THANKSGIVING LEFTOVER CASSEROLE
Turkey, mashed potatoes, cheese, a special sauce, and some little extras combine to make a tasty casserole for 'the day after.' Absolutely delicious way to use those tasty Thanksgiving leftovers.
Provided by Sharon Pruitt
Categories Main Dish Recipes Casserole Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Melt 3 tablespoons butter in a saucepan over low heat. Blend in the flour. Slowly stir in evaporated milk and water, then season with salt, pepper, and onion powder. Stir sauce over low heat for 5 minutes.
- In a separate saucepan over low heat, melt 2 tablespoons butter. Blend in the dry stuffing mix. Place the turkey in the prepared baking dish. Pour the sauce over turkey, then sprinkle with Cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture.
- Bake 45 minutes in the preheated oven.
Nutrition Facts : Calories 377 calories, Carbohydrate 34.4 g, Cholesterol 66.9 mg, Fat 19.4 g, Fiber 1.7 g, Protein 15.9 g, SaturatedFat 11.3 g, Sodium 837.9 mg, Sugar 7.7 g
THANKSGIVING LEFTOVER CASSEROLE
Thanksgiving Leftover Casserole combines all the flavors of the big meal in a simple, easy to make, never dried out dish. This is the best way to use up those leftovers!
Provided by Erica Walker
Categories Dinner Main Course
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 400-degrees. Combine turkey and cranberry sauce and spread evenly on the bottom of an 8x8 glass baking dish.
- Evenly press on leftover mashed potatoes and sprinkle corn over the top.
- Mix together milk and leftover gravy and spread evenly over potatoes and corn. Sprinkle on leftover stuffing and lightly drizzle chicken broth over the top (this will keep the stuffing from drying out).
- Cover with tin foil and bake at 400-degrees for 25-30 minutes or until heated through.
Nutrition Facts : Calories 320 kcal, Carbohydrate 52 g, Protein 11 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 18 mg, Sodium 561 mg, Fiber 4 g, Sugar 17 g, ServingSize 1 serving
TLC (THANKSGIVING LEFTOVER CASSEROLE)
Turkey, stuffing and veggies come together into a fabulous day-after casserole. Top it off with chopped pecans. There's comfort in every bite.-Barbara Lento, Houston, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Layer first 6 ingredients in a greased 13x9-in. baking dish. In a large bowl, whisk flour, eggs and milk until smooth. Add corn, salt and pepper; mix well. Pour over top; let stand 15 minutes. Dot with butter and sprinkle with pecans., Cover and bake 35 minutes. Uncover and bake 30-35 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 415 calories, Fat 15g fat (5g saturated fat), Cholesterol 173mg cholesterol, Sodium 768mg sodium, Carbohydrate 38g carbohydrate (9g sugars, Fiber 4g fiber), Protein 32g protein. Diabetic Exchanges
THANKSGIVING LEFTOVERS CASSEROLE
This layered casserole with stuffing, turkey, veggies, mashed potatoes and cheese is the perfect way to serve Thanksgiving leftovers.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips
Time 55m
Yield 10
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees F.
- Prepare stuffing as directed on package; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
- Combine turkey, mixed vegetables and mayo; spoon over stuffing.
- Mix potatoes and cheese; spread over turkey mixture. Sprinkle with paprika.
- Bake 30 to 40 min. or until heated through.
Nutrition Facts : Calories 329.5 calories, Carbohydrate 14 g, Cholesterol 61.5 mg, Fat 20.7 g, Fiber 1.7 g, Protein 20.9 g, SaturatedFat 5.7 g, Sodium 411.5 mg, Sugar 1 g
LEFTOVER THANKSGIVING DINNER CASSEROLE RECIPE
Use your Thanksgiving leftovers and make a delicious casserole for your family! Absolutely amazing and so easy!
Provided by Camille Beckstrand
Categories Main Course
Time 1h
Number Of Ingredients 14
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.
Nutrition Facts : Calories 513 kcal, Carbohydrate 52 g, Protein 19 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 66 mg, Sodium 956 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
THE BEST LEFTOVERS CASSEROLE
I created this dish to use up the last 4 cups of leftover Christmas turkey I had on hand, and I think I have a winner! Substitute cooked chicken and chicken broth for the turkey if you wish, and the dish can be made vegetarian by using vegetable stock and substituting more veggies for the turkey. You could also make this dish kosher by using vegetable stock and substituting imitation crab for the turkey. Note: While the serving size states "10", expect this to serve 5 or 6 people at just one meal if you think everyone will go for seconds.
Provided by Lennie
Categories Poultry
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 446.8, Fat 28, SaturatedFat 16.7, Cholesterol 71.1, Sodium 425.8, Carbohydrate 33.2, Fiber 1.9, Sugar 2.6, Protein 14.5
THANKSGIVING LEFTOVERS CASSEROLE
Surprise your family with Thanksgiving Leftovers Casserole! You may want to roast turkey year-round for this flavorful Thanksgiving Leftovers Casserole.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Prepare stuffing as directed on package; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
- Combine turkey, mixed vegetables and mayo; spoon over stuffing.
- Mix potatoes and cheese; spread over turkey mixture. Sprinkle with paprika.
- Bake 30 to 40 min. or until heated through.
Nutrition Facts : Calories 410, Fat 25 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 70 mg, Sodium 620 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 2 g, Protein 23 g
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