Thanksgiving Leftovers Casserole Recipe

Thanksgiving Leftovers Casserole Recipe
Thanksgiving Leftovers Casserole Recipe photo by Taste of Home
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Thanksgiving Leftovers Casserole Recipe

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Combine extra turkey and stuffing into a comforting casserole topped with creamy mashed potatoes. Then watch your family dig right in! —Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.

Ingredients

  • 3 medium potatoes, peeled and cut into chunks
  • 3 cups leftover cooked stuffing
  • 2 cups cubed cooked turkey
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 teaspoon garlic powder
  • 2 tablespoons plus 1/4 cup sour cream, divided
  • 2 ounces cream cheese, softened
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 3/4 cup shredded cheddar cheese

Directions

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
Meanwhile, preheat oven to 350°. Spread stuffing into a greased 8-in.-square baking dish. In a large bowl, combine turkey, soup, garlic powder and 2 tablespoons sour cream; spoon over stuffing.
Drain potatoes; mash in a small bowl. Beat in cream cheese, pepper, salt and remaining sour cream; spread over turkey mixture. Sprinkle with cheese.
Bake, uncovered, 25-30 minutes or until heated through.
Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake according to directions.
Yield: 4 servings.
Originally published as Thanksgiving Leftovers Casserole in Taste of Home Special Interest Publications 2013

Nutritional Facts

1-1/2 cups: 723 calories, 36g fat (15g saturated fat), 113mg cholesterol, 1661mg sodium, 63g carbohydrate (6g sugars, 7g fiber), 36g protein.

  • 3 medium potatoes, peeled and cut into chunks
  • 3 cups leftover cooked stuffing
  • 2 cups cubed cooked turkey
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 teaspoon garlic powder
  • 2 tablespoons plus 1/4 cup sour cream, divided
  • 2 ounces cream cheese, softened
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 3/4 cup shredded cheddar cheese
  1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
  2. Meanwhile, preheat oven to 350°. Spread stuffing into a greased 8-in.-square baking dish. In a large bowl, combine turkey, soup, garlic powder and 2 tablespoons sour cream; spoon over stuffing.
  3. Drain potatoes; mash in a small bowl. Beat in cream cheese, pepper, salt and remaining sour cream; spread over turkey mixture. Sprinkle with cheese.
  4. Bake, uncovered, 25-30 minutes or until heated through.
    Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake according to directions.
    Yield: 4 servings.
Originally published as Thanksgiving Leftovers Casserole in Taste of Home Special Interest Publications 2013

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