Recipe by yooper
A great after Thanksgiving casserole to use up your leftovers!
Top Review by ainsleydoll
I feel so lucky to have stumbled on this recipe. A big WOW from everyone in my family (except my toddler, but she doesn't count). I had tons of leftover turkey and dressing from Thanksgiving and this was a real interesting way to re-configure things. I used frozen peas and carrots as the vegetable. Very delicious and I had enough to make two big casseroles so I put one in the freezer so we can have it at another time. Thanks for sharing your recipe.
- 6 cups leftover ham or 6 cups leftover beef or 6 cups leftover pork or 6 cups leftover chicken or 6 cups leftover turkey
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 can cream of celery soup
- 2 cups sour cream
- 2 cups milk
- 2 cups breadcrumbs, mixed with
- 2 tablespoons melted butter
- 2 cups frozen peas or 2 cups your favorite mixed vegetables, thawed
- 4 -6 cups leftover prepared stuffing
Directions See How It's Made
- Preheat oven to 375.
- Spray a 13x9-inch baking dish with vegetable spray.
- Mix the soups, sour cream and milk.
- Arrange meat on bottom of dish and pour 1/2 of the soup mixture over.
- Sprinkle with peas or vegetables, then spread the stuffing over.
- Top with remaining soup mixture, and then the buttered bread crumbs.
- Bake for 40 to 45 minutes, or until golden brown and bubbly.
- You can omit the veggies and serve on the side or with a salad.
- This can also be made with beef and cream of mushroom soup instead of the chicken soup, and sliced, sauted mushrooms in between the meet and the stuffing.