Thanksgiving Leftovers Casserole Recipe from Chef Kellie
Thanksgiving Leftovers Casserole
(It all goes to the same place anyway!)
My favorite holiday for “stuffing” my face, pardon the pun, is obviously Thanksgiving. Not that I need a special day for eating all of my favorite foods at the same meal and eating twice, okay, okay, three times as much food as I normally should at one time.
This day, although it has become a festival of fall food, is also a time to share those scrumptious tators and turkey with the people you love and are grateful for. It’s a time to reflect, give thanks and then pass that sweet potato pie please! Here’s an idea for a yummy casserole that can use up most of those holiday leftovers.
4 cups leftover roasted turkey (white and dark meat)
3 cups leftover stuffing
2 cups leftover mashed potatoes
3 cups French cut green beans (partially cooked)
1 cup finely chopped celery
1 can cream of chicken soup
1 can cream of celery soup
1 1/2 cups sour cream
1-cup leftover turkey gravy
1- ½ cups caramelized onions
1 Tbsp. of butter
½frac12; cup melted butter
1 Tsp. dried chopped Thyme
1 Tsp. dried chopped Sage
1 Tsp. salt
1 Tsp. pepper
1 cup crushed cornflakes
Mix together turkey, milk, Cream of chicken soup, Cream of celery soup, salt and pepper in medium bowl.
In separate bowl mix mashed potatoes and sour cream, add stuffing, gravy, celery, thyme, and sage, mix all together.
Over medium heat, in small sauté’ pan, caramelize onions in 1 Tbsp. butter.
Place green beans in large greased baking dish (approx. 9×16).
Spread turkey mixture on top of beans.
Spread potato/filling mixture on top of turkey.
Top with caramelized onions, and then crushed cornflakes.
Pour melted butter evenly over top.
Bake at 350 degrees for 35 to 40 minutes until bubbly and golden brown.
Latest posts by Kellie Strausser (see all)
- Chicken, Potato and Broccoli Casserole Free Recipes from Chef Kellie - February 9, 2019
- Extra Gourmet Popcorn Recipes from Chef Kellie - October 20, 2018
- Macaroni and Cheese with Vegetables Healthy Baked - October 20, 2018