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Simple Leftover Turkey Casserole

A spoonful of creamy Leftover turkey casserole, showing shredded turkey and carrots, lifted from a white ramekin.
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Use your extra Thanksgiving turkey and sides to make a comforting, easy casserole for a weeknight meal.

Ingredients

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  • 2 cups cooked, shredded turkey
  • 2 cups cooked vegetables (like green beans, carrots, or corn)
  • 1 cup leftover stuffing or dressing
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup milk
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup crushed butter crackers (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×9 inch baking dish.
  2. In a large bowl, combine the shredded turkey, cooked vegetables, and leftover stuffing.
  3. In a separate small bowl, whisk together the cream of mushroom soup, milk, thyme, and pepper until smooth.
  4. Pour the soup mixture over the turkey and vegetable mixture. Stir gently until everything is evenly coated.
  5. Transfer the mixture to your prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
  6. Sprinkle the crushed butter crackers over the cheese layer.
  7. Bake for 25 to 30 minutes, or until the casserole is bubbly and the topping is golden brown.
  8. Let the casserole rest for 5 minutes before you serve it.

Notes

  • If you do not have leftover stuffing, you can substitute with 1 cup of cooked rice or 1 cup of bread cubes mixed with 1/4 cup of broth.
  • For a richer flavor, substitute the milk with half-and-half.
  • You can add 1/4 cup of chopped celery and 1/4 cup of chopped onion to the mixture for extra texture.

Nutrition

Find it online: https://miameal.com/leftover-turkey-casserole/