Turkey Potato Casserole

Turkey Potato Casserole

98
PEGGIKAYE EAGLER 0

"This was made from Thanksgiving leftovers, and ingredients in my pantry. It's a family favorite and a hit at Pot lucks. With leftovers, it's a breeze, made from scratch ... it's work. Either way it's a hit and well worth the time. After a holiday meal half the work is done because you usually have the mashed potatoes, and turkey. When I make it from scratch, I usually use chicken rather than turkey. Prep times are from leftovers."

Ingredients 1 h {{adjustedServings}} servings 611 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 611 kcal
  • 31%
  • Fat:
  • 32.6 g
  • 50%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 45.3 g
  • 91%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 1466 mg
  • 59%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place turkey in an even layer on the bottom of a 9x13 inch baking dish. Top with a layer of onion and a layer of green beans so that the turkey is no longer visible. Pour the condensed soup over the onion layer, then sprinkle with shredded cheese. Stir together the cubed cheese and mashed potatoes; spoon over the top of the casserole, and spread to cover.
  3. Bake for 30 to 40 minutes in the preheated oven, until heated through.
Tips & Tricks
Yummy Sweet Potato Casserole

This sweet potato casserole is sure to become a holiday favorite.

Sweet Potato Casserole

See how to make 5-star sweet potato casserole topped with toasted marshmallows.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 98

  1. 123 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
BellaTrotta
5/9/2005

This recipe was excellent! I gave it five stars because the taste was great and it was SO quick and easy to make (with the help of my food processor). I do have some qualms with the recipe though. First 4 cups is NOT 4 servings if you're using instant mashed potatoes, if you only make 4 servings you won't have enough to top the casserole (learned this the hard way). My next potato problem is the mixing in of the cubed cheese, this makes it awful hard to spread on the casserole and is completely unnecessary: you'll lose nothing if you simply sprinkle the cubed cheese on after you spoon on the potatoes. As far as alterations go, I doubled the onion and added a good amount of crushed garlic (to the potatoes) to prevent the blandness other reviews ran into. A nice sprinkling of paprika might make an attractive and tasty addition too. All and all, this was fast and delicious! I'll make it again!

BARNKITTY
2/8/2008

This was a good use of leftovers and a nice comfort meal. I used a layer of stuffing as my base, then added the turkey and topped that with frozen green beans. Soup went on top, but I think that next time I would thin the soup with some milk to make it more spreadable. Used about half the amounts of cheese called for; felt a full pound of cheese would just be overpowering. Topped the mashed potatos with french fried onions as there is no way that raw onions are going to cook in the casserole in 30-40 minutes and would be too sharp/overpowering. The fried onions made for a nice crispy topping.

CRESTMONT
11/27/2006

Made this after Thanksgiving, and our guests loved this. I also used a can of mushrooms in it. One thing I would change; As everything else in it was already "cooked" basically, the onions had a very strong almost raw flavor, as it was only heated for 30 minutes. I would lightly saute' them before adding them in the next time. I will definitely make this again.