After Thanksgiving is all said and done we usually end up with more turkey leftover than any Thanksgiving sandwich can handle. Turkey casserole is a great way to use up some leftover turkey as well as any lingering veggies. The buttery crumb top is completely addicting and makes this our favourite casserole that we look forward to all year.

YIELD: 6 SERVINGS

PREP TIME: 15 MINS
TOTAL TIME: 1 HOUR  
Turkey casserole
INGREDIENTS
2/3 cup gluten free bread crumbs  
3/4 cup  freshly grated parmesan, divided
6 tbsp. butter, divided, plus more for pan
Kosher salt
1 small yellow onion, chopped
1 1/4 cup sliced cremini mushrooms
1/4 cup gluten free flour
4 cup low-sodium chicken stock
2 cups shredded cheddar
3 cups cubed cooked turkey
8 oz. gluten free noodles, cooked
1 cup frozen peas
3 tbsp. freshly chopped parsley, plus more for garnish
1 tbsp. lemon juice
Freshly ground black pepper
DIRECTIONS
  1. Preheat oven to 425°F. In medium bowl, combine bread crumbs with 1/4 cup parmesan, and 3 tablespoons of butter. Season with salt.
  2. In a medium saucepan over medium-high heat, melt remaining 3 tablespoons butter. Add onion and mushrooms and season with salt. Cook, stirring until softened, about 6 minutes. Add flour and cook, stirring, 1 minute more. Pour stock into saucepan and bring to a boil.
  3. Reduce heat to medium-low and simmer, stirring, until thickened, about 5 minutes. Remove from heat and stir in cheddar and remaining ½ cup parmesan until melted.
  4. Add turkey, noodles, peas, parsley, and lemon juice to the saucepan and season with salt and pepper.
  5. Brush a 9″-x-13″ baking dish with butter and scrape turkey casserole mixture into dish. Top with buttered breadcrumbs. Bake until golden and bubbling, about 20 minutes.
  6. Top with more parsley before serving.