Total Time
Prep 30 mins
Cook 30 mins

A fast and easy way to use up turkey leftovers. Yum!

Ingredients Nutrition


  1. Heat oven to 375ºF.
  2. (350ºF. for glass pan).
  3. Heat soup, broth, turkey and vegetables to boiling, stirring constantly.
  4. Boil and stir 1 minute.
  5. Spread in ungreased rectangular pan, 13x9x2-in.
  6. Stir remaining ingredients until blended.
  7. Pour evenly over soup mixture (crust will rise during baking).
  8. Bake about 30 minutes or until light brown.
Most Helpful

I had left over turkey and needed a way to use some of it up. This recipe was the one I chose, and I sure am glad that I did. It is quick and easy and uses foods that most cooks have in the freezer and pantry. Since my left over turkey was cajun baked, I used cajun seasoning in the bisquick mix instead of poultry seasoning, just to keep from blending the two flavors. It was wonderful. Will make again!!

Jellyqueen April 22, 2003

I made this tonight with leftover turkey from Thanksgiving and this was delicious! I did not use the frozen vegetables. I used about 1/2 cup frozen peas, 1 small carrot cut up in very small pieces, about 1/4 cup frozen corn and I also used one russet potato that I cut up in small tiny cubes (I have one of those potato cutters and I used the smallest blades). I used one can each of the soups. I also added a little salt and some pepper to the filling. I cooked this on the stove for about 10 minutes before putting it in the casserole to assure the fresh veggies were cooked. I rated this one shy a star because I think the crust topping was too much. It's like a bread and very filling. Next time I will make more filling and cut the topping in half. Very tasty and very quick meal.

Sunnee50 December 05, 2013

I liked the simplicity of this recipe. I added a little milk ( 1/3 cup maybe), about same amt. of sour cream, and black pepper to the filling. My topping didn't brown after 30 minutes, so I upped the temp to 425 and baked for another 10 minutes. Very good!

rjoyce1 April 02, 2013