Leftoverturkeyorchickencasserole Recipes

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LEFTOVER TURKEY CASSEROLE



Leftover Turkey Casserole image

This is a great way to use up some of those Thanksgiving leftovers! It's easy to prepare, as well. Top it with gravy, and revisit the feast!

Provided by Hope Robbins

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 50m

Yield 12

Number Of Ingredients 7

1 (6 ounce) package dry bread stuffing mix
1 (16 ounce) container sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 (1 ounce) package dry onion soup mix
2 (14.5 ounce) cans French-style green beans, drained
2 cups cooked, chopped turkey meat

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Prepare stuffing according to package directions.
  • In a medium bowl, mix the sour cream, cream of mushroom soup, cream of celery soup and dry onion soup mix.
  • Spread the green beans in a 9x13 inch dish. Top with a layer of turkey. Pour the soup mixture over the turkey. Top with stuffing.
  • Bake in the preheated oven 30 minutes, or until browned and bubbly.

Nutrition Facts : Calories 233 calories, Carbohydrate 19.7 g, Cholesterol 37.3 mg, Fat 12.3 g, Fiber 1.3 g, Protein 11.1 g, SaturatedFat 6.1 g, Sodium 1048 mg, Sugar 3.2 g

LEFTOVER TURKEY OR CHICKEN CASSEROLE



Leftover Turkey or Chicken Casserole image

Make and share this Leftover Turkey or Chicken Casserole recipe from Food.com.

Provided by pink cook

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 cups cooked turkey, cut into small pieces (or use chicken)
1/2 cup celery, chopped
1/2 medium onion, chopped
1 (10 1/2 ounce) can cream of chicken soup, 97% reduced fat
3/4 cup mayonnaise, reduced fat
3/4 teaspoon salt
1/2 teaspoon pepper
1 (4 ounce) jar red pimientos, diced
potato chips, crushed for topping
1 teaspoon grounded paprika

Steps:

  • Mix all ingredients together and place them in a casserole dish.
  • Cover with crushed potato chips and sprinkle with paprika.
  • Bake uncovered at 350ºF. for about 30 minutes or until heated through and chips are lighty brown.
  • Serve with noodles and a salad.

Nutrition Facts : Calories 433.8, Fat 24.4, SaturatedFat 5, Cholesterol 97.2, Sodium 1360.3, Carbohydrate 19.5, Fiber 1.2, Sugar 4.9, Protein 33.6

THE BEST LEFTOVERS CASSEROLE



The Best Leftovers Casserole image

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

1/2 lb mozzarella cheese (I think swiss would also be good)
2 cups elbow macaroni
1 tablespoon butter
1 teaspoon olive oil
1 lb mushroom, sliced thickly
1 small onion, thinly sliced
3 cloves garlic, minced
4 cups cooked cubed turkey
1/2 cup butter
1/2 cup all-purpose flour
3 cups homemade turkey broth (chicken or vegetarian can be substituted)
1 1/2 cups sour cream (NOT lowfat)
1/2 cup white wine
1 dash freshly grated nutmeg
1 dash salt
1 dash freshly grated black pepper
1 cup fresh breadcrumb
2 tablespoons melted butter
1/2 cup freshly grated parmesan cheese

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

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