Thanksgiving Leftovers Casserole
This is one of our all-time favorite things that our grandma made when we were kids. It wasn’t only for Thanksgiving leftovers; any time she had leftovers sitting in the refrigerator, she would whip this up. It’s reliable for using up whatever you have; the meld of flavors is simply awesome. You basically layer stuffing, then turkey, then leftover vegetables (green beans, mushrooms, corn and peas are all exceptionally good in this), top it with leftover mashed potatoes, and then sprinkle with some shredded cheese. Bake till it’s heated through and the cheese is melted. This is seriously rich, and reminds us of stopping at grandma’s on a random weeknight and her making this for dinner. It’s definitely comfort food, and a reliable way to use up turkey leftovers!
The original recipe card (don’t these just give you the warm fuzzies?):
What’s your favorite way to use up Thanksgiving leftovers?
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One year ago: Empire Cookies
Thanksgiving Leftovers Casserole
Yield: 6 to 8 servings The reliable way to use up the festive leftovers!- 2 tablespoons butter
- 1 onion, chopped
- 2 cups (266 g) of leftover vegetables, green beans and mushrooms are our favorites in this
- 2 cups (400 g) of leftover stuffing
- 2 cups (198.8 g) leftover turkey, or any other meat
- 1 can cream of mushroom soup, optional, we don't add it, but it's in the original recipe
- 2 cups (420 g) leftover mashed potatoes
- 2 eggs
- 1 cup (113 g) shredded cheddar cheese
- 1. Preheat the oven to 350 degrees F.
- 2. Melt the butter in a skillet over medium heat and saute the onion until soft and translucent, about 5 minutes. Stir in the remaining vegetables and the turkey. Mix together and remove from heat.
- 3. In a casserole dish (9x13-inch), spread the stuffing over the bottom. Add the turkey and vegetable mixture and spread evenly on top of the stuffing. If using, add the can of cream of mushroom soup and spread on top of the meat and vegetable mixture. In a medium bowl, mix together the mashed potatoes and the eggs until thoroughly combined. Spread this on top of the turkey and vegetable mixture (or the cream of mushroom soup, if you used it). Top with the shredded cheese.
- 3. Bake for 25 to 30 minutes. Let stand 5 to 10 minutes before serving.
- Yield: 6 to 8 servings
- Prep: 10 minutes
- Cook: 30 minutes
- Total: 40 minutes
Ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 2 cups ( 266 g ) of leftover vegetables, green beans and mushrooms are our favorites in this
- 2 cups ( 400 g ) of leftover stuffing
- 2 cups ( 198.8 g ) leftover turkey, or any other meat
- 1 can cream of mushroom soup, optional, we don't add it, but it's in the original recipe
- 2 cups ( 420 g ) leftover mashed potatoes
- 2 eggs
- 1 cup ( 113 g ) shredded cheddar cheese
Method
- 1. Preheat the oven to 350 degrees F.
- 2. Melt the butter in a skillet over medium heat and saute the onion until soft and translucent, about 5 minutes. Stir in the remaining vegetables and the turkey. Mix together and remove from heat.
- 3. In a casserole dish (9x13-inch), spread the stuffing over the bottom. Add the turkey and vegetable mixture and spread evenly on top of the stuffing. If using, add the can of cream of mushroom soup and spread on top of the meat and vegetable mixture. In a medium bowl, mix together the mashed potatoes and the eggs until thoroughly combined. Spread this on top of the turkey and vegetable mixture (or the cream of mushroom soup, if you used it). Top with the shredded cheese.
- 3. Bake for 25 to 30 minutes. Let stand 5 to 10 minutes before serving.
