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    You are in: Home / Recipes / Leftover Casserole Recipe
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    Leftover Casserole

    Leftover Casserole. Photo by SweetsLady

    1/2 Photos of Leftover Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    CraftScout's Note:

    This is something I did one night when I had a bunch of good leftovers. You could switch out just about anything for anything of a similar type, which is why the recipe might look a little funny . . . *grins*

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    Units: US | Metric

    • 1 2/3 cups hot water
    • 1 (6 ounce) package prepared stuffing (whatever flavor you have in the pantry)
    • 1 (10 3/4 ounce) can cream soup (whatever you have!)
    • 1 lb cooked chicken (whatever you have in the fridge) or 1 lb cooked beef (whatever you have in the fridge) or 1 lb cooked pork (whatever you have in the fridge) or 1 lb cooked beans (whatever you have in the fridge)
    • 1 -3 cup mixed vegetables (again, whatever you have, already cooked preferably)
    • 3/4 cup milk
    • 1 1/2 cups cheese, shredded (whatever you have in the fridge)


    1. 1
      Add the hot water to the stuffing and set aside.
    2. 2
      Mix everything else together in a casserole dish. Top with the stuffing.
    3. 3
      Bake, uncovered, for 30 minutes at 350°F, or until casserole is bubbly and stuffing is a little crusty.

    Ratings & Reviews:

    • on August 18, 2012


      Oh my gosh, this is perfect. I had a bunch of small amounts of leftovers and this worked perfectly. I used some beef from our Sunday Gravy, cuban pork and ham chunks. For the veggies we had hominy, green beans and mushrooms. I used cream of mushroom, and pork stuffing mix. So good. Thanks for the great idea for leftovers.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 06, 2012


      This is my new "go to" recipe for leftovers. I have changed it up and used spanish rice or seasoned italian risotto instead of the stuffing. I have made this with every type of meat and veggie, cream soup you can imagine.

      As a budget stretcher we have one meal per week (usually Saturday) that is nothing but leftovers from the week. I used to do a "buffet" type thing and just heat up the individual leftovers or make soup but now we have this at least once a week with homemade bread/rolls and a nice garden salad. It makes leftovers not "feel" like leftovers. Thanks

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 13, 2011


      This was just okay for us.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Leftover Casserole

    Serving Size: 1 (255 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 454.4
    Calories from Fat 209
    Total Fat 23.3 g
    Saturated Fat 10.3 g
    Cholesterol 118.6 mg
    Sodium 803.7 mg
    Total Carbohydrate 18.6 g
    Dietary Fiber 2.4 g
    Sugars 1.8 g
    Protein 40.6 g

    The following items or measurements are not included:

    cream soup

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