Ingredients

3 cups dry rotini

4 tablespoons unsalted butter (divided, ½ stick)

½ onion, chopped

2 carrots, chopped

½ teaspoon kosher salt

2 cloves garlic, minced

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

2 tablespoons all-purpose flour

14.5 ounces low-sodium chicken broth (1 can)

¾ cup heavy cream (room temperature)

½ cup turkey gravy

3 cups chopped cooked turkey

1 cup peas (fresh or frozen)

1 cup breadcrumbs

Instructions

Step 1: Preheat your oven to 375°F.

Step 2: Cook the rotini pasta to al dente according to the package instructions, then drain and set aside.

Step 3: Heat 2 tablespoons of butter in a large skillet over medium heat.

Step 4: Add the chopped onion, carrots, and kosher salt to the skillet. Sauté until the vegetables soften, about 5-7 minutes.

Step 5: Stir in the minced garlic, chopped thyme, and rosemary, cooking for an additional minute until fragrant.

Step 6: Sprinkle the flour over the vegetables and stir to combine.

Step 7: Slowly pour in the chicken broth while whisking constantly to avoid lumps.

Step 8: Bring the mixture to a boil, then reduce to a simmer. Continue whisking until the sauce is creamy and smooth.

Step 9: Add the heavy cream and turkey gravy, whisking to combine thoroughly.

Step 10: Stir in the cooked turkey, peas, and the drained pasta. Adjust seasoning with salt to taste.

Step 11: Transfer the mixture into a casserole dish.

Step 12: Melt the remaining 2 tablespoons of butter and mix it with the breadcrumbs in a small bowl.

Step 13: Evenly sprinkle the breadcrumb mixture over the top of the casserole.

Step 14: Bake in the preheated oven for 20-25 minutes until the breadcrumbs turn golden brown and the casserole is bubbly.

Tips & Variations

Use leftover gravy from your turkey meal or substitute with turkey-flavored broth for extra richness.

Mix in other vegetables like mushrooms or bell peppers for added flavor and nutrition.

For a crunchy topping, add some grated Parmesan cheese to the breadcrumbs before baking.

To make it lighter, swap heavy cream for half-and-half or whole milk, but the sauce will be less rich.

FAQs

Can I use a different type of pasta?

Yes, feel free to substitute rotini with other short pasta shapes like penne, macaroni, or shells. Just adjust cooking time to maintain al dente texture.

Can I prepare this casserole ahead of time?

Absolutely. You can assemble the casserole and refrigerate it for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the refrigerator.