Mom's Turkey Casserole

Chuck Berkman


I remember some 30 years ago, my mom making this for the first time and serving it. I thought I had died and gone to heaven! But, then again, I have always liked casseroles. I usually add more celery and green bell pepper than the recipe calls for. Use your own discretion for the amount of bacon, sautéing medium, etc. Recipe is easily tweaked for personal preferences. We have used chicken and ham in lieu as well. As a lazy cook, this dish causes me a few more dishes to wash than I like to, but it is worth it! Thank you, Mom!

Minus the topping, this also freezes well, ahead of time


★★★★★ 2 votes

35 Min
50 Min


  • 6 slice
    bacon, crispy, drained and crumbled
  • 3/4 c
    onion, medium chopped
  • 1/4 c
    green bell pepper, medium chopped
  • 1/4 c
    celery, medium chopped
  • 4 oz
    canned mushrooms
  • 1 can(s)
    cream of celery soup
  • 1 c
    sour cream
  • 3 c
    turkey, cut up
  • 1/4 tsp
  • 1 tsp

  • 2 c
  • 1/2 c
  • 2 large
  • 1/2 c
    shredded cheddar cheese

How to Make Mom's Turkey Casserole


  1. Fry bacon, crumble
  2. Using same frying pan, sauté onion, celery, bell pepper, and mushrooms until tender. Drain.
  3. Preheat oven 350 d (f)
  4. In medium bowl, combine soup, sour cream, turkey, bacon, and sautéed vegetables, salt and pepper. Stir together well.
  5. Grease either a 2 quart casserole dish or 9 X 11 pan, and fill with casserole mix.
  6. For topping, mix the Bisquick, milk, eggs, and cheese well and spread evenly over casserole.
  7. Bake, uncovered, about 50 minutes, or until topping is golden brown.

Printable Recipe Card

About Mom's Turkey Casserole

Course/Dish: Casseroles
Main Ingredient: Turkey
Regional Style: American

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