This Turkey Bacon and Spinach Casserole smothered with a gooey Gouda cream sauce is a spectacular way to transform holiday leftovers. Serve it as a one-dish meal or with a salad to round out your post holiday feast.
Turkey Bacon and Spinach Casserole
This turkey casserole is smothered with a bacon and spinach Gouda cream sauce taking holiday flavors in a brand new direction. The Gouda provides a robust flavor yet, it doesn’t overpower the mild taste of the turkey. I whipped-up this dish to reinvent half of a roasted turkey breast that I had in my fridge. Easy casserole meals rank high on my list of favorite dishes to make, especially ones with a splendidly rich cheese sauce like my 5 cheese macaroni and cheese. The cheese flavor in this dish, is the perfect contrast to the smokey bacon. After tossing in some fresh baby spinach all this dish needs is a scoop of mashed potatoes and a fork.
Tips and Pointers for Making the Gouda Cream Sauce
- Keep in mind, the roux will begin to thicken, but, won’t reach the proper consistency until it comes to a boil. Once it comes to a boil, immediately lower the heat to a simmer stirring occasionally to prevent sticking.
- Allowing the the sauce to slowly bubble for several minutes will cook the flour taste from the sauce.
- You may adapt this casserole using Gruyere or sharp cheddar cheese in place of the Gouda, if desired.
- If you have leftover Southern cornbread dressing crumble that on top of this dish and skip the stuffing mix topping.
- You can of course, use chicken in the same amount as the turkey called for in this casserole.
- You may also like this recipe for Spinach, Artichoke and Spinach Casserole from My Recipes.
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Helpful Kitchen Items:
Turkey, Bacon And Spinach Casserole
Servings: 6 servings
- 1 small onion finely diced
- 1 rib celery diced
- 4 Tbsp butter divided
- 1/3 cup all purpose flour
- 2 1/2 cups milk
- 1 tsp garlic salt
- 1 tsp black pepper
- 1/2 tsp herbs de provence or dried thyme
- 1/2 tsp onion powder
- 1/8 tsp ground nutmeg
- 2 cups shredded gouda cheese divided [Plain Gouda not smoked]
- 3 cups roughly chopped roasted turkey
- 8 slices bacon cooked and crumbled
- 1 5 oz package baby spinach
- 1 cup herb flavored or cornbread stuffing mix
- 2 Tbsp butter melted
- Preheat the oven to 350°F. Spray a 12 x 8 inch baking dish with cooking spray.
- On the stovetop in a saucepan, over medium-high heat, cook onion and celery in 3 Tbsp of butter until translucent. Season lightly with salt and black pepper.
- Add 1/3 cup flour stirring until butter is absorbed and coats vegetables.
- Gradually add milk, stirring constantly until all is added. Whisk in garlic salt, pepper, herbs de provence, onion powder and nutmeg. Bring to a boil, then immediately lower the heat cooking for 5-6 minutes.
- Add 1 cup of shredded Gouda cheese, bacon and spinach. Stir until fully combined. Remove from the heat. Add turkey, mix well.
- Pour into bottom of the prepared dish. Sprinkle the remaining cheese on top.
- In a mixing bowl, toss together stuffing mix and melted butter. Sprinkle evenly on top.
- Bake for 30-35 minutes until bubbly and golden.
- Rest for 10 minutes on the counter before serving.
Gruyere or sharp cheddar cheese works well in this dish, if desired.
Hi, thanks for stopping by to visit my website My name is Melissa, I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends!