Description
A straightforward recipe to turn leftover turkey and side dishes into a satisfying casserole for a weeknight meal.
Ingredients
Scale
- 2 cups cooked turkey, diced
- 1 cup cooked stuffing or dressing
- 1 cup cooked vegetables (carrots, peas, green beans)
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup crushed crackers or breadcrumbs
- 1 tablespoon butter, melted
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
- In a large bowl, combine the diced turkey, stuffing, and cooked vegetables.
- In a separate small bowl, whisk together the cream of mushroom soup and milk until smooth.
- Pour the soup mixture over the turkey and vegetable mixture. Stir gently until everything is evenly coated.
- Transfer the mixture to the prepared baking dish.
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Mix the crushed crackers or breadcrumbs with the melted butter. Sprinkle this topping over the cheese layer.
- Bake for 25 to 30 minutes, or until the casserole is hot and bubbly and the topping is golden brown.
- Let the casserole stand for 5 minutes before serving.
Notes
- You can substitute cream of chicken soup if you prefer.
- If you do not have leftover stuffing, use 1 cup of cooked rice or pasta instead.
- For a richer flavor, add 1/4 teaspoon of dried thyme to the soup mixture.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 750
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 30
- Cholesterol: 90