop going back for more. She still texts me every few months asking if I remember that casserole night, and honestly, I think about it every time I pull this out of the oven.
Storing and Reheating
Leftovers keep beautifully in an airtight container in the fridge for up to three days. I reheat single portions in the microwave with a damp paper towel over the top to keep the pasta from drying out, or you can warm the whole dish covered with foil in a 350 degree oven for about 15 minutes. The crust wont be as crispy the second time around, but the flavor deepens overnight and honestly it tastes even better the next day.
Swaps and Add Ins
If you want to stretch this further, toss in some sauteed mushrooms or chopped spinach before baking. I have also swapped the peas for broccoli florets when thats what I had on hand, and it worked perfectly. For a lighter version, use low fat milk and reduce the cheese slightly, though I will say the full fat version is worth it if youre feeding a crowd or need serious comfort.
Serving Suggestions
This pairs beautifully with a crisp green salad dressed in lemon vinaigrette, or some garlic bread if youre leaning into full indulgence. A chilled glass of Chardonnay or Pinot Grigio cuts through the richness and makes the whole meal feel a little more special, even on a weeknight.
- Serve it family style straight from the baking dish for a casual, cozy vibe.
- Garnish with fresh parsley or a crack of black pepper right before bringing it to the table.
- Double the recipe if youre feeding more than four, it reheats so well that leftovers are never a problem.
Save This dish has become my go to whenever I need something warm, filling, and foolproof. It asks very little of you and gives back so much, which is exactly what dinner should feel like on a long day.
Recipe FAQs
- → Can I use rotisserie chicken instead?
Yes, rotisserie chicken works perfectly as a substitute and saves prep time while maintaining flavor.
- → What pasta types work best?
Spaghetti or linguine are recommended, but any medium-thin pasta can be used depending on preference.
- → How do I achieve a crispy topping?
Mix panko breadcrumbs with melted butter and parmesan, then sprinkle evenly before baking to get a golden, crunchy crust.
- → Can I add vegetables for extra flavor?
Yes, sautéed mushrooms or additional veggies like spinach can be folded in for added texture and taste.
- → Is there a recommended wine pairing?
Chardonnay or Pinot Grigio complement the creamy and savory notes of this dish nicely.