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.