Leftover Turkey Casserole94 Reviews
- Prep: 15 min
- Cook: 35 min
- Ready In: 50 min
“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!” - by Hope Robbins
Original recipe yields 12 servings
- 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.
Amount Per Serving (12 total)
- 233 cal
- 12.3 g
- 19.7 g
Based on a 2,000 calorie diet
Reviews (94)Rate This Recipe
"This recipe was great but with a few mofications. I first read the reviews then changed the recipe as follows. Instead of sour cream I used leftover gravy. I also used leftover gravy to make my d..." See moreressing. I used one "light" tablespoon of onion soup mix. I added an extra can of green beans to make the casserole thicker,doubled the turkey and doubled the dressing. Last, I sprinkled canned french fried onions on top of the casserole about ten minutes before it finished. It cooked it four almost an hour. My family loved it! Can easily feed six to eight people."
"An easy variation to this recipe that really gets rid of leftovers is mix your leftover turkey with the green bean casserole and extra stuffing, pour in about a cup or so of the leftover gravy and mix..." See more, spread out in a 9x13 pan and sprinkle with CHEESE (I don't use sour cream)!!!!! bake accordingly !! We actually enjoy the casserole the next day more then the typical turkey day meal."
Rocky Hill Gal
"Based on what I read in the reviews, I tweaked this recipe slightly. I dumped one of the canned soups to obtain a less soupy consistency. I personally don't think it matters which one. I used a red..." See moreuced fat soup and fat free sour cream. I don't like canned vegetables and didn't have green beans on hand, so I used a package of frozen, mixed vegetables (cooked before placing in the casserole). In the last 5 minutes of baking, I topped the casserole with french fried onion rings and shredded, low fat chedder cheese. My husband and I LOVED it! This is definitely a keeper."
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