Turkey Vegetable Casserole

Kathy T


I use a very thick slice of smoked or Cajun seasoned turkey from the deli for this recipe except after Thanksgiving when I use leftover roasted turkey.

This is another dish that my vegetable hating child gobbled up. She's 18 now and away at college and still looks forward to having it.

My vegetarian son loves it when I leave out the turkey and use cream of mushroom soup instead.

★★★★★ 1 vote
25 Min
20 Min


1 1/2 c
cooked cubed turkey
1 1/2 c
sliced raw carrots
1 1/2 c
sliced raw celery
1 1/2 c
chopped broccoli
celery salt, to taste
onion powder, to taste
1/2-3/4 pkg
small shell macaroni
4-8 oz
velveeta, cubed
1 can(s)
cream of chicken soup
1/2 can(s)

How to Make Turkey Vegetable Casserole


  • 1Preheat oven to 350. Spray a 9x13 pan with cooking spray. Cook macaroni and drain. Cook vegetables with celery salt and onion powder. Drain when carrots are tender.
  • 2Combine Velveeta, soup and water in a microwave safe dish and microwave for about 4-6 minutes until the Velveeta is melted. Stir occasionally to mix.
  • 3In a large bowl combine all ingredients and stir until blended.
  • 4Pour into cooking spray coated 9x13 dish and bake for 20 minutes or until warmed through.

Printable Recipe Card

About Turkey Vegetable Casserole

Course/Dish: Turkey, Casseroles
Main Ingredient: Turkey
Regional Style: American
Other Tag: Quick & Easy