Monday, November 29, 2010

Oh the Leftovers... Turkey Potato Casserole

I have so many recipes to share, but time has not been on my side. So I'll keep this post short and sweet with a promise to share some of the deliciousness we've been enjoying very soon. Here's a little something we made to use up some of our Thanksgiving leftovers that was creamy, comfort-y, and best of all, easy. And I love easy after Thanksgiving, don't you?

Turkey Potato Casserole
 Adapted slightly from


  • 1 pound cooked turkey meat, shredded
  • 1 onion, chopped (I omitted this because allrecipes reviewers said it was too strong, but if I had it to do over, I would throw on some French's Fried Onions. It would've made it just right.)
  • 1 (14.5 ounce) can green beans, drained
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/4 c. milk
  • 8 ounces shredded Cheddar cheese
  • 4 cups prepared mashed potatoes
  • Salt and pepper
Preheat the oven to 350 degrees F (175 degrees C). 
Place turkey in an even layer on the bottom of a 9x13 inch baking dish. Top with a layer of onion (optional) and a layer of green beans so that the turkey is no longer visible. Stir the milk into the cream of mushroom soup to thin it out a bit. Pour the condensed soup over the onion/turkey layer, then sprinkle with shredded cheese, reserving some for the top. Spoon mashed potatoes over the top of the casserole, and spread to cover. Season with salt and pepper.
Bake for 30 to 40 minutes in the preheated oven, until heated through.



  1. This was yum-tastic. Brought new life to those leftovers.

  2. A nice way to cap off some turkey when you are to the point of being grateful that Thanksgiving is only once a year!