Leftover Turkey Casserole
Make the most of your Thanksgiving extras with this Leftover Turkey Casserole. Trust me, you need this cozy casserole in your life!
Servings 6 servings
Calories 195kcal
Ingredients
- 2 stalks celery diced
- 2 large carrots diced
- ½ yellow onion diced
- 1 cup frozen peas
- 2 cups leftover turkey diced
- 2 cups leftover mashed potatoes
- 2 cans cream of chicken soup
Instructions
- Preheat the oven to 350ºF.
- Dice the carrots, celery and carrots.
- Add the butter to a saucepan and melt it over medium heat.
- Add in the diced vegetables and sauté until the carrots are al dente.
- Add in the cream of chicken soup and leftover turkey and mix together.
- Allow it to begin to simmer.
- Remove it from the heat.
- Stir in the peas.
- Place the mixture into a casserole dish.
- Top with leftover mashed potatoes.
- Bake in the oven for about 20 minutes or until the mixture is bubbling.
- Optional: broil for 2-3 minutes to make the potatoes crispy.
- Top with parsley and serve hot.
Notes
- Make-Ahead Instructions: You can assemble the entire casserole up to 24 hours in advance. Cover it tightly and store it in the refrigerator, then bake as directed—adding 5–10 extra minutes if it’s going into the oven cold.
- Freezer Instructions: Let the casserole cool completely, then wrap it well or transfer portions to airtight containers. Freeze for up to 3 months and reheat in the oven at 350°F until warmed through.
- Cream of chicken soup made from scratch tastes amazing but of course you can use two cans of the premade kind if you want.
Nutrition
Serving: 1serving | Calories: 195kcal | Carbohydrates: 11g | Protein: 16g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 59mg | Sodium: 789mg | Potassium: 286mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4273IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 2mg