Easter Leftovers Casserole Recipes

HOLIDAY HAM LEFTOVER CASSEROLE

Steps:

• Peel potatoes & slice very thinly.
• Pat dry with paper towels & set aside.
• Melt butter in a small heavy saucepan.
• Remove from heat & whisk in flour.
• Gradually whisk in milk & seasonings, return to heat and stir constantly until thickened, about 10 minutes.
• Remove from heat and add the wine.
• Set aside.
• Assemble in layers in the bottom of a lightly greased ovenproof casserole dish- 1/2 of the ham, 1/2 of the potatoes, 1/2 the onions, 1/2 the sauce and 1/2 the cheese.
• Repeat the layers.
• Cover & bake in a preheated 350°F oven for an hour.
• Remove cover & continue baking for another 15 minutes.

LEFTOVER THANKSGIVING DINNER CASSEROLE RECIPE

Steps:

• In a large skillet, saute celery, onion, and apples in butter until tender.
• Remove from the heat and set aside.
• In a large bowl, combine the stuffing cubes, broth, and celery mixture
• Transfer to a 9 x 13 inch baking pan that has been sprayed with non-stick cooking spray, spread around in the pan.
• In another large bowl, combine the turkey, soup, garlic powder and 1/4 cup sour cream; spoon over stuffing mixture. Spread mashed potatoes over turkey mixture. Season with salt and pepper. Sprinkle with cheese.
• Bake uncovered at 350° for 35-40 minutes or until heated through.

THE BEST LEFTOVERS CASSEROLE

Steps:

• First, grate mozzarella cheese; set aside.
• Next, put on a large pot of salted water to boil; when boiling, cook elbow macaroni until almost tender; drain, then return to pot; set aside.
• Meanwhile, preheat oven to 350F; spray a large casserole dish (I used a deep 13x9 pan) with nonstick spray like Pam and set aside.
• In a large skillet over medium heat, melt the 1 tbsp of butter and add oil; saute mushrooms, onion and garlic until mushrooms are tender; drain off any liquid and add to cooked macaroni; stir.
• Add cooked turkey cubes to mushroom/pasta mixture; stir.
• In a large pot, melt the 1/2 cup butter over medium heat and whisk in the flour; whisk constantly for about one minute or until butter and flour are well combined.
• Whisk in turkey stock (preferably made from Rescued Turkey Stock recipe#24576), sour cream and wine.
• Note that lowfat or nonfat sour cream may not be able to stand up to the constant heat without breaking down; that is why fullfat sour cream is recommended.
• Over medium heat, whisking constantly, cook mixture until sauce thickens up; add nutmeg, salt and pepper.
• Add all but one cup of the sauce to the pasta mixture, and stir well.
• Set aside a good handful of the shredded mozzarella, then stir remaining mozzarella into pasta mixture.
• Fill prepared casserole dish with pasta mixture, then drizzle reserved cup of sauce over top, then sprinkle with reserved mozzarella cheese.
• Combine fresh breadcrumbs and melted butter, then sprinkle over casserole, then top with the parmesan cheese.
• Bake in preheated oven for 30 minutes; casserole will be quite bubbly.
• Serve with a green salad and the wine you used in the sauce.

EASTER LEFTOVERS CASSEROLE

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain and mash with 1/4 cup of the butter and milk.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine mashed potatoes, ham, garlic, mushroom soup, butter, egg and parsley in a mixing bowl. Transfer mixture to greased casserole dish and bake for 20 minutes. Sprinkle with cheddar cheese and bake an additional 15 minutes or until cheese is melted.