Mediterranean Turkey Casserole

Leftover turkey gets a serious upgrade in this Mediterranean-style casserole. Egg noodles, quartered artichoke hearts, roasted red peppers, and sliced kalamata olives all get folded into a broth-and-milk sauce thickened with cornstarch instead of a heavy roux. White wine and a squeeze of lemon juice brighten the whole dish so it doesn’t taste like typical heavy casserole fare.

The sauce comes together on the stovetop first. Chicken broth, skim milk, and cornstarch cook down into something creamy without relying on butter or cream. The mozzarella melts into the noodle mixture while Parmesan gets sprinkled on top for a golden, salty crust during baking.

This is one of those recipes where every ingredient pulls its weight. The olives add brininess, the roasted peppers bring sweetness, and the artichoke hearts give each bite a meaty, earthy chew.

Pro Tips

• Dissolve the cornstarch fully in the cold broth and milk before heating. Adding cornstarch to hot liquid creates lumps that won’t cook out.
• Use leftover roasted or grilled turkey for the best flavor. Deli turkey works in a pinch but contributes less depth.
• Drain the artichoke hearts and roasted peppers well. Excess liquid from the cans thins out the sauce.
• Let the casserole rest 5 minutes after baking. The sauce thickens as it cools slightly, making serving neater.

Variations

• Swap turkey for leftover chicken or rotisserie chicken.
• Add a handful of baby spinach to the noodle mixture before baking for extra greens.
• Use penne or rigatoni instead of egg noodles for a sturdier, tube-pasta version.