Leftover Turkey & Stuffing Casserole
One of the easiest and most comforting casseroles you'll ever make with leftovers. Freezing instructions included.
Servings: 6 servings
Ingredients
- 2 - 2 1/2 cups diced cooked turkey (or rotisserie chicken)
- 1 1/4 cups or one 10.5-ounce can Cream of Chicken Soup or Leftover Turkey Gravy
- 2 cups shredded cheddar cheese
- 3 - 3 1/2 cups Homemade Stuffing OR 1 6-ounce box store-bought stuffing, prepared according to package directions
Instructions
Make It Now:
- Preheat oven to 350°F. Coat an 8x8-inch casserole dish with cooking spray.
- Layer the casserole dish evenly with the turkey, gravy or cream of chicken soup, cheese, and finally the prepared stuffing. (Freezing instructions being here.)
- Bake for about 30 minutes, or until heated through and golden brown on top. Serve hot.
Freeze For Later:
- Follow steps 1 and 2. Cover tightly with a few layers of plastic wrap or foil (or an air-tight lid) and freeze.
Prepare From Frozen:
- Thaw completely. Preheat oven to 350°F. Set the casserole on the counter while the oven preheats and then bake uncovered for 25-30 minutes, until heated through. Serve hot.
Video
Notes
- Gluten-Free Version: Use gluten-free stuffing and gluten-free canned cream soup.
- Can I Make a Dairy-Free Version? Because there is dairy in the stuffing, soup/gravy, and cheese, this will be challenging. However, you’re welcome to omit the cheese and try to find DF versions of stuffing and soup/gravy at the store, though.
- To prep in advance: Put the casserole together but do not bake it. Tightly wrap with plastic wrap and store in the fridge for 1-2 days or in the freezer for up to 3 months.
- You can use cooked chicken instead of turkey.