Leftover Turkey Casserole repurposes leftover turkey and stuffing into one easy recipe. This one-dish casserole is quick, creamy, and delicious.
Prep Time 10mins
Cook Time 40mins
Total Time 50mins
Author Julie Menghini
6cupscooked turkeycubed or shredded
4cupspre-made bread stuffing
2canscream of chicken souplow sodium
1cupmilkI used skim
Preheat your oven to 350°F. Spray the bottom of a 9x13 baking dish with non-stick cooking spray.
Cover the bottom of the baking dish with the cooked turkey. Crumble the dressing over the top of the turkey.
Mix the canned soup with the milk and pour over the dressing and turkey.
Bake until bubbly, 40 to 60 minutes.
The milk blends easier with the soup when both are at room temperature.
Chicken can be substituted for Turkey.
Cream of Mushroom or Celery can be substitued for Chicken soup.
You can use more or less turkey. Just make sure that it covers the bottom of the dish you use. The more you use the thicker the casserole will be.
You can add vegetables to a variation to this dish.
Leftovers can be frozen in an air-tight container.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.