Leftover Turkey Casserole

READY IN: 40mins
Recipe by Sue Lau

Great for after the holidays. A good way to use up some of that turkey and dressing that always seems to be around.

Top Review by emoryslis

This had a fabulous flavor, but I had to cook it for about 40 minutes, and it was a little runny. It did not set at all (maybe it's not supposed to!). I will definitely make it again, but will try it in a smaller casserole with half the soup mixture.

Ingredients Nutrition

  • 3 cups prepared bread prepared stuffing (leftover is fine)
  • 1 (16 ounce) container sour cream
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup
  • 2 (10 3/4 ounce) cans condensed cream of celery soup
  • 1 (1 ounce) package dry onion soup mix
  • 2 (14 1/2 ounce) cans French style green beans, drained
  • 2 (4 ounce) cans sliced mushrooms, drained
  • 3 cups cooked chopped turkey meat

Directions

  1. Preheat oven to 350 degrees F.
  2. Stir together sour cream, condensed soups, and dry onion soup mix in a mixing bowl.
  3. Spread the turkey in the bottom of a buttered 9x13-inch casserole dish.
  4. Top with green beans and mushrooms.
  5. Spread the soup over the meat and vegetable mixture.
  6. Crumble the stuffing and spread evenly over the top.
  7. Bake at 350F for 25-30 minutes or until heated through and bubbly.

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