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Taste of Thanksgiving Casserole
Course
Casseroles, Dinner
Keyword
casseroles, Dinner
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Servings
8
Calories
454
kcal
Ingredients
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
Instructions
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!
Video
http://fox6now.com/2013/11/29/easy-delicious-ways-to-use-up-thanksgiving-leftovers/
Notes
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.
Nutrition
Calories:
454
kcal
|
Carbohydrates:
69
g
|
Protein:
17
g
|
Fat:
13
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
41
mg
|
Sodium:
912
mg
|
Potassium:
759
mg
|
Fiber:
8
g
|
Sugar:
5
g
|
Vitamin A:
2706
IU
|
Vitamin C:
42
mg
|
Calcium:
96
mg
|
Iron:
2
mg