2 Reviews

I made a few changes to the recipe which is one of the nice features of this recipe--you can be quite flexible. I had 6 cups of stuffing, used 3 cups of turkey, leftover green bean casserole instead of the frozen mixed vegetables, used the mayonnaise and sour cream instead of yogurt. I used leftover turkey gravy instead of the cream of chicken soup and cream. I layered the ingredients as per the original recipe. I did find that a 9" square pan held the ingredients quite well. There is one problem with the recipe. It doesn't tell you how long to bake the casserole or at what temperature. I tried 350 degrees for about 30 minutes. Its a great way to use up your Thanksgiving leftovers.

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Bookworks December 03, 2013

We used canned chicken instead of turkey as we froze our left overs and used left over cream corn. We didn't put cheese in the recipe but put it on the top of the casserole. We also baked our casserole at 350 for 30 minutes. Very good...felt like yogurt was a key ingredient for this recipe. We will bake it again next year or even make it before:)

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C J M. November 30, 2014
Leftover Turkey & Stuffing Casserole