Thanksgiving Leftovers Casserole

Thanksgiving Leftovers Casserole

Kraft 0

"This layered casserole with stuffing, turkey, veggies, mashed potatoes and cheese is the perfect way to serve Thanksgiving leftovers."

Ingredients 55 m {{adjustedServings}} servings 329 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 14g
  • 5%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 411 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Heat oven to 375 degrees F.
  2. Prepare stuffing as directed on package; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
  3. Combine turkey, mixed vegetables and mayo; spoon over stuffing.
  4. Mix potatoes and cheese; spread over turkey mixture. Sprinkle with paprika.
  5. Bake 30 to 40 min. or until heated through.
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  • Kraft Kitchens Tips
  • Variation
  • Prepare using KRAFT Light Mayo Reduced Fat Mayonnaise and KRAFT 2% Milk Shredded Cheddar Cheese.
  • Note
  • If you don't have any leftover stuffing, you can use 1 pkg. (6 oz.) STOVE TOP Stuffing Mix, prepared as directed on package, instead.
  • Substitute
  • Substitute cooked ground turkey for the chopped leftover roasted turkey.
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Reviews 47

  1. 47 Ratings


This is a great recipe. I made it twice. The first time I adapted it to make a festive looking meal for the vegetarian clients of our soup kitchen. I started with Stovetop Cornbread stuffing, prepared as directed then added sautéed celery, onions and grated carrot and pressed it into the baking pan as a crust. I added a layer of chopped Portabella mushrooms which I sautéed with onions and mixed with Italian cheese blend. The top was mashed potatoes, piped into rosettes. This was the first time I felt we presented a vegetarian meal equal to the regular meal. The second time I made it as per the recipe, but using leftover stuffing and a frozen vegetable mix with leftover turkey. The mayo made it moist and enhanced the flavors. The topping was a bit scant because there was only a small amount of left over mashed potatoes. I served it with homemade cranberry relish and no one whined about leftovers.


I cooked my "make-ahead" turkey gravy this weekend, so I added extra turkey wings, and used that meat to make half of this recipe. This takes minutes to assemble, and it gets two thumbs up in this house. I had some concerns about the addition of mayo, but I think all is did was add some moisture, but none of its flavor. I can see making this with leftover chicken as well as turkey throughout the year. Great new casserole that will be recycled often here!


I was actually surprised I liked this as much as I did. I did lighten it up by using Kraft reduced fat sharp cheddar cheese, Kraft Olive Oil Mayo, and making the stuffing with only 1 TBS of butter. I also added a tsp of poultry seasonings (recipe from this site) to the mayo-turkey-vegetable mix. Garnished the top of the casserole with green onions as well as the paprika. This is a good recipe to use up Thanksgiving leftovers.