How to Video
Leftover Turkey & Stuffing Casserole
One of the easiest and most comforting casseroles you'll ever make with leftovers. Freezing instructions included.
Ingredients
- 2 cups diced cooked turkey (sub: rotisserie chicken)
- 1 1/4 cups Cream of Chicken Soup or Leftover Turkey Gravy (sub: one 10.5-ounce can cream soup)
- 2 cups shredded cheddar cheese
- 3 cups Homemade Stuffing (sub: 6-ounce box store-bought stuffing, prepared according to package directions)
Instructions
- 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.
- Bake for about 30 minutes, or until heated through and golden brown on top. Serve hot.
Freezer Instructions
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.
Notes/Tips
- 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.
Nutrition
Calories: 443 kcal (22%) | Carbohydrates: 28 g (9%) | Protein: 24 g (48%) | Fat: 26 g (40%) | Cholesterol: 75 mg (25%) | Sodium: 934 mg (41%) | Fiber: 3 g (13%) | Sugar: 5 g (6%)
If you make this, please leave a review and rating letting us know how you liked this recipe!