Dishing It Up Recipe Hop: Thanksgiving Leftovers--Turkey & Stuffing Casserole (Repost With Pictures)

Note:  This is my same post from last week, but I've just prepared it and took some nice pictures, so I'm reposting with pictures of the preparation.

My blogger friends and I have brought you a few idea to prepare for Thanksgiving such as sides, and pies.  Today we are going to try and give you some ideas about what to do with all of those leftovers!

The recipe I am sharing is one of my family's favorites, and I fully intend to make some more of this next week.  (I also batch cook it fresh with cubed chicken breast.  They freeze great!)

Turkey (or Chicken!) Stuffing Casserole

Ingredients:

1 package of stuffing mix (like stove top) any flavor --use whatever you have left!

1 can cream of mushroom soup 

1/2 cup milk

2 cups cooked turkey

1 cup frozen corn (or leftover corn..could even be another veggie like peas)

1 can mushroom stems and pieces (I say optional because we don't like mushrooms, so I leave them out).

2 cups shredded cheese (i've even improvised with sliced before..still good)

Directions:

1. Prepare stuffing mix according to package (might be done already!
2. In a large bowl, combine milk and soup.  Set aside.
3. Spread stuffing onto bottom of baking dish.  Then layer with turkey, corn, mushrooms, soup/milk mixture, and cheese.

 4.  Cover and bake at 350 for 30-35 minutes until cheese is melted.

Served with leftover rolls and homemade cranberry sauce.

Or, cover and freeze!  (I always quadruple the recipe and make 1 to eat and three to freeze because it hardly takes any more time to do that).  

To use frozen casserole:

Remove from freezer 30 minutes before baking.  DO NOT THAW!.  Bake covered at 350 for 1-1 1/2 hours.  Uncover and bake additional 10-15 minutes until heated through.

Here are some more ideas for those Thanksgiving leftovers.  If you have a post, link up!

Or here are some more Thanksgiving ideas (will work great for Christmas too!)