Angel Hair Turkey Casserole

Sheila Kremer


I created this recipe tonight after doing the "freezer stare" and the leftover bits and pieces of turkey I saved from Christmas were just begging to be used!

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30 Min
45 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
What an easy casserole recipe and a wonderful way to use up leftover turkey. With so few ingredients, it comes together in a snap. Creamy and full of flavor, this will please even the pickiest eaters in your house.

Note: We didn't have leftovers so made a 1 lb package of angel hair pasta. It was plenty!


4-6 c
angel hair pasta, already cooked
3-4 c
turkey, cooked and chopped
1 1/2 c
Velveeta cheese, cubed
1 can(s)
cream of mushroom soup
1 jar(s)
chicken gravy
1/2 jar(s)


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1Spray a 10x15 pan with non-stick spray. Preheat oven to 350.

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2Put half the angel hair pasta in pan. I used leftover pasta that was already cooked.

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3Layer half of the chopped turkey on pasta. Put half the cubed Velveeta cheese over turkey.

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4Repeat pasta, turkey and Velveeta cheese layer.

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5Use gravy jar and fill halfway with milk. Mix soup, gravy, and milk.

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6Pour evenly over top of cheese/turkey/pasta.

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7Bake at 350 for about 45 minutes until bubbly.

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8Let stand about 5 minutes before serving. Makes 10-12 generous servings.

About this Recipe

Course/Dish: Turkey
Main Ingredient: Pasta
Regional Style: American
Collection: Thanksgiving 2.0
Other Tag: Quick & Easy