Taste of Thanksgiving Casserole
- 2 tbsp Butter
- 1 Onion - finely diced
- 2 to 3 cups Canned, frozen or leftover veggies (corn, green beans, peas, carrots or a blend)
- Salt and pepper
- 4 to 6 cups Prepared stuffing
- 2 to 4 cups Cooked shredded or diced turkey
- 2 to 3 cups Turkey gravy
- 6 cups Mashed potatoes
- 1 Egg - beaten
- 1/4 cup Grated Parmesan cheese
- Preheat the oven to 350 degrees.
- Melt the butter in a skillet over medium heat and cook the onion until soft, about 5 minutes.
- Stir in the remaining vegetables.
- Season with a little salt and pepper and remove from heat.
- Spray a 9 x 13 inch casserole dish with cooking spray.
- Spread the stuffing over the bottom.
- Spoon the veggies and then the turkey on top.
- Spoon gravy on top of turkey.
- In a medium bowl, mix together the mashed potatoes, egg, and Parmesan cheese.
- Spread or use a piping bag with a large tip to pipe mashed potatoes over the top.
- Bake for 25 to 40 minutes or until heated through.
- You can broil the top for a minute or two to brown the potatoes a bit.
- Great served with cranberry sauce on the side!
This is a great way to use up all those Thanksgiving leftovers! This casserole freezes great! Just wrap really well. Then, when you’re craving Thanksgiving dinner, let thaw in the fridge for several hours and bake.
Calories: 454kcal | Carbohydrates: 69g | Protein: 17g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 912mg | Potassium: 759mg | Fiber: 8g | Sugar: 5g | Vitamin A: 2706IU | Vitamin C: 42mg | Calcium: 96mg | Iron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.